Everyday Steak Tacos | Rick Bayless Taco Manual

Video Description

Say it’s Friday night and you want to do something a little special. Not “dinner party” or birthday special, but at least a feel-good exclamation point on a finished week. That’s the time for these steak tacos. All meat is special, but the cut I’m calling for here is more accessible than what you’d serve for a big steak cookout. Here's the recipe: https://www.rickbayless.com/recipe/everyday-steak-tacos/ Even though many grilled steak taquerias in Mexico simply season the meat with salt, there are favorite places across the country that add more flavor. Usually it’s something with a lot of umami like one of the Knorr seasoning products (here I’m using a little Worcestershire and soy), maybe a little tang and spice, almost always a little something sweet. That’s the approach in this topical marinade–the kind you splash on and go right to grilling. Just know that the finished steak-and-onion filling is as delicious from a grill pan as it is from a grill. I know you’ll balk at the quantity of garlic, but this marinade–very close to the one we’ve used on Frontera’s skirt steak tacos for nearly 4 decades–is just about perfect. We blanch the garlic to take away its harshness and bring out its natural sweetness, then we blend it with the other ingredients to a wonderfully clingy smoothness that coats the meat beautifully. To make this truly “everyday,” buy peeled garlic–just make sure that, for true flavor, your peeled garlic has no preservatives or additives. 00:00 Rick's Intro to Steak Tacos 01:05 Making the Garlic Marinade 05:13 Marinating the Steak 07:40 Grilling the Onion 10:22 Grilling the Steak 12:36 A Note on Grilling Time 13:21 Putting it all Together