Grass-Fed Beef Steak Tacos Recipe

Looking to elevate your next taco night? These grass-fed beef tacos are bursting with flavor and perfect for warm-weather gatherings. Served with a zesty tomatillo salsa, creamy cilantro-infused mayo, and topped with fresh greens and crunchy radishes, they’re as easy to assemble as they are to devour.

One trick I love to use for making these tacos is dry-brining the steak. It may sound fancy, but it’s quite simple: generously salt the steak and let it sit for 24-72 hours. Through the process of osmosis and diffusion, this technique enhances the steak’s flavor and tenderness while ensuring a perfect crust when seared.

For these tacos, grass-fed beef from Australia is an excellent choice. It’s naturally lean, packed with nutrients, and delivers a clean, rich taste. Whether you’re on a high-protein diet or just love great-tasting beef, you can find this high-quality product at most grocery stores.

Grass-Fed Beef Steak Tacos Recipe

Time: 30 Minutes + Optional Dry Brining
Servings: 4

Ingredients:

• 2 grass-fed beef strip steaks (about 1 ½ lbs total)
• Kosher salt
• 1/2 cup mayo
• 1 tbsp drained capers
• 2 garlic cloves
• 1/2 bunch fresh cilantro
• Extra virgin olive oil
• 1/2 tsp lime juice
• Canola oil (for frying tortillas)
• 12 small corn tortillas
• A handful of baby arugula or microgreens
• 4 radishes, thinly sliced
• 1 tsp white wine vinegar
• 2 medium tomatillos, finely chopped
• Juice of 2 limes
• Lime wedges for serving

Instructions:

1. Dry-Brine the Steak
   Generously season the grass-fed steaks with 3/4 tsp kosher salt on all sides. Cover the steaks and refrigerate overnight for optimal flavor and tenderness.
2. Render the Fat
   Take the steaks out of the fridge and trim off any excess fat. Transfer the trimmed fat to a large skillet or Dutch oven. Set the pan on low heat and cook until the fat renders, taking about 10-15 minutes, or until there’s enough to cover the bottom of the pan. Once rendered, remove any remaining solid fat and set it aside.
3. Sear the Steaks
   Turn the heat up to high, using the rendered fat to sear the steaks. Place the steaks in the hot skillet, ensuring they aren’t crowded to develop a good crust. Sear each side for 3 minutes, without moving the steak. Once done, transfer to a plate and let them rest for 10 minutes.
4. Make the Cilantro Mayo
   In a blender, combine the mayo, capers, garlic, cilantro, 4 tbsp olive oil, and lime juice. Blend until smooth. If the mayo is too thick, adjust by adding more oil or mayo until you reach your desired consistency. Season with salt and pepper.
5. Crisp the Tortillas
   Heat a small amount of canola oil in a skillet over medium heat. One by one, fry each tortilla for 20-30 seconds per side, flipping carefully with tongs. Once crispy, place them on a plate lined with paper towels to remove excess oil.
6. Prepare the Veggies
   In a small bowl, toss the arugula (or microgreens), radishes, and white wine vinegar together. Season with a little salt and pepper to taste.
7. Finish the Steak and Salsa
   After the steak has rested, cut it into 1/2-inch cubes. In a bowl, toss the diced steak with the chopped tomatillos, lime juice, and 1 tbsp olive oil. Add salt and pepper to taste.
8. Assemble the Tacos
   To build the tacos, spread a generous layer of cilantro mayo on each tortilla. Add the diced steak mixture, followed by the arugula and radish salad. Season the tacos with a pinch of salt and pepper if needed, and serve with lime wedges on the side.

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FAQs:

1. What makes grass-fed beef different from grain-fed beef?
Grass-fed beef is leaner and has a more natural, clean flavor since the cattle graze on grass rather than being fed grains. It’s often considered healthier due to its higher levels of Omega-3 fatty acids and antioxidants.

2. Can I substitute the arugula for other greens?
Yes, you can use other greens like spinach, baby kale, or microgreens for a fresh twist.

3. How long can I store the cilantro mayo?
The cilantro mayo can be stored in an airtight container in the fridge for up to 5 days.

4. Is it necessary to dry-brine the steak?
While not essential, dry-brining enhances the steak’s flavor and texture, making it juicier and more flavorful.

5. Can I use flour tortillas instead of corn?
Absolutely! While corn tortillas give a more traditional taste, flour tortillas work great if you prefer them.