I know what you’re thinking: Steak Tacos don’t exactly sound like quintessential Mormon food.
You would be right. Clearly, I’ve taken some liberties with my book-inspired recipe for Death in the Covenant. Trust me when I say you’re gonna thank me for it.
Food plays a large part in Death in the Covenant (what cozy mystery doesn’t rely on food to urge its characters on??), but as I was reading, I noticed that author D.A. Bartley seemed to steer clear of traditional Mormon cuisine.
Since the rest of the book is so deeply immersed in LDS culture, I found this a bit off, especially since I was hoping for some good Mormon food inspiration for this post.
Once I Googled “typical Mormon recipes,” though, all became clear.
To my extreme despair, recipes for Lime Jell-O mold and Funeral Potatoes appeared most often in my search results. Along with some variation of a pasta dish called “Frog Eyes” that contains…. wait for it… marshmallows and canned fruit.
Ummmm, NO THANK YOU.
Needless to say, I quickly scrapped what fledgling plans I had for cooking a traditional Mormon dish. I decided to go instead with Steak Tacos, which is what Flynn cooks for Abbie (and their assorted houseguests) when she returns home from gallivanting all over Utah in her attempt to save young Mormon women from polygamy.
While I doubt Steak Tacos will make an appearance at Abbie’s next LDS potluck, Bartley’s mouth-watering description of them made me crave them so badly that I had to whip up some of my own.
When it comes to beef, I’m all about the marinades. I cobbled together a few different recipes to make my own Steak Taco marinade, and I have to say, it turned out pretty great. I love that the natural, beefy au jus is enhanced by the umami flavor of the soy sauce I used as the base of the marinade. There’s plenty of Mexican flavor in there, too, thanks to the ground cumin, lime juice, and fresh cilantro.
I also listened to what all the Food Network stars tell me, and I remembered to tent the cooked meat and let it rest before slicing into it.
People, listen to me! TAKE THE EXTRA TEN MINUTES TO DO THIS. You will be rewarded with juicy, succulent strips of steak that are bursting with flavor.
Another pro tip: I also took a few minutes to char my tortillas. (Am I the only who thinks that sounds like a euphemism?? No idea for what, though.) You can do this while the meat is resting! It takes almost no time at all, and you’re rewarded with delicious pockets of charred flavor and some nice, crispy edges on your tortillas.
Let’s talk toppings, shall we? Shredded red cabbage has recently become a favorite of mine, so I made sure to add it to my Steak Tacos. The bright purple color (aside: why is it called red cabbage??) drives me wild, and I love the crunch the raw cabbage brings to every bite. It’s also still corn season in New Jersey, so I scraped some kernels off a cooked ear of corn and tossed them into the mix.
And, you can’t go wrong with classic creamy avocado chunks, sweetly tart grape tomatoes, and lots and lots of freshly grated colby jack cheese for another hit of salty goodness. Add in a sprinkling of fresh cilantro and a squeeze of fresh lime juice over each taco, and you have yourself a feast fit for, well, just about anyone craving damn good meal.
I tell ya, once the LDS community tastes these Steak Tacos, ol’ Frog Eyes is gonna get the ol’ heave-ho. Because, why have that when you can have this?
Steak Tacos
Ingredients
MARINADE INGREDIENTS
- 1/2 cup low sodium soy sauce
- 3 limes, juiced
- 1/4 cup extra virgin olive oil
- 6 tsp light brown sugar
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 2 tsp cumin
- 1 tsp paprika
- 2/3 cup freshly chopped cilantro
- 1 lb flank steak
TACO INGREDIENTS
- sliced marinated flank steak
- 2 cups sliced red cabbage
- 1 avocado, diced
- 1 cup cooked corn kernels
- 1 cup grape tomatoes, sliced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup freshly granted colby jack cheese
- 1 lime, quartered
- 8 corn tortillas
Instructions
PREP INSTRUCTIONS
- Whisk together all marinade ingredients, then pour into a Ziplock baggie. Add flank steak, close baggie, and massage so marinade completely covers the meat. Refrigerate 4-6 hours.
- After meat has marinated, remove from fridge and set aside.
- Chop avocado, tomatoes, and cilantro, then set aside in separate bowls.
- Grate cheese into a small bowl and set aside.
- Place cabbage and corn kernels in separate small bowls, then set aside.
- Cut your lime into quarters, then set aside.
COOKING INSTRUCTIONS
- Line a baking sheet with aluminum foil and place a cooling rack on top. Remove marinated flank steak from the baggie and place on the cooling rack. Discard baggie with remaining marinade.
- Set your oven to BROIL on HIGH, and move a baking rack so it's just under the flame, with room to spare for your baking sheet/flank steak.
- Place baking sheet in the oven so that the steak is directly underneath (but not touching) the flame. Broil on HIGH for 4 minutes, then turn steak over and broil for another 4 minutes. Turn steak over and broil for another 2 minutes, then turn over a final time and broil for another 2 minutes.
- Remove baking sheet from oven. Immediately tent steak with aluminum foil and let rest for 10 minutes. When you're ready to slice, be sure to cut against the grain for a more tender cut.
- While the steak rests, char your tortillas! Place a small fry pan over very high heat. When the pan is screaming hot, use tongs to place one corn tortilla in there. Let cook for 30-60 seconds, until char marks appear to your satisfaction, then pull the tortilla out of a pan and onto a plate. Repeat process with remaining tortillas.
- Assemble your tacos with your assorted toppings, garnishing each with a sprinkling of cilantro and a squeeze of fresh lime juice. Serve immediately.
