Taco Tuesday works around the world, from Down Under to the USA. Especially when these grassfed Aussie beef barbacoa tacos are on the menu! Gather your best mates, and make sure someone handles the margaritas.
Portion size: 2 tacos
Alternate cuts: Any grassfed beef cut
All-purpose BBQ rub:
1 cup paprika
2 teaspoons chili powder
2 teaspoons cayenne
1/2 cup black pepper
2 teaspoons smoked paprika
1/2 cup packed brown sugar
1/4 cup dried oregano
1/2 cup fine sea salt
1/2 cup garlic powder
1/4 cup granulated sugar
1 orange, zested and juiced
2 limes, zested and juiced
2 teaspoons all-purpose BBQ rub or other meat rub
1/2 tablespoon puréed canned chipotle in adobo
1 teaspoon minced garlic
1 teaspoon chopped fresh cilantro leaves
1 1/2 pounds trimmed Australian grassfed skirt steak
8 corn tortillas
one 15 ounce can black beans, drained and rinsed
1 cup pico de gallo
1/2 cup Cotija cheese, crumbled
For the rub: In a large bowl, combine all the ingredients and break up any excess lumps. Store in an airtight container, in a cool, dry place, such as your cupboard.
For the tacos: In a large bowl, combine the citrus juices and zests, BBQ rub, chipotle, garlic and cilantro for a marinade. Coat the skirt steak in the marinade and refrigerate for 2 hours or overnight.
To cook: Preheat the grill over HIGH heat. Remove the skirt steak from the marinade, wiping off any excess. Grill the steak for 8 minutes, turning every 2 minutes, or until it reaches the desired doneness. Allow it to rest for 5 minutes, then slice the steak into thin strips.
To serve: Heat the tortillas over the grill to soften. Divide the skirt steak evenly among the tortillas. Top each tortilla with 3 tablespoons black beans, 2 tablespoons pico de gallo, and 1 tablespoon cotija cheese. Serve immediately.