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Wednesday, April 23, 2014

Baltzly's Favorite Steak Taco Meat

So as many of you know, I absolutely LOVE the Food Network's Diners Drive Ins & Dives show.  And you also know that our family tries to hit as many of these places not only around us but also when we're traveling.  To date we've probably hit about 15 (I know A LONG ways to go) but one of our favorite Mexican joints was up in Flagstaff, Arizona!  OH MY!  It was called Salsa Brava.

My favorite meal there was something similar to an Indian Taco!  It is basically fry bread topped with really yummy steak bites and served with a Cilantro Cream Sauce!  I was able to get the recipes for the meat (marinade) and Cream Sauce, and I figured out an easy Fry Bread recipe that was close enough to this restaurants fry bread!  OH MY!  Mouth is seriously watering!  This afternoon, I've prepared ahead my meat so that's why I'm sharing that recipe tonight.  Hopefully later this week I can share the fry bread and cilantro cream sauce to complete the taco.  Just only have pictures for the meat.

1 1/2-2 pounds Skirt Steak (Flank Steak, etc)
6 garlic cloves, minced
1/2 c soy sauce
1 t cumin
1 large handful fresh cilantro, finely chopped
juice of 2 limes
2 T Red Wine Vinegar
1/2 t sugar
1/2 c olive oil

Sliver the steak into pieces across the grain on a diagonal.  Place these beef pieces in a gallon size Ziploc bag.  Combine marinade ingredients and pour the marinade over the steak, making sure each piece is well covered.  Cover and refrigerate for 4-6 hours, or overnight.  Toss all the beef and marinade into a crock pot.  Turn to low for 2-4 hours or until the beef falls apart.  Serve over fry bread with Cilantro sauce and fix-ins.

Freezer Instructions:  Can put this in the freezer with marinade and simply pull out night before to unthaw and crock pot as normal.