Steak Tacos with Lime Mayo

 

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Taco Tuesday EP.2 // Marinated (after grilling) Flank Steak + Cilantro Salad

Video taken from the channel: Ethan Chlebowski


 

Mexican Steak Tacos | Tommi Miers

Video taken from the channel: Jamie Oliver


 

Mexican-Style TACOS from Scratch Tacos Al Pastor | Guga Foods

Video taken from the channel: Guga Foods


 

Beef Tacos with Wasabi Mayonnaise Gordon Ramsay

Video taken from the channel: Gordon Ramsay


 

Steak Tacos With Cilantro Chimichurri | Week 40 Taco Tuesday cookbook

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Grilled Flank Steak Tacos with a Cilantro Chimichurri Sauce Recipe

Video taken from the channel: Get Out and Grill!


Ingredients. 20 baby sweet peppers. Cooking spray. 1 teaspoon ground chipotle chile pepper. 1 teaspoon paprika.

1/2 teaspoon kosher salt. 1 (1-pound) flank steak, trimmed. 3 tablespoons canola mayonnaise (such as Hellmann’s) 1 teaspoon grated lime rind. 1 tablespoon lime juice.

1 teaspoon minced. Place 2 tortillas on each of 4 plates. Divide steak evenly among tortillas; top each taco with 1/4 cup sweet peppers, 1 tablespoon salsa, 1 tablespoon cheese, and 1 1/2 teaspoons mayonnaise mixture.

Combine chipotle, paprika, and salt; rub spice mixture evenly over steak. Place steak on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness. Let steak stand 10 minutes; thinly slice steak across the grain. Combine mayonnaise and next 4 ingredients; stir well. In a small bowl, combine the mayonnaise, lime rind and juice, garlic and water.

Set to the side. Combine the chipotle, paprika and salt and rub the steak with the mixture. Place the steak on the broiler pan coated in cooking spray and cook for 5 minutes on each side or until it reaches a degree of desired doneness.

Place 2 tortillas on each of 4 plates. Divide steak evenly among the tortillas; top each taco with 1/4 cup sweet peppers, 1 tablespoon salsa, 1 tablespoon cheese, and 1 1/2 teaspoons mayo mixture. Place 2 tortillas on each of 4 plates. Divide the steak evenly among the tortillas; top each taco with 1/4 cup sweet peppers, 1 tablespoon salsa, 1 tablespoon cheese, and 1 1/2 teaspoons mayo mixture. Thinly slice the steak across the grain into thin strips.

Combine the mayo, lime zest, lime juice, and garlic in a bowl, stirring well. Working with 1 tortilla at a time, heat tortillas over medium-high heat, directly on the eye of a burner, for about 15 seconds on each side or until lightly charred. Place 2 tortillas on each of 4 plates.

Mix up the lime mayo while the peppers are cooking and get all the condiments (lettuce, cheese, salsa) ready. Grill the steak until done to your liking and let rest 5 minutes before slicing into thin strips. Place one tortilla at a time in a frying pan or directly on a grill.

Heat for fifteen seconds each side, or until lightly charred. Evenly divide the steak and bell peppers among the eight tortillas. Top with one tablespoon of salsa, one tablespoon of cheese and 1 teaspoon of lime mayo mixture. Blend all ingredients in food processor except mayonnaise and salt and pepper.

Process until cilantro is fine. Add mayonnaise and process just until blended.

List of related literature:

Serve it with an avocado chimichurri and the creaminess from the avocado and kick from the vinegar will perfectly complement the steak!

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

* with Slide sour out cream, of the salsa, pan (use and a guacamole.

“The Fussy Eaters' Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat” by Annabel Karmel
from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat
by Annabel Karmel
Atria Books, 2008

FILL the taco shells with the beef mixture and top with the avocado, sour cream, cilantro, and the remaining ½ cup of salsa.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Divide the steak strips evenly among the Corn Tortillas, top with the Avocado Pico de Gallo, and, if desired, crumbled Cotija cheese.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

Add the lemon juice, sour cream, cream cheese, garlic powder, salt, taco seasoning, and cumin; process until combined.

“One To Five: One Shortcut Recipe Transformed Into Five Easy Dishes” by Scott, Ryan
from One To Five: One Shortcut Recipe Transformed Into Five Easy Dishes
by Scott, Ryan
Oxmoor House, Incorporated, 2016

Despite what you might think (soy sauce and mayonnaise?), this combination of flavors is so very Mexican!

“Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico” by Roberto Santibanez, JJ Goode, Todd Coleman
from Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico
by Roberto Santibanez, JJ Goode, Todd Coleman
HMH Books, 2012

After tenderizing the meat in lime juice, the workers would grill it over mesquite and wrap it in tortillas along with some grilled onions: tacos de fajitas.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Off heat, stir in remaining 2 tablespoons cilantro, remaining 2 teaspoons lime juice, and Monterey Jack and season with salt and pepper to taste.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Throw in a tablespoon of the Taco Seasoning and a squeeze of fresh lime juice, and continue to sauté for 30 to 45 minutes to caramelize the onions and peppers.

“The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet” by Hilary Boynton, Mary Brackett, Natasha Campbell-McBride, M.D.
from The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet
by Hilary Boynton, Mary Brackett, Natasha Campbell-McBride, M.D.
Chelsea Green Publishing, 2014

While the beef is browning, place the taco shells or lettuce leaves in a bowl and place the salsa and guacamole in serving dishes.

“Quick & Easy Ketogenic Cooking: Meal Plans and Time Saving Paleo Recipes to Inspire Health and Shed Weight” by Maria Emmerich
from Quick & Easy Ketogenic Cooking: Meal Plans and Time Saving Paleo Recipes to Inspire Health and Shed Weight
by Maria Emmerich
Victory Belt Publishing, 2017

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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37 comments

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  • Don’t ever take tips from someone like this about Mexican food.

    Would you take advice from an Brit on how to make build an American muscle car?

  • Hey Guga, I’m mexican and I grew up eating these in Mexico city and in SoCal. I’m very impressed with your version of the meat itself, I really want to try it!

    As far as the tortillas, I have never added butter or lard to the masa. That’s more for tamales. Tortillas, in my family, were just flour salt and water.

    Lastly, I don’t think I can put your salsas in a taco, BUT I would love to try them on a good steak sandwich. That would probably be best for me.

    Anyways, I loved your take!

  • This is one I do often out here in Maui. It’s always a hit. It seems fitting for the Raiders game in Mexico City today! Thanks again buddy.

  • This is an offence to the mexican tacos!
    This is not close to how tacos are!
    it makes me sad that people after watching this video will think like this of mexican tacos. its really sad.

  • Glad this popped up on my suggested! I subbed you a month ago from your tiktok account and since then I haven’t looked back. I didn’t realize that you’d been doing YouTube so long!! Almost at 100k my dude. The sky’s the limit.

  • All these negative comments make no sense. The recipes are fantastic and if you don’t like something, well that’s the beauty of cooking things yourself; you can change them.

  • “The great thing about tacos is, people can fill them themselves. Just the way they want them.”
    there’s three ingredients how else can you fill them

  • So glad to hear the reasons we toast chilis etc…to make new flavor compounds! Great tip man…Im a chemist and I should have known…

  • Being a chef isn’t about following recipes and traditions strictly to a T. It’s about making food your own. Yeah, you’re right, they’re not Mexican tacos it’s almost as though he did that on purpose.

  • You can skip the chipotle and just chop a small serrano or jalapeño chile, take out the seeds, and chop part or all of the Chile and added to the rest of the salsa ingredients before blending them

  • They make fun of california soccer moms and claim they say “taaa-cos” and i always thought that was bs. Like a Tor-tilla. NO one says it like that…. well.
    But then again Gordon also calls an herb by its proper name Herb.

  • I’m Mexican and when I saw her I really dought the was going to make good tacos, Boy I was wrong really surprised me, one of the best looking tacos i’ve seen! Congrats Tommi

  • Cooking the corn tortillas that way doesn’t work well. You end up with chewy taco shells…neither soft enough to bite through cleanly or hard enough to break when biting. Just chewy and unpleasantly so.
    The rest of the recipe was great especially the wasabi mayo.

  • Did this without the chimichurri and it was a big hit. People thought it was a bit rare to the eyes, but they were converts when they tasted it. I did about 4 minutes a side but I had a bigger steak. I’m gonna try it with the sauce this weekend. Great video!

  • If any of my Mexican brethren are reading this can anyone tell me what I could substitute the meat with as I’m a vegetarian but would love to make something similar to the meat version without the meat.

  • So your perspective on having a flank steak that works for many different steak lovers is amazing.

