Nevada Street Tacos on Arteflame Grill

Introduction

Turn your backyard into a Reno taco stand with this unbeatable street taco recipe made completely on the Arteflame grill. Using marinated skirt steak seared at over 1,000°F for steakhouse-quality flavor and grilled to perfection on the flat cooktop, these tacos are loaded with fresh salsa, onions, and cilantro—all done without pots, pans, or an oven.

Ingredients

• 2 lbs skirt steak
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 2 tbsp chopped fresh cilantro
• 1 tsp ground cumin
• 2 cloves garlic (minced)
• Salt and pepper to taste
• Corn tortillas (12 small)
• 1 cup finely chopped onions
• 1 cup chopped cilantro (for topping)
• 1 cup fresh salsa (your choice)
• 2 tbsp unsalted butter (for cooking)

Instructions

Step 1: Get the Arteflame Grill Ready

1. Place 3 paper napkins in the center of the grill bowl and saturate with vegetable oil.
2. Stack firewood over the napkins and light the paper to ignite the firewood.
3. Let the grill heat for 20 minutes. You’re ready to cook when the center grate hits over 1,000°F and the flat top griddle is nicely heated.

Step 2: Marinate the Steak

1. Combine soy sauce, lime juice, chopped cilantro, cumin, garlic, salt, and pepper in a bowl.
2. Place the skirt steak in a sealable bag or dish and pour the marinade over it.
3. Let it marinate for at least 30 minutes or up to 4 hours.

Step 3: Sear the Skirt Steak

1. Remove the steak from the marinade and pat dry.
2. Add a bit of butter to the center grill grate once it’s ripping hot.
3. Sear the steak on the center grill grate for 1-2 minutes per side to lock in juices.

Step 4: Reverse Sear on the Flat Griddle

1. Once the steak is seared, move it to the flat griddle cooktop.
2. Cook until the internal temperature is 15°F below your desired doneness (e.g. pull at 130°F for medium-rare).
3. Let rest off the grill for 10 minutes.

Step 5: Warm Tortillas and Prep Toppings

1. Place corn tortillas on the griddle and cook until soft and slightly charred, about 30 seconds per side.
2. Chop rested steak into small, taco-sized pieces.
3. Finely chop onions and more fresh cilantro if needed.

Step 6: Assemble the Tacos

1. Place steak pieces in warm tortillas.
2. Top with onions, cilantro, and fresh salsa.
3. Serve hot and enjoy immediately.

Tips

• Always sear your steak first on the center grate before moving it to the griddle to bring up the temperature gradually.
• Use butter on the griddle to enhance flavor across everything, from tortillas to the meat.
• The cooler outer edge of the griddle is perfect for warming tortillas without burning them.
• Remove meat at 15°F before your final temperature as it continues to cook while resting.
• Clean-up is a breeze with the Arteflame—no pots or pans to wash!

Variations

1. Spicy Chipotle Steak Tacos: Add 1 tbsp chipotle in adobo to the marinade for a smoky heat.
2. Citrus Marinated Tacos: Swap lime for a mix of orange and lemon juice to brighten the flavor.
3. Korean Fusion Tacos: Use soy sauce, sesame oil, sugar, and garlic as the marinade with kimchi as a topping.
4. Avocado Salsa Verde Tacos: Swap the red salsa for a homemade avocado salsa verde topping.
5. Mushroom & Steak Blend: Grill portobello mushrooms alongside the steak and chop together for an umami blast that reduces meat usage.

Best Pairings

• Grilled Mexican street corn (Elotes) on the flat top
• Charred jalapeños with lime and sea salt
• Ice-cold Mexican beer or a citrusy margarita
• Watermelon and feta salad grilled on the cooler zone

Conclusion

Nothing quite hits the spot like Nevada-style street tacos grilled over a real wood fire. The Arteflame grill ensures