Cowboy Butter Steak Tacos

5 from 1 vote

Cowboy butter steak tacos are another way to use this spicy garlic herb butter, which is freakin' delicious on everything.

Prep Time30

Cook Time1

Total Time1 30

Course: Dinner, Lunch, Main Course

Cuisine: American, Mexican

Servings: people

Author: Derek Wolf

Ingredients

Steak & Marinade:

2-3 Whole Skirt Steaks
1/4 cup Chipotle Garlic Seasoning or favorite steak seasoning
1 cup Cola Soda
2 tbsp FYR BLK Hot Sauce
3 medium Limes juiced
1 Navel Orange juiced
1/2 cup Sliced White Onion
1 Jalapeños diced
2 tbsp Canola Oil

Cowboy Butter:

2 cups Clarified Butter melted
¼ cup Chopped Parsley
2 tbsp Minced Garlic
1 tbsp Dijon Mustard
1.5 tsp FYR GLD Hot Sauce
1.5 tsp Red Chili Flakes

Salsa Verde:

5-6 Tomatillos removed from husk
3-4 medium Limes juiced
1/4 White Onion
2 Jalapeños de-seeded
½ cup Chopped Cilantro
1/2 cup Water
Kosher Salt to taste

Tacos:

Corn Tortillas
Shredded Cheese
Chopped White Onion garnish
Chopped Cilantro garnish

Instructions

Steak & Butter:

Begin by adding all the ingredients for the marinade to a bowl and mixing together thoroughly.
Next, add your steak to a food safe bag/bowl and pour in your marinade. Mix together to coat all the steak. Seal and place in the fridge for at least 4 hours but ideally overnight.
In a bowl, mix together all the ingredients for the Cowboy Butter and set to the side.
Preheat your fire to high heat (around 450F) for direct grilling.
Pull your steaks out of the bag and discard any excess marinade.
Add your steaks to the grill to cook for about 4-5 minutes per side or until they are 125F internal.
Once done, pull the steaks off, top with a drizzle of the butter sauce and let them rest for 10 minutes. Once rested, slice your steaks against the grain then into bite size cubes.

Salsa:

Preheat your grill to medium high temperature (around 375F) for direct cooking.
Grill your tomatillos, jalapenos and onion over the high heat for 6-8 minutes until slightly charred.
Pull off the grill and add the roasted veggies and the rest of the ingredients for the salsa to a blender. Blend until smooth and pour into a bowl. Set to the side.

Tacos:

Add a cast iron skillet over medium heat to preheat.
Add a tortilla and cook one side then flip and top with a handful of shredded cheese. Fold the tortilla with cheese over in half, then cook both sides until slightly crispy and the cheese is melted.
Pull the tortilla off and open up. Add sliced steak, salsa verde and drizzle the cowboy butter on top. Serve and enjoy!

Video

Notes

Cowboy Caviar

While we're on the theme, cowboy caviar — an easy bean salad — makes a great side dish for these tacos. Toss together a couple of diced tomatoes, a couple of diced avocados, 1 can of drained and rinsed black-eyed peas, 1 can of drained and rinsed black beans, a diced jalapeño, a diced bell pepper and about a cup of sweet corn (you can use frozen if you can't find fresh). Then, make a dressing of 1/2 cup olive oil, 3 tablespoons of red wine vinegar, 2 tablespoons of lime juice and kosher salt, black pepper and garlic powder to taste. Pour the dressing over the vegetables, stir it all together and serve with tortilla chips.

Nutrition