    Some people like rare, some people like medium, and you’re not wrong for enjoying a steak the way that you like it. Enjoy life, eat tacos, and love your peeps.

  • It’s looking quite delicious even I also tried pickled cabbage as an accompaniment with many main dishes Awesome.
    I also belong to hotel Industry what is looking very easy n spectacular from outside many like us work their ass off to make it perfect for guests
    Even though in starting we get paid very less which is not motivating but this industry gives u all love it
    God bless u
    #Chef

  • The steak can marinate for a couple of days, right? I’m thinking meal prep Saturday or Sunday for Tuesday taco night!
    This looks fantastic as always!

  • I like it when he says “talking about that”. Oh and I don’t know if anyone mentioned this yet but mayo in salsa is….ehh a no bueno, lol

  • Gordon these are delicious! It was worth the trip to 2 Chinese markets for Miso paste. The wasabi mayo adds a nice kick and the miso paste marinade is perfect. The sugar adds the sweetness and the rice wine vinegar balances the flavor. And the steak was not Fu(%@king raw!

  • Gordon, que chingaos estas asiendo guey?! Cuemates las pinches tortillas! Y le pones Pinche mayonesa??? No mms we mejor ponte a barrer y yo te Hecho unos taquitos bien buenos

  • What i want to see in the comment section are people that actually did try to make this and describe how it was not some stupid lame jokes in every god damn video.

  • The oil gives it…..a real…..oily texture…beautiful…the miso paste gives it….a lovely…miso-y, type flavour…..beautiful…

  • This would probably take me about an hour to make, another 45 minutes to wash the dishes, and then 5 minutes to eat the whole thing ��

  • The only difference I would do with the Guajillo Puree is to strain it. Not a good feeling when you get Chile skins when your eating for example: Al Pastor. When your eating Al Pastor and you end up with Chile particles in your teeth or tongue. Good Job though

  • This is a kick ass recipe. Already made twice after following your direction and each time it was a party hot topic. People kept asking for the recipe. Awesome steak taco recipe. Thanks buddy!

  • I understand the concept of implementing certain technologies but its just not the way it is. For taco the meet is always welldone or med-well at least. If you serve taco less than welldone the jus of the meet will be squeezed out when the guest is eating it and that would be disgusting. Too much lime. The only good point in this video is that he is not wearing fashion nails.

  • You did a a good job for not it not bring authenitc all thought your salsa could have have been better not puting mayo lime or creme my mom puts avocado water cilantro seronopepper onions and salt

  • Can it be any type of pork shoulder becuase when I google it many types come up and when I click you link to see the company where the meats are ordered it’s a diff name and jus takes you to the general website not the exact meat your getting

  • Putting mayo in tacos is kind of a sin because it changes the whole concept of the taco and it makes it different. Mayo is great for some types of tacos tho, like shrimp tacos or every other with sea food on it but NEVER on tacos al pastor and its variants.
    Still pretty damn good job on the tacos and the tortilla was perfect!!!

  • I am Mexican, everything I make salsas y used between 15 to 20 chilies, but I never never never use Mayonnaise. If you don’t want a spice salsa use more tomatoes
    Example:
    1 chillie
    3 tomatoes
    1/4 onion
    1 garlic clove
    Salt
    Little black peper (Optional)
    1/2 green lemon
    Coriander (Optional)
    If is still spice add more tomatoe

  • Nice lookin Tacos Brother. Flank steak is awesome choice of meat.I like at least a  ten  course meal so thats a 6 pack of corona and three of your awesome Tacos.

  • I don’t know what kind of mexican you talked to, but mayo don’t go on our tacos, so you better go back to him and get your money back.

  • Okay so…..put those spring onions on there, chopped or otherwise, but if you’re gonna go thru the trouble of grilling them, then why not use them…

  • Mexican Tip; If you soak the tortilla in the pastor juices (not all, just a little bit on one side) before cook it in the pan, uf that takes the things to another level. Nice tacos btw.

  • Hey @guga, that was a very close recipee.
    The only things you missed
    1. The most common way to eat a taco al pastor it’s with Cilantro and onion.
    2. We never use mayonnaise with our salsas.
    Other than that, everything looks great to me.
    Congratulations by the way.

  • Wrong. You should’ve cooked the entire piece of meat with the bone in. Low and slow. The bone adds flavor. Cook it and then slice it after it has rested. You fucked up at the very beginning.