Parmesan Steak Tacos


These tacos are always a big hit and make your local taco joint look like garbage


Note: The skirt steak needs to be at room temp for an hour heavily coated in salt prior to grilling. See step 2.




corn tortillas, taco size

1 white onion, diced

1 bunch of cilantro, chopped

5 limes

2 lb flap meat (or skirt steak)

kosher salt

chili powder

cayenne powder

Tajín (cajun lime salt)

1 cup kraft parmesan from the can

1-2 cups vegetable oil depending on size of pan

I encourage you to add whatever you like #endlesspossibilities



Step 1) In a large skillet, or cast iron skillet, heat up oil on medium high. Fold tortilla in half loosely and fry until crispy on each side. Set on a paper towel and then sprinkle the parmesan on each side. I tend to put on a lot because that shit is delicious. 

Step 2) Put meat on a cooling rack and heavily salt both sides, let sit at room temp for an hour. Right before grilling, sprinkle each side of the meat with the chili and cayenne powder, then hit it with a healthy dose of tajín, I'm not sure there is such a thing as too much.

Step 3) Two options for grilling, the preferred method is directly on lump charcoal for 1-2 minutes a side, or just over a direct high heat on any grill for 3-5 minutes depending on thickness. Squeeze lime juice over each side of the meat as you flip it. For the lump charcoal method, just light a large pile until ashed over, then spread them out and grill the meat directly on the coals. Once grilled place in a tinfoil pouch, and let rest 10 minutes.

Step 3) While your meat rests chop up the rest of the taco ingredients like cilantro and white onion. After resting cut the meat across the grain in 1 inch long strips. Now load up your tacos and take a shot of tequila!

I suggest you serve these with some black beans and the KCC Elote recipe which can be found here: 

ELote (grilled corn)