My Store:

Recipes

Coulette Steak Tacos

Ingredients:

For the Steak:

1 teaspoon chipotle powder
1 teaspoon paprika
1 teaspoon chili powder
½ teaspoon red pepper flakes
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Kosher salt
1 ½ pound Coulette cut roast

For the toppings:

1 each seeded and sliced red bell and green bell pepper
1 sliced yellow onion
1 cup each of thinly sliced green and red cabbage
cotija cheese for garnish
sliced green onions for garnish
fresh cilantro leaves for garnish
lime wedges for garnish
12 each hard and soft corn tortilla shells

For the avocado cream:

½ avocado, peeled and seeded
¾ cup sour cream
juice of ½ lime
Kosher salt and fresh cracked pepper to taste

For the corn elote:

1 tablespoon olive oil
2 cups frozen corn kernels
¼ cup mayonnaise or Mexican crema
1 teaspoon chili powder
¼ cup cotija cheese
Kosher salt and fresh cracked pepper to taste

Preparation:

Preheat the grill to high heat.

Steak:
In a small bowl combine all seasonings and spices (there will be some leftover) and generously season the steak on all sides, and let it set in the refrigerator for 30 minutes.

Place the steak on the grill and cook it to medium-rare, about 12 to 13 minutes on each side.

While the steak is cooking roast the peppers and onions in a grill basket on a cooler side of the grill and cook along with the steak until it is finished.

Let the steak rest for 3 to 4 minutes before thinly slicing against the grain.

Cream:
Mash the avocado in a large bowl until smooth and fold in the rest of the ingredients, and keep cool before serving.

Elote:
In a medium size saute pan on high heat ad in the olive oil and sear the corn until it is lightly browned. Finish the corm by stirring in the mayonnaise, chili powder, cotijia, salt and pepper.

To Serve:
place some sliced beef inside of a corn tortilla shell and top off with some shredded cabbage, roasted peppers and onions, avocado cream, corn elotes, sliced green onions and cilantro leaves.

Recipe created by Chef Billy Parisi  l  Click here to print this recipe


My Recipe Box