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.
Find this recipe and more info on natural gas efficiency and available rebates at peoplesgas.com/cooking.
Renegade Steak Tacos
Ingredients
- 1 Pound TENDERLOIN STEAK (YOU CAN SUBSTITUTE SKIRT STEAK)
- 12 6" FLOUR TORTILLAS
- 1 Cup AVOCADO CRÈME See CRÈME recipe
- 1/2 Cup FRESH CHOPPED CILANTRO
- 1 LIME (CUT INTO 10-12 SECTIONS)
- SALT & PEPPER TO TASTE
Instructions
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TURN CLEAN, WELL OILED GRILL TO MEDIUM-HIGH.
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SEASON YOUR STEAK ON ALL SIDES WITH SALT AND PEPPER.
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PLACE STEAK ON GRILL.
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YOU CAN TURN THE STEAK ¼ TURN AFTER 2-3 MINUTES THEN FLIP STEAK OVER AND REPEAT THIS STEP FOR A TOTAL COOK TIME OF 8-12 MINUTES DEPENDING ON DESIRED TEMPERATURE.
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REMOVE STEAK FROM GRILL AND LET REST FOR AT LEAST 5 MINUTES.
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WHILE YOUR STEAK IS RESTING GRILL YOUR FLOUR TORTILLAS ON GRILL FOR ABOUT 45 SECONDS TO 1 MINUTE (ONE SIDE ONLY)
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SLICE STEAK THINLY IN BITE-SIZED SECTIONS.
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PLACE GRILLED TORTILLA ON A PLATE. TOP WITH STEAK, AVOCADO CRÈME, PINCH OF CHOPPED CILANTRO, AND A SQUEEZE OF FRESH LIME.
AVOCADO CRÈME
Ingredients
- 1 1 RIPE HAAS AVOCADO (SEEDED AND SCOOPED OUT)
- 1/2 Cup SOUR CREAM
- 2 Tsp FRESH LIME JUICE
- 1/4 Tsp CUMIN
- 1/4 Tsp KOSHER SALT
Recipe Notes
BLEND ALL INGREDIENTS IN A BOWL UNTIL WELL MIXED.
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