Steak Tacos

STEAK TACOS

Crock-Pot Dish

Printable Recipe

• 2 lbs flank steak
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 jalapeno, seeded and chopped

Spice Rub

• 2 tsp chili powder
• 1 tsp cumin
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper

Toppings

• corn tortillas
• avocado slices
• cilantro
• fresh salsa
• lime

1. Mix together all spices in a small bowl. Rub the spices all over your flank steak, be generous! Then, place your steak at the bottom of your crock pot.

2. Cover the steak with the chopped onions, bell peppers and jalapeno pepper. Turn heat on LOW and cook for 8 hours. (Note: it may seem like it will not be okay to cook without water but it will cook just fine!)

3. After 8 hours, remove meat from crock pot and shred with a fork. It should be incredibly easy to shred. You can either stick the shredded meat back in the pot for another hour or serve as is.

4. To serve, heat your corn tortillas in a skillet on the stove. Spoon some carnitas on a tortilla then top with salsa, avocado, cilantro & a squeeze of lime. Enjoy with a margarita! 

Plate Finished Product

STORY BEHIND THE DISH

These Crock Pot steak tacos are one simple & impressive dish. They are great for entertaining & make for a great week night meal. 

MODIFICATIONS/Whole30

This dish is Whole30 & Paleo approved. Just use lettuce wraps in place of tortilla or make it a taco bowl over lettuce and grilled peppers. If you want more spice you can add fresh chilies, cayenne pepper or red pepper flakes to the meat. Sides that pair well with this dish are Mexican Rice & Fresh Salsa. Additional toppings that would also pair well are cheese, sour cream, & diced onion.

Herb Rib-Eye Steak

HERB RIB-EYE STEAK
Printable Recipe

• 1 (24 oz.) rib-eye, strip, or porterhouse steak
• sea salt & ground black pepper
• 1 cup packed basil leaves
• 1 cup packed flat-leaf parsley leaves
• 2 tbsp. packed fresh oregano leaves
• 1 tbsp. packed fresh rosemary leaves
• 1 tbsp. packed fresh thyme leaves
• 2-3 cloves garlic, minced
• 1/3 cup plus 2 tbsp. olive oil

1. Mince garlic clove & rub on both sides of the steak, then season with salt & pepper.

2. Put the herbs on a cutting board & finely chop together with a large knife. 

 3. Transfer herb mixture to a small bowl & stir in 1/3 cup oil.

4. Add the second garlic clove, minced, to the herb mixture & mix all ingredients together. 

5. Heat the grill to medium-high heat. Cook steak, flipping once, until browned & cooked to desired doneness, 7-8 minutes for medium rare.

6. Transfer steak to a plate, cover with foil, & let rest for 5 minutes.

PLATE FINISHED PRODUCT

7. Slice steak against the grain and spoon herb oil over top.

STORY BEHIND THE DISH

Grilled rib-eye is a very common dish at the Jareb house. We have been BBQing rib-eyes at many family gatherings for years. I wanted to find a replacement to the traditional A-1 Steak Sauce so recently I have decided to test out a few different spins on the typical BBQ steak.

MODIFICATIONS/Whole30

This dish Whole30 & Paleo approved, no modifications are needed. Any herbs can really be used for this recipe. As much as I would have loved to use all fresh herbs, sometimes I only have dried herbs on hand. This dish pairs well with garlic mashed potatoes, grilled veggies, & salad.

Asian Flank Steak

ASIAN FLANK STEAK 

Flank Steak

• 1-2 lbs. flank steak 
• 1/2 cup soy sauce 
• 1/3 cup packed brown sugar
• 1/2 cup scallions, sliced 
• 1 tablespoon sesame oil 
• 2 garlic cloves, minced
• 1 teaspoon ginger root, minced 
• 1/2 teaspoon red pepper flakes 

MARINADE FLANK STEAK

1. Put soy sauce, brown sugar, scallions, sesame oil, garlic, ginger, & red pepper flakes in a gallon Ziplock bag & shake well. Place flank steak in marinade & refrigerate for 4-24 hours or place in the freezer to cook another time. 

COOKING FLANK STEAK 

2. Cook flank steak on a grill, medium heat, about 4-5 minutes on each side or longer for well done. When the steak is done cooking place on a plate and cover with foil for 2-3 minutes to allow juices to settle.

3. Slice flank steak against the grain. 

ASIAN NOODLES & BROWN RICE 

• 2-3 cups cooked Asian veggie noodles 
• 1-2 cups cooked brown rice 
• 1 cup cooked green beans 
• 1 red bell pepper, thinly slices  
• 1 small onion, thinly sliced 
• 1 garlic clove, minced 
• 1 tablespoon teriyaki sauce 
• 1 teaspoon soy sause 
• 1/2 teaspoon red pepper flakes 
• salt & pepper 

1. Slice onions & bell peppers thinly & mince garlic. Sauté onions, peppers, & garlic for 2-3 minutes in a pan with a tablespoon of cooking oil at medium heat. Add cooked green beans & cook for another 1-2 minutes. Add cooked noodles, teriyaki sauce, soy sauce, red pepper flakes, salt, & pepper & mix together all ingredients. 

PLATE FINISHED PRODUCT 

 2. Place noodle mixture at bottom of the plate, top with one cup brown rice, & slices of flank steak. 

STORY BEHIND THE DISH

Years ago my sister & I used to buy prepared dinners from a placed called Super Suppers in Fountain Valley. Since the location in our city closed, I have been trying to recreate one of our favorite meals, Asian Flake Steak. This recipe turned out very close to the original & is one of my favorites! 

MODIFICATIONS 

Any type of Asian sides, noodles, rice, veggies, or salad pair well with this flank steak.