Steak Tacos with Bloody Maria Salsa

I love using gas grills because they are easier to heat and it’s much easier to control the flames with a gas grill than with a charcoal fire. Grilling is not just about lighting a fire.
~ Bobby Flay

It is the middle of May and the grills are ready to go in most parts of the country.  Each spring that first grilled steak is so good that it inspires me to experiment with new taste combinations.

The above quote from Bobby Flay got me thinking about the debate over charcoal versus gas grills.  My father would only use a charcoal grill for the longest time.  He designed his own cylindrical metal container that he put the briquettes into. He doused the charcoal with lots of lighter fluid and lit them up. Thirty minutes later he was set to go.

I prefer the gas grill because of its ease of use.  Charcoal believers say that flavor is sacrificed; but there are so many ways to add flavor that I’ll stick with my gas grill.

This steak taco dish with Bloody Maria Salsa, adapted from Rachael Ray, is packed with flavor.

Gather the ingredients for the Salsa.

Prepare the salsa ahead of time to allow all the flavors to mingle.

Seed and dice 5 to 6 vine ripened tomatoes.

Chop 2 ribs of celery.

Chop the red onion, the pimento filled green olives and the jalapeno pepper.  Note:  Remove the seeds from the pepper if you want a milder salsa.

Combine all the chopped ingredients in a bowl.  Add the horseradish, juice of a lime and salt and pepper to taste. Stir in 2 shots of tequila.

Chill for several hours.

Gather the ingredients for the rub.

In a small bowl, combine the smoked paprika, minced garlic cloves, diced red onion and salt and pepper to taste.

Rub the skirt steak with Worcestershire sauce.  Drizzle olive oil over the meat and rub in the paprika mixture.  Wrap the steak in plastic wrap and chill for several hours.

Bring the steak to room temperature.  Grill the meat about 10-12 minutes for a pink center.  Let the meat rest for 5 minutes.

Warm the tortillas.

Slice the skirt steak and place some on the warmed tortilla.  Top it with salsa.  Enjoy!!

Steak Tacos with Bloody Maria Salsa Recipe

By Patricia Rio Published: May 19, 2013

• Steak Tacos with Bloody Maria Salsa

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  8 votes, 5.00 avg. rating (99% score)
• Yield: 4 Servings
• Prep: 30 mins
• Cook: 10 mins
• Ready In: 40 mins

Adapted from Rachael Ray

Ingredients

• 5-6 whole vine ripe tomatoes, seeded and diced Salsa
• 2 ribs celery, finely chopped Salsa
• 1/2 cup red onion, finely chopped Salsa
• 1/4 cup pimento filled green olives, chopped Salsa
• 1-2 whole jalapeno peppers, seeded and chopped Salsa
• 1 tablespoons prepared horseradish Salsa
• 1 whole lime, juiced Salsa
• salt and pepper to taste Salsa
• 2 shots Tequila Salsa
• 12 whole corn tortillas
• 2 pounds skirt steak
• 2 tablespoons Worcestershire sauce
• olive oil for drizzling
• 2 teaspoons smoked paprika Rub
• 2 large cloves chopped garlic Rub
• 2 tablespoons red onion, finely chopped Rub
• coarse black pepper and kosher salt to taste Rub

Instructions

1. Seed and dice 5 to 6 vine ripened tomatoes. Chop 2 ribs of celery. Chop the red onion, the pimento filled green olives and the jalapeno pepper. Note: Remove the seeds from the pepper if you want a milder salsa.
   
2. Combine all the chopped ingredients in a bowl. Add the horseradish, juice of a lime and salt and pepper to taste. Stir in 2 shots of tequila. Chill for several hours.
   
3. In a small bowl, combine the smoked paprika, minced garlic cloves, diced red onion and salt and pepper to taste.
   
4. Rub the skirt steak with Worcestershire sauce. Drizzle olive oil over the meat and rub in the paprika mixture. Wrap the steak in plastic wrap and chill for several hours.
   
5. Bring the steak to room temperature. Grill the meat about 10-12 minutes for a pink center. Let the meat rest for 5 minutes.
   
6. Warm the tortillas.
   
7. Slice the skirt steak and place some on the warmed tortilla. Top it with salsa. Enjoy!!