Chipotle Steak Tacos

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There is nothing like tacos in the summer. These Chipotle Steak Tacos get an amazing flavor boost from a marinade of dark espresso balsamic vinegar and chipotle flavored olive oil from Patricia and Paul– so good!

Note that you can make this right on an outdoor bbq grill or on your stove top using a grill pan. Both work fine so you can make these year round.

To get started just pull all your marinade ingredients together and add to your choice of a bowl, measuring cup or right in a casserole dish. If I have room in the fridge, I’ll mix up the marinade right in the casserole dish and add the meat to the dish, toss to be sure everything is covered and put in the fridge. When space is tight, I’ll mix up the marinade in a measuring cup and then put the meat in a large zip lock bag, add the marinade and seal it shut. This allows me to shake the bage and make sure the marinade is completely coating the meat. I’ll flip the meat a few times during the marinating time.

Next I make my super quick and easy coleslaw topping. Just add the coleslaw, shredded carrots and sliced onions to a large bowl. Mix the rice wine vinegar and sugar in a measuring cup. Stir until sugar dissolves and pour over the veggies. Sprinkle with salt and pepper and toss to coat everything. Keep in the fridge until ready to serve. It is the easiest and tastiest taco topping yet.

I put out all the toppings in small bowls and plates to everyone can choose what they want. My favorites are this slaw, avocado, salsa and lots of lime juice.

One secret ingredient is taking that marinade and pouring it into a small pot. You need to boil it for a few minutes to cook out any raw meat juices and to help thicken this glaze. Taste and adjust seasoning with salt and pepper. This is perfect drizzled on the cooked meat.

Now, back to the steak. You can marinate the steak for a couple of hours to overnight. In a pinch, I’ve let it sit just 30 minutes on the kitchen counter. It still came out great. Longer will give you more flavor so plan ahead.

Dry off the meat with paper towels. This will allow the meat to get a nice crust. If it is wet, the meat will steam rather than sear and will result in a rubbery texture. Season with salt and pepper.

Heat your grill to medium high heat and spray with cooking spray to help keep the meat from sticking. Cook the meat for 3-5 minutes on the first side and about 2-3 minutes on the second side for medium. Remove to a cutting board and cover with foil to rest for 10 minutes. During that time, grill your corn tortillas for a minute on each side to get some grill marks. Pile them on a platter next to the condiments.

After 10 minutes, slice your meat into thin slices AGAINST the grain. This keeps the meat from being chewy. Do not cut with the grain or the meat will be tough. Place the meat on a platter and drizzle that reduced marinade over it.