David Theiss gives a recipe for steak tacos. (Photo: AdobeStock)
Driving down the street here in Carson City the last few weeks has given me the opportunity to ride with my windows down enjoying the fresh clean warm air of late spring. Along with that fresh air comes waft of barbecue floating through the air.
That sweet smell of caramelizing barbecue sauce, or the savory smell of dry rubs combined with meat juices dripping on the flame. Makes my mouth water just thinking about it.
One of my favorite things to grill would be a delicious steak. Choosing that steak is always a question. Selling steaks for many years has given me a great opportunity to know which steak I like and why, and for what recipe I’m going to use it for. Just grilling your steak, I suggest buying a good grade steak something that has a little age on it. And cut with skill.
Let’s start with the grade. U.S.D.A. created a grading system in 1927. There are several beef quality grades: Prime, Choice, Select, Standard, Commercial, Cutter & Canner. The grades are based on two main criteria: the degree of marbling (intramuscular fat) in the beef, and the maturity (estimated age of the animal at slaughter). The best grade for beef is listed as Prime. I’ve found for retail it’s a little too much visual fat on it. And considerably more expensive for most customers.
I carry a USDA Choice Black Angus. Black angus is listed as the top 2% of all choice beef. It is consistent in fat content, evenly marbled and I make sure it is aged appropriately to make it the best tasting and tender steaks available.
Many customers ask why is certain cuts a lot more expensive than others when it comes from the same beef. Supply and demand is always a factor. Let’s take beef tenderloin for instance, in a 750-pound steer. There is only approximately 14 pounds of filet mignon in the entire beef. It is arguably the most desirable piece, tender, lean, highly sought after. This cut commands a high price because of those factors.
Ribeye, approximately 30 pounds per beef; top sirloin: 20 pounds; New York steaks, another 28-30 pounds; and only two pieces of trip tips.
Steaks for grilling
Here are my favorites. Ribeye is king, for flavor and tenderness; New York strips less fat and delicious and tender; and filets are the most tender but lack flavor, great with your favorite sauces, like a red wine reduction, or bearnaise.
T-bone or porterhouse, rib steak with a bone if your like bone in steaks.
Top sirloin and sirloin tip are nice boneless steaks I usually use for other recipes like today’s steak tacos.
I love the grill flavor for steak tacos. Sprinkle your favorite taco seasoning on and grill on a hot grill and cooking to about rare — 125 degrees.
A couple of fresh corn tortillas it’s a delicious and pretty quick dinner. How ever you like your steaks. Just grilled, or added in to another recipe. Summer is just around the corner so help us fill the evening air with a great smell of a hot grill cooking.
STEAK TACOS
2 pounds of top sirloin
Your favorite taco seasoning
Corn tortillas.
Your choice of taco topping, cheese, lettuce, onions, cilantro, tomatoes, hot sauce, salsa, sour cream, etc.
Generously season the top sirloin steak. On a hot grill sear steak turning four times, cook to 125 degrees or rare. After you pull, the steak off the grill, let it sit for about 5 minutes until the juices start flowing out. Then cut steak very thinly and put in frying pan with a little more taco seasoning be sure to pour all the juices from the steak in the pan as well. On low heat toss the steak around the pan until it finishes cooking to your liking. I like a good medium rare.
Prepare your tortillas shells. I like mine crisped with a little oil in a fry pan.
When I pull the tortillas I put my cheese on first so it melts and then put the meat in and then the other toppings. Serve hot. And enjoy.
