Back to Barbecue Basics
Photo Credit: Steve Nestor
By Steve Nestor
Cinco de Mayo (Fifth of May) commemorates the Mexican army’s unlikely 1862 victory over French forces at the Battle of Puebla. Cinco de Mayo is often confused with Mexican Independence Day which is September 16th. It a minor holiday in Mexico but has been celebrated in the United States to honor Mexican-American culture and heritage. Did you know that 13% of US adults (over thirty million people) eat Mexican-style food, with tacos representing almost 40% of those meals.
A Cinco de Mayo Menu Made for the Griddle
So, it seemed to me tacos would make the ideal food to make for Cinco de Mayo. If you are heading to a Cinco de Mayo party, you are likely to see tacos on the menu and other “botanas” or small plates of food. Botanas are the Mexican version of Spanish tapas.
Based on my recent success with cooking salmon on the Wildfire griddle, I thought the griddle would be fun way to make botanas for Cinco de Mayo. Wildfire Outdoor Living, is an Arizona-based company specializing in high-performance gas grills and premium outdoor kitchen solutions. Wildfire brings a commitment to cutting-edge technology and industry-leading innovation. Their 304 stainless steel design and illuminated LED knobs, cast stainless steel burners and laser-cut stainless steel cooking grates create products that will provide peak performance. They also allow you to customize your outdoor kitchen with designer finish knobs and handles to meet the growing demand for designer outdoor kitchens.
Marinating the Flank Steak
Here is how my small plates came together. I decided on a carne asada style taco. I started by making a marinade for two-pound piece of flank steak. It consisted of the juice from two tangerines, zest and juice of a lime, 1/2 cup olive oil, 1/4 cup soy sauce, a few shakes of Worcestershire sauce, five smashed garlic cloves, teaspoon of cumin, tablespoon of kosher salt, and a teaspoon of freshly ground black pepper. The flank steak marinated in the refrigerator for four hours. While the steak marinaded, I prepared a guacamole to be used in my taco and as part of my shrimp appetizer. Next, I sliced red, yellow, and orange peppers to pair with sliced white and red onion. The shrimp were cleaned and lightly coated with oil and then seasoned with homemade rub consisting of Kosher salt, smoked paprika, cumin, chili powder, garlic powder, and Mexican oregano. I decided to skew the shrimp just to make it easier to flip when cooking.
Photo Credit: Steve Nestor
I removed the steak from the marinade and patted it dry with paper towel. Drying the outside of the steak helps promote a seared exterior when it hits the hot griddle. I heated the Wildfire griddle to medium high heat. I knew the griddle was ready go when I put a drop of water on the griddle and it evaporated immediately. The temperature of the griddle will impact the results. If the temperature is too low the steak will not sear properly, if the griddle is too hot the steak will burn before it is cooked through evenly.
Griddling Shrimp Bites and Steak
The skewered shrimp appetizer went on the griddle first. The shrimp quickly developed a nice crusty exterior just 1-2 minutes a side due to high heat of the griddle and the spice rub. The shrimp was then placed on a tortilla chip with a scoop of guacamole and then topped with a slice of jalapeno for a little heat.
Photo Credit: Steve Nestor
The steak was next and it sizzled on each side for five minutes. The large surface area of the griddle ensures the entire surface of the flank steak is seared evenly. I removed the steak when it reached 135 degrees on an instant read thermometer and I let it rest on a wire rack over a sheet pan. While the steak rested, I cooked the onions and peppers. Finally, I placed tortillas for the tacos on the griddle to warm and soak up the flavors left behind.
Photo Credit: Steve Nestor
Assembling the Tacos
To assemble the tacos, I spread a spoonful of guacamole in the griddled tortilla, added the rainbow of onions and peppers, and then topped with sliced flank steak. I enjoyed the seared and crusty texture the high heat of the griddle created. The steak remained juicy on the inside due to the quick sear on the griddle. The onions and peppers complimented the flavor of the steak and added color to the taco. The creaminess of the guacamole balanced the texture of the griddled shrimp and tortilla chip. The perfect pairing for this meal was a margarita.
Photo Credit: Steve Nestor
The Wildfire griddle made it easy to create my appetizer and tacos for Cinco de Mayo. Feel free to swamp out the steak in the taco with shrimp or chicken.
Check out Wildfire griddles to chef up delicious food for your next event or family get together.
Cinco de Mayo Griddle Tacos: Frequently Asked Questions
What makes these tacos a good Back to Basics griddle recipe?
This recipe shows how a hot griddle can handle a full meal in stages: shrimp bites, marinated steak, peppers, onions, and tortillas. It is a useful way to practice heat control, searing, and timing on a flat cooking surface.
What is the best steak for griddle tacos?
Flank steak is a great choice for griddle tacos because it cooks quickly, takes well to marinade, and slices nicely across the grain. Skirt steak or flat iron steak would also work well.
How hot should the griddle be for steak tacos?
Heat the griddle to medium-high. The surface should be hot enough to sear the steak quickly without burning the outside before the inside cooks through. A drop of water should evaporate almost immediately when the griddle is ready.
Can I make these griddle tacos with chicken or shrimp instead of steak?
Yes. Chicken, shrimp, or even a mix of vegetables can be used instead of steak. Shrimp cooks especially fast on a hot griddle, usually in just 1 to 2 minutes per side.
Why pat the steak dry before putting it on the griddle?
Patting the steak dry helps the surface sear instead of steam. That gives the meat a better crust and deeper flavor when it hits the hot griddle.