Sports events and parties are such a great excuse to get behind a grill, entertain guests, and enjoy great food. Here comes March Madness 2014 – three weeks of college basketball excitement…Or what I like to call “Grill Madness” – three weeks of fun with the grill and friends.
Here’s a series of recipes based on various conferences and regions represented in the tournament. First up, representing the Pac-12 Conference, “Grill Madness” Steak Tacos Marinade. Using chipotle, lime marinated carne asada (skirt steak), these grilled tacos are a west coast favorite and an excellent kick-start to our tourney extravaganza. Perfectly balanced with heat and citrus, these tacos will melt in your mouth. They are super easy to grill as well, allowing to catch all the action of the 32 games in the first round! So paint your face with your favorite team’s colors, fire up the grill, and let the madness begin….
Steak Tacos Marinade Ingredients
- 4 cloves garlic, peeled
- 3 tbsp canola oil
- 6 canned chipotles in adobo, roughly chopped
- 1 large white onion, sliced crosswise into 3/4″-thick rings
- 1 small white onion, roughly chopped
- Juice of 2 limes, plus lime wedges for serving
- 1 1/2 lb. trimmed skirt steak, cut crosswise into 4 steaks
- Kosher salt and freshly ground black pepper, to taste
- 1 jalapeño, stemmed
- Warm tortillas, for serving
- Salsa verde, for serving
Steak Tacos Marinade Directions
1. First prepare the Steak Tacos Marinade by heating an 8″ skillet over high heat; add garlic, and cook, turning as needed, until charred all over, about 12 minutes. Transfer to a blender along with oil, chipotles, small chopped onion, and juice, and purée until smooth. Transfer to a 9″ x 13″ baking dish, and add steaks, tossing to coat in marinade; season generously with salt and pepper. Cover with plastic wrap and let marinate at room temperature for 1 hour or in the refrigerator for up to 4 hours.
2. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium hot. Brush steak tacos marinade and transfer to the grill; cook, flipping once, until charred and cooked to desired doneness, about 8 minutes for medium. Transfer steaks to a cutting board, and let rest for 5 minutes.
3. Meanwhile, place remaining onion and jalapeño on grill, and cook, turning as needed, until charred and softened, about 10 minutes. Transfer vegetables to a cutting board and finely chop; transfer to a serving bowl. Finely chop steaks and toss with grilled vegetables in bowl. Serve with tortillas, lime wedges and salsa verde on the side.