Renegade Steak Tacos
60
Minutes Prep Time
60
Minutes Cook Time
Florida State Seminoles Chef Mike Smith and special guests Olivia, Rachel, and Grant from the FSU Cheer and FSU Golden Girls are in the kitchen showing us how to make a crowd-pleasing taco.
These quick Renegade Steak Tacos will tease your taste buds with a burst of flavors from the tenderloin, cilantro, lime juice, and an avocado crème.
Natural gas allows the control needed to prepare the tenderloin at a perfect temperature using a high or low flame.
These tacos cook extremely fast and take just a few ingredients. This will be a recipe to add to your collection.
The Garnet and Gold Grub recipe series is brought to you by Florida State Seminoles and Peoples Gas.
INGREDIENTS
STEAK TACOS
1 Pound tenderloin steak (You can substitute with skirt steak)
12 6" flour tortillas
1 cup avocado créme
½ cup freshly chopped cilantro
1 lime (cut into 10-12 sections)
Salt and pepper to taste
AVOCADO CRÈME
1 ripe Haas avocado (Seeded and scooped out)
½ cup sour cream
2 teaspoons fresh lime juice
¼ teaspoon cumin
¼ teaspoon kosher salt
INSTRUCTIONS
Turn clean, well oiled grill to medium-high.
Season your steak on all sides with salt and pepper.
Place steak on grill.
Your can turn the steak ¼ turn after 2-3 minutes then flip the steak over and repeat this step for a total cook time of 8-12 minutes depending on desired temperature.
Remove steak from grill and let rest for at least 5 minutes.
While steak is resting, grill your flour tortillas on grill for about 45 seconds to 1 minute (1 side only)
Slice steak thinly into bite-sized sections.
Place grilled tortilla on a plate. Top with steak avocado créme, pinch of chopped cilantro, and a squeeze of fresh lime.
