Best 5 Steak Tacos Next Day Grain Bowl Recipe By Tasty Recipes

BROCCOLI GRAIN BOWL WITH STEAK

Steps:

• Preheat the broiler with a baking sheet under the heat source. Combine 2 tablespoons oyster sauce and 1 teaspoon sesame oil in a small bowl; brush on both sides of the steak and season lightly with salt and pepper. Add the steak to the hot baking sheet and broil until browned around the edges and a thermometer inserted into the side registers 120 degrees F, 5 to 7 minutes. Transfer to a cutting board and let rest 10 minutes.
• Meanwhile, heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the frozen rice and quinoa and 1/4 cup water. Cover and cook, stirring occasionally, until the grains are thawed and no liquid remains, about 8 minutes.
• Push the grains to one side of the skillet and add the cabbage and broccoli to the other side; season with 1/2 teaspoon salt. Cover and cook, stirring once or twice, until the vegetables are crisp-tender and charred in spots, 4 to 5 minutes. Add the scallions, ginger and garlic; stir the vegetables into the grains and cook until the scallions are softened, about 2 minutes. Stir in the remaining 2 tablespoons oyster sauce and 1 teaspoon sesame oil.
• Thinly slice the steak against the grain. Divide the grain mixture among bowls. Top with the steak; drizzle with more oyster sauce.

STEAK FAJITA QUESADILLAS RECIPE BY TASTY

Steps:

• Season skirt steak with olive oil, salt, pepper, chili powder, and cumin.
• Cook on high heat for roughly 3 minutes each side, for medium-rare.
• Let the steak rest for 10 minutes.
• While the steak is resting, sauté onion and garlic until slightly translucent. Add bell peppers, jalapeño, salt, and pepper, cook slightly.
• Slice the steak into strips.
• Mix the steak into the pepper mix. Remove from heat and set aside.
• In a clean pan, melt butter. Lay the tortilla on the buttered pan, add cheese, fajita mixture, more cheese, then top with another tortilla and pat it down.
• Flip the quesadilla over and cook the other side until it's golden.
• Remove from pan and cut into quarters or eighths. Repeat these steps with the remaining tortillas.
• Serve immediately with sour cream, salsa, and guacamole.
• Enjoy!

GRAIN BOWLS WITH GRILLED CORN, STEAK, AND AVOCADO

Steps:

• Season steak with 1 tsp. salt and 1 tsp. pepper. Let sit at room temperature 30 minutes.
• Prepare a grill for medium-high heat or heat grill pan over medium-high. Grill steak, turning occasionally, until an instant-read thermometer inserted into the center of steak registers 120-125°F for medium-rare (2-3 minutes per side for skirt; 3-4 minutes per side for flank). Transfer to a cutting board and let rest at least 10 minutes or until cool.
• Meanwhile, grill corn until charred on all sides, about 10 minutes. Transfer to cutting board and let cool.
• Slice corn off cobs into a large bowl. Add grains, feta, scallions, oil, lime juice, and 1/2 tsp. salt and stir to combine. Divide corn mixture among bowls.
• Thinly slice steak against the grain (to make slicing easier for skirt steak, cut into 5"-6" segments, then slice against the grain). Top bowls with steak and avocado. Drizzle jalapeño sauce over; season with salt and pepper.
• Do Ahead: Steak and corn can be grilled 3 days ahead. Transfer to separate airtight containers and chill.

VAMPIRE TACOS RECIPE BY TASTY

Steps:

• Combine steak and all marinade ingredients in a large plastic storage bag or bowl. Toss to coat. Marinade at least 1 hour or up to 24.
• Remove meat from marinade, discard.
• Heat a grill, grill pan or large saute pan to high heat. Cook to desired doneness. Allow the meat to rest at least 10 minutes before thinly slicing against the grain.
• To prepare the sauce, combine mayo, chipotles, lime juice and salt. Stir to combine.
• Heat a saute pan to medium heat.
• Place one corn tortilla in the pan, sprinkle about ¼ cup (25 G) cheddar cheese on top. Cover with a second corn tortilla. Cook just until the cheese is melted, flipping once. The tortillas should be soft and pliable, not crispy.
• To assemble the tacos, top the corn tortillas with a spoonful of guacamole.
• Add few slices of steak, then top with pico de gallo, cotija cheese and some of the sauce. Garnish with cilantro if desired.
• Enjoy!

CHILI LIME STEAK TACOS RECIPE BY TASTY

Steps:

• Place the avocado, cilantro, lime juice, water, and salt in a blender or food processor. Blend until smooth and set aside.
• In a small bowl, combine the chili powder, cumin, oregano, salt, pepper, garlic, and lime juice.
• Rub the chili lime rub all over the steak in a thin, even layer.
• Grill the steak on either a grill or stove-top grill pan. To get the "X" grill marks, sear the steak for 1 minute, then adjust about 90 degrees and grill for another minute. Flip the steak when you've achieved desired grill marks and repeat the process on the other side.
• Allow the steak to rest for 5-10 minutes once taken off the heat.
• Slice the steak thinly, against the grain of the meat.
• Prepare the tacos by topping the corn tortillas with a few strips of meat, salsa, the avocado cilantro lime sauce, and cilantro, and serve.
• Enjoy!