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Cooking With Breeo: Steak Tacos

This steak taco recipe is a complete flavor bomb. Warning: if you’re reading this while hungry, be prepared for these scrumptious tacos to be at the forefront of your mind until you give it a try. This recipe was cooked up by Scott Garber, host of the Cooking with Breeo® Series.

With the homemade pickled radishes, slaw, and steak cooked on the Breeo X Series fire pit, it’s the perfect balance of flavors and an all around fun recipe. This cook contains common ingredients making it the ideal dish to try within the boundaries of your comfort zone, while also showcasing your live-fire cooking mastery.

Breeo’s recipe section of the blog is loaded with dishes to prepare for your guests and meals to get the whole family cooking together. Keep an eye on the blog for future recipes that will enhance your evenings spent around the fire. Now let’s grill up some steak tacos!

Steak Tacos

What You’ll Need:

1 Flat Iron Steak

1 Jar of Crushed Tomatillos

1 Tbsp. Cumin

2 tsp Salt

2 tsp Black Pepper

 

Pickled Radishes

What You’ll Need:

1-2 Large bunches of Radishes

½ cup Boiling Water

½ cup Raw Apple Cider Vinegar

4 Tbsp. Sugar

1 Tbsp. Salt

 

Cabbage Slaw

What You’ll Need:

¼ Small Red Cabbage, finely shredded

1 Lime, juiced

2 Tbsp. Sesame Oil

 

Toppings

What You’ll Need:

4 Poblano or Jalapeño Peppers

8-10 Tortillas, preferably corn

2 Ripe Avocados, sliced

1 Lime, cut into wedges 

 

Sauce

What You’ll Need:

1 cup Whole Greek Yogurt

2 Garlic Cloves, finely chopped

1 tsp of Cumin

1 Small Bunch of Cilantro, finely chopped

1 tsp Salt

 

Preparation: Day Before

Rub the steak with cumin, salt, and pepper.

Place the seasoned steak in a gallon plastic bag.

Pour the can of crushed tomatillos into the bag, and allow the steak to marinate in the fridge overnight.

Slice the radishes thinly and place them in a glass canning jar. Add the sugar and salt on top.

Boil a 1/2 cup of water in a cast iron tea kettle over the fire.

Evenly pour the boiling water over the radishes until they are fully submerged. Let them sit for 5 minutes. 

Add the apple cider vinegar and set aside to fully cool. This may be done the day before - just seal the jar once cooled and keep it in the fridge until served.

 

Preparation: Day Of 

Start your fire before you begin mixing your ingredients to give your fire time to burn down to a bed of coals. 

In a bowl, combine the shredded cabbage, sesame oil, and lime juice. 

Add a pinch of sea salt and mix with your hands. 

Next, combine the yogurt, garlic, cilantro, cumin, and salt in a small bowl and set aside to await the finished campfire taco.

The fire should have died down by now and you should be ready to cook over hot coals. 

Grill the steak and char the peppers of your choice on the Outpost™ grill. The poblano pepper provides a milder flavor, but if you prefer a spicy kick, go for the jalapeños. 

Once the steak is cooked through, remove it from the grill and let it rest for a few minutes. 

While it rests, slice up the charred peppers into thin strips and place them in a small bowl. 

Gather the sauce, cabbage, and other toppings to prepare for your taco assembly. 

Finally, slice the meat and build your tacos!

Feel free to add ingredients and toppings of your choice to personalize the recipe and make it your own. 

Enjoy!