Grilled Steak Tacos – an Ageless Diet™ Recipe

“Here’s an idea: Spend the same $30, or $50 or $100 or $300 on meat that you now spend each week or month, but buy less and buy better.” I’m beginning this steak taco recipe with a this quote from one my favorite cookbook writers: Mark Bittman. If you haven’t checked out a Mark Bittman cookbook, what are you waiting for? VB6 (Vegan Before 6) or How To Cook Everything are all really great books to have handy in the kitchen. Anyway, while Mr. Bittman doesn’t always cook ageless, he gets there quite often. And, what I really love about him is his emphasis on eating less meat and better meat. Expensive meat from real farms is a wonderful example of this less-is-better policy, better for you, the animals, the environment… everyone. I use 100% grass-fed beef for this recipe. 1 pound easily serves 4. 

Grilled Steak Tacos with Grilled Vegetables & Guacamole
Serves 4
This is a really tasty meal, perfect for summer dinner parties or just a weeknight meal for 2 - with great leftovers.
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Prep Time
6 hr 30 min
Cook Time
25 min
Total Time
7 min
Prep Time
6 hr 30 min
Cook Time
25 min
Total Time
7 min
  1. 2 ears of corn, shucked
  2. 3 avocados, halved and pitted
  3. 1/4 cup of cilantro, stems and leaves, finely chopped
  4. 1 jalapeño, seeded, finely diced
  5. 1 tomato, finely diced
  6. 8 radishes, trimmed
  7. 4 limes
  8. 1 large zucchini, sliced lengthwise
  9. 2 large poblanos, cored and halved
  10. 1 head romaine lettuce, outer leaves removed, shredded
  11. Olive oil
  12. Salt and ground black pepper
  13. 1 to 1 ¼ pounds grass-fed skirt or flank steak (about an inch thick)
  14. 8 to 12 small corn tortillas, warmed
Marinade for the steak
  1. 1 clove of garlic, minced
  2. Juice of 1 lime
  3. Juice of 1/2 lemon
  4. 1/4 cup grape seed oil
  5. 1 clove garlic, crushed
  6. 1 teaspoon onion powder
  7. 1/2 teaspoon ground cumin
  8. 1/2 teaspoon ground coriander
  9. 1/2 teaspoon smoked paprika
  10. Sea salt and freshly ground black pepper
  1. In a medium bowl, mix together lime juice, lemon juice, grape seed oil, garlic clove, onion powder, ground cumin, ground coriander, minced garlic, and paprika; season with salt and pepper. Pour over steak in large, freezer bag. Marinate, refrigerated, at least 3 hours and up to overnight.
  2. Prepare a gas or charcoal grill for direct cooking; the heat should be high on one side and medium on the other, with the rack about 4 inches from the flame. Have 2 platters handy; one so you can remove the vegetables as they begin to char, and another for the steak.
  3. Once you have the vegetables prepped, toss or rub them all with olive oil, and sprinkle with salt and pepper.
  4. On the hottest part of the grill, put the corn, poblano peppers, radishes, and zucchini and char lightly, turning as necessary, for no more than 5 minutes. Transfer the vegetables to the platter as they finish cooking.
  5. Remove steak from marinade and pat dry. Place steak on grill and cook, turning once, until cooked to medium rare, about 3 minutes per side. Remove steak from grill and let stand 5 to 10 minutes before slicing against the grain.
  6. Prepare the vegetables for serving: Strip the corn kernels off the cob. Chop or slice the zucchini, radishes, and peppers however you like.
  7. If you want: Make a quick salad with the romaine lettuce, zucchini, radishes, peppers, and corn, and dress it with a little lime juice (about 1/2 a lime) and olive oil.
  8. For the guacamole: Halve the avocados, scoop out the flesh and gently mash, season, to taste, with sea salt, and juice from 2 limes, gently stir in the chopped cilantro, diced jalapeño pepper, and tomato.
  9. Warm the tortillas on the grill.
  10. Top each steak taco with the salad of grilled corn, peppers, zucchini, lettuce, and radishes, or if you skipped the salad, top with the grilled veggies, lettuce, and serve with guacamole and lime wedges.
  1. I sometimes add shredded red cabbage. I like the punch of color it adds, the crunch and the sweetness. Definitely plan ahead, and marinate that beef for at least a few hours. Do it in the morning before work, and then cooking time is very quick. Use whichever vegetables you prefer. I like corn and zucchini because they grill so well. And, the guacamole takes all of 5 minutes to make. If you can, and they're everywhere these days, use organic corn tortillas, and if you're paleo, use cabbage leaves for your tortillas.

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About the Author: Tania Van Pelt is the creator of Happiness Series. She is a writer and content creator, working in film, tv, and online. She wrote the popular lifestyle book "Ageless Diet," published in late 2015. And she is currently working on her next book. She also developed a sitcom pilot set in the restaurant business called "Employees Only TV" and is developing another web series comedy about Denver.

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