Grass FedMeatRecipesGrass Fed Blade Steak Tacos

April 30, 20180


Grass Fed Blade Steak Tacos

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people (8 tacos)


For the Chismol

  • 2 vine-ripened tomatoes
  • ½ white onion (diced)
  • ½ red bell pepper (diced)
  • juice from one lime
  • tbsp fresh oregano (coarsely chopped)

For the Tacos

  • 1 tbsp cumin seeds
  • 1 clove garlic (crushed)
  • 1 tbsp fresh oregano (finely chopped)
  • 1 tbsp olive oil
  • 3 250g gras fed blade steaks
  • juice from one lime (plus lime halves to serve)
  • 8 white flour tortillas
  • crumbly feta
  • thinly sliced radish
  • chopped cilantro


  • Preheat grill to high heat. Dry roast cumin seeds until fragrant and toasted (1 minute), set aside to cool slightly, then coarsely crush with a mortar and pestle. Place half in a bowl and reserve for the chismol. Place remainder in a container with garlic, oregano and oil and season to taste. Add steaks, turn to coat and set aside while you prepare the chismol.
  • For chismol, halve tomatoes, squeeze out the seeds (discard), then dice tomato and place in a bowl. Add onion, red pepper, lime juice, oregano, reserved cumin, 2 tbsp cold water and 1 tsp sea salt flakes and mix to combine.
  • Add lime juice to steaks, turn to coat, then transfer to grill and grill, turning once, until caramelized and cooked medium-rare (8 minutes). Set aside to rest (5 minutes), then thinly slice.
  • Heat a cast-iron frying pan and heat tortillas over high heat, turning occasionally, until golden and warmed through (20-30 seconds each side). Wrap in a tea towel to steam lightly and keep warm. Serve with steak, chismol, feta, radish and cilantro, and serve with lime halves and extra chismol.

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