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Argentinian Steak Street Tacos

Argentinian Steak Street Tacos

By Joe DiApice

Savory, smoky, and straight from the streets of Argentina — Bear Mountain ambassador Joe DiApice fires up bold flavor with these skirt steak street tacos, finished with fresh onions and cilantro, and kissed with rich Bear Mountain Hickory Wood chunks.

Prep

15 minutes

Cook time

10 minutes

Serves

8 servings

Steps

  1. Get your grill rolling for some direct heat cooking using Bear Mountain Hickory wood chunks. 
  2. Use your favorite hot sauce as a binder, we used FYR Provisions hot sauce Blk. Then season with salt, pepper, and garlic rub. 
  3. Add your skirt steak to the grill and flip every 30 seconds until the internal temperature reaches 130°F. Once cooked, remove them from the grill and let them rest for about 15 minutes. 
  4. While you wait for the steak to rest, chop up the onions and cilantro. Then toast the tortillas on the grill. 
  5. Once the steak has rested, slice it first with the grain and then slice against the grain into smaller pieces. 
  6. Load the toasted tortillas with steak, onion, cilantro and your choice of hot sauce and enjoy!

Ingredients:

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Argentinian Steak Street Tacos

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Hickory BBQ Wood Chunks

Hickory BBQ Wood Chunks

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