Remove and discard the thick strip of fat running down one side of steaks. Brush both sides of steaks with carne asada marinade.
Moe Cason shares his secret for an ultimate Tex-Mex taco. Just marinate beef New York strip steaks with a purchased carne asada marinade along with his Texas brisket rub, then grill and serve the steak in flour tortillas with your favorite taco toppings.
Servings and Ingredients
|3 (8-oz.) Hy-Vee Choice Reserve beef New York strip steaks, 3/4 to 1 in. thick|
|¼ c. Tapatío traditional carne asada marinade|
|2 tbsp. Big Moe Cason Texas brisket rub|
|2 tsp. lime zest|
|1 tsp. Hy-Vee original taco seasoning|
|1 (11-oz.) pkg. Hy-Vee street taco flour tortillas (12 ct.)|
|Red and/or green salsa, for serving|
|Chopped white onion, for serving|
|Chopped fresh cilantro, for serving|
|Hy-Vee shredded mild Cheddar cheese, for serving|
Things To Grab
- Hy-Vee nonstick cooking spray
- Large resealable plastic bag
- Gas or charcoal grill
- Aluminum foil
Lightly spray steaks with cooking spray. Sprinkle with brisket rub, lime zest and taco seasoning. Place in a large resealable plastic bag; seal bag. Marinate in refrigerator for 4 to 24 hours.
Preheat a charcoal or gas grill for direct cooking over medium-high heat (375 degrees).
Grill steaks for 7 to 9 minutes or until medium-rare (135 degrees), turning halfway through. Transfer to a cutting board. Loosely cover with foil and let rest for 5 minutes.
Meanwhile, grill tortillas for 1 to 2 minutes or until warm, turning halfway through.
To serve, chop steak into small pieces. Serve chopped steak in tortillas with salsa, onions, cilantro and cheese.
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 65mg
- Sodium: 1900mg
- Total Carbohydrates: 30g
- Protein: 28g