Australian Grassfed Steak Tacos

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These are Australian grassfed beef tacos. They're made with strip steak and served over a street style corn tortilla with a cilantro mayonnaise sauce. They're garnished with radishes and nasturtiums.

I’ve got just the recipe for your next Taco Tuesday! These strip steak tacos are so juicy and absolutely perfect for your summer cooking endeavors. Served up with a tangy tomatillo salsa, cilantro mayo, and fresh radishes and greens, they’re handheld and as easy to eat as they are to put together.

One technique I like to use when I make this dish is to dry brine the steak. It sounds fancy, but it’s super simple: all you do is season the steak with salt and allow it to absorb into the protein for 1-3 days. Somehow, by the magic of nutrition science (osmosis and diffusion), this process enhances the flavor of the steak tenfold! The results are tender, mouthwatering, and allow for a perfectly seared crust!

Steak tacos are best with Australian grassfed beef because it’s lean, clean, and best of all – nutritious! Whether you’re looking to focus on lean protein for performance, or following a high-protein diet, you can find grassfed beef from Australia at your local supermarket.

Australian Grassfed Steak Tacos

Time: 30 Minutes + Dry Brining (optional)
Serves 4

Ingredients
2 Australian grassfed strip steaks, about 1 ½ lbs
Kosher salt
1/2 cup mayonnaise
1 tbsp capers, drained
2 cloves garlic
½ bunch cilantro
Extra virgin olive oil
1/2 tsp lime juice
Canola oil, for frying
12 small corn tortillas
A handful of small nasturtiums or baby arugula
4 radishes, thinly sliced
1 tsp white wine vinegar
2 medium tomatillos, finely diced
Juice of 2 limes
4 Lime wedges, for serving

Directions
Generously season the Australian grassfed steaks with 3/4 tsp salt on all sides. Cover and transfer to refrigerator to dry brine overnight.

Remove steaks from refrigerator and trim off fat. Transfer fat to a large heavy skillet or Dutch oven. Heat skillet and fat over low heat and cook until the fat renders enough to cover the bottom of the pan, about 10-15 minutes. Transfer any remaining fat pieces to a plate.

In the same skillet, heat rendered fat on high heat and add steak to the pan, working in batches if necessary to avoid overcrowding the pan and ensure that a crust forms. Sear on one side for 3 minutes, without moving the steak. Turn over and cook for another 2-3 minutes. Transfer steak to a platter and let rest for 10 minutes.

In a blender, add mayonnaise, capers, garlic, cilantro, 4 tbsp olive oil, and lime juice and blend on high until the mayonnaise reaches a smooth consistency. Fold in more mayonnaise if needed and season with salt and pepper.

Heat enough canola oil to line the bottom of a small skillet and heat over medium heat. Add one tortilla at a time, and fry on each side, flipping with tongs, about 20-30 seconds, until crisp. Transfer to a paper towel-lined plate, separating each tortilla with a paper towel to blot out excess oil. Keep warm.

In a small bowl, combine nasturtiums, radishes, and white wine vinegar. Season with salt and pepper to taste.

Once the steak has rested, dice steak into 1/2-inch cubes. Combine with reserved pieces of fat if desired (they taste soooo good!). Add to a bowl with tomatillos, lime juice, and 1 tbsp olive oil. Season to taste with salt and pepper.

Prepare tacos by spreading cilantro mayonnaise over each tortilla. Top with Australian grassfed steak and follow with nasturtiums and radishes. Season to taste with salt and pepper. Serve with lime wedges on the side.