If we’re going to be friends there is something you should know about me. I don’t get sports. Not only do I not get sports, my whole household does. not. get. sports. That’s not saying I have anything against organized sports. I just don’t get them. And have no desire to. We’re more of the board game and puzzle making glitter throwing kind of family. Once our family was eating in a restaurant and on a far wall a large tv was playing a football game. Our then 6 year old loudly exclaimed “What are those silly men DOING?!” (You have to admit parts of the game do look pretty silly especially if you have no idea what it’s about!)
So I’m thinking this Sunday instead of missing out on the celebration we’ll have a “Salsa bowl Sunday”! Because that’s really the one bowl my husband can’t live without!
The other day I panicked when the store was completely out of skirt steak, which is what I usually use for my favorite carna asada tacos. Now I try to be flexible, but I just really felt like steak tacos. So I adjusted slightly since I did have some round tip and made a spiced beef taco instead. And they are our new favorites! (Well.. it’s tacos. So you can’t really have ONE favorite!) Round tip is very lean so marinating with a little acid really helps tenderizing and cutting the meat thinly as well. I found them very tender and flavorful.
SPICED BEEF TACOS
2 1/2 pounds round tip steak (or roast, sliced in 1/2″ to 3/4″ steaks)
1/3 cup lime juice
2 Tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon smoked paprika
1 teaspoon ancho powder*
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon black pepper
For serving:
small corn tortillas (the street taco size is our favorite)
radishes, thinly sliced
salsa (my roasted red salsa is great with these)
cilantro leaves
lime wedges
Mix spices together and add to a ziplock bag with the steak, olive oil, and lime juice. Seal bag and massage into the meat, making sure all sides are coated well. Let marinate in the refrigerator for at least 2 hours.
When ready to cook heat a cast iron pan over medium high heat and cook in batches for a few minutes on each side, depending on how large your steaks are and your desired doneness. Let rest for at least 10 minutes before slices thinly or chopping.
Serve in heated tortillas with salsa, radishes, cilantro, and lime wedges on the side.
*If you like spicier tacos, use chipotle powder here (more if you like). Ancho has a great chili flavor without being hot and even our kids love it.
Ingredients
- 2 1/2 pounds round tip steak (or roast, sliced in 1/2" to 3/4" steaks)
- 1/3 cup lime juice
- 2 Tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon ancho powder*
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
For serving:
- small corn tortillas (the street taco size is our favorite)
- radishes, thinly sliced
- salsa (my roasted red salsa is great with these)
- cilantro leaves
- lime wedges
Instructions
- Mix spices together and add to a ziplock bag with the steak, olive oil, and lime juice. Seal bag and massage into the meat, making sure all sides are coated well. Let marinate in the refrigerator for at least 2 hours.
- When ready to cook heat a cast iron pan over medium high heat and cook in batches for a few minutes on each side, depending on how large your steaks are and your desired doneness. Let rest for at least 10 minutes before slices thinly or chopping.
- Serve in heated tortillas with salsa, radishes, cilantro, and lime wedges on the side.
*If you like spicier tacos, use chipotle powder here (more if you like). Ancho has a great chili flavor without being hot and even our kids love it.
