Grass-fed Steak & Slow Roasted Tomato Tacos

Grass-fed beef with a savory spice rub, slow-roasted cherry tomatoes bursting with sweetness and creamy avocado all wrapped up in warm flour tortillas.

Beer Pairing: Negra Modelo

Ingredients Serves: 8

  • Spice Rub:
  • 1/8 t Ground Cumin
  • 1/8 t Sweet Paprika
  • 1/8 t Smoked Paprika
  • 1/8 t Chile Powder
  • 1/8 t Ground Coriander
  • 1 t Ground Oregano
  • 1 pinch Cayenne Pepper
  • Other Ingredients:
  • 1 Grass-Fed Beef Steak
  • 1 Avocado
  • Juice of 1/2 Lime
  • 1 pt Cherry Tomatoes
  • 1 t Thyme, chopped
  • 1 pinch Smoked Paprika
  • 8 Flour Tortillas
  • Salt & Black Pepper

Instructions

1

Roast the tomatoes in a baking dish in a 200˚F oven for three hours. Let them cool, then toss them with the smoked paprika & chopped thyme.

2

Use a paper towel to dry off the steak, then apply the rub.

3

Heat an oiled cast iron skillet over a burner set to medium/medium high. Put the steak in the hot pan and cook it to your preferred doneness. Remove the steak from the pan and let it rest (covered) for ten minutes before thinly slicing.

4

Mash the avocado together with the lime juice & salt to taste.

5

Gently warm the tortillas in an unoiled (dry) frying pan. Fill them with the steak, mashed avocado and tomatoes. Serve.