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Chili Rubbed Steak Taco Recipe/Review

Steak Tacos

Today I decided to try out a Chili Rubbed Steak Taco recipe.
I asked the people in the store for what the best cut of beef to
use would be since I know steak can be a bit tough.  Anyway,
I used a George Foreman Grill, to cook it half way and finished off
in the oven because I felt like the grill was going to overcook the
outside before the inside finished.   The meat itself was nice and
tender, but I felt like the chili rub seasoning wasn’t enough.  I felt
like it was on the bland side.  However, the Avocado Lime Salsa was
surprisingly good.  I’m going to have to find something as to use it on
as well :)

Here’s the recipe that I got from Cooking Channel TV in case you’d like to
give it a try.



Chili Rub For The Steak

  • 1 tablespoon chili powder
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • A pinch cayenne pepper
  • 1 1/4 pound top sirloin steaks cut 1-inch thick
  • 12 small corn tortillas (5 to 6 inches in diameter)
  • 3 cups shredded red cabbage
  • 1/2 cup chopped cilantro leaves
  • 1 lime, cut into wedges Avocado Lime Salsa
  • 1 large cucumber peeled, seeded and cut into chunks (about 2 cups)
  • 2 avocados, cut into chunks
  • 1/2 red onion, diced
  • 2 limes, juiced (about 1/4 cup)
  • Salt  (This taste just fine without the salt)
  • 1/4 cup chopped cilantro leaves
  • 2 jalapeno chiles, chopped, plus more to taste



In a small bowl stir together chili powder, garlic, cinnamon, salt and cayenne pepper. Rub spice
mixture on both sides of steaks.Grill or broil steaks for 5 to 6 minutes on each side for medium
rare, turning once.

Remove from grill and let meat sit for 10 to 15 minutes. Carve into thin slices. Warm tortillas by
placing them on the grill, for about 30 seconds, turning once.  Or place 6 tortillas at a time
between 2 moist paper towels and microwave for 45 seconds. Wrap in cloth napkin or place in a
tortilla warmer to keep warm.

Place the carved steak, warm tortillas, cabbage, cilantro, lime and Avocado Lime Salsa in serving
dishes and let diners make their own tacos at the table.

Place cucumber, avocado and onion in a large bowl and add lime juice and salt.  Add cilantro and
chiles and toss gently.


Yield: 2 cups (1 serving is 1/3 cup)

Let me know what you think if you try it or if you have any suggestions.

Note:  The red stuff on the taco on the left is Sirracha.  I added it just because
I love spicy food.

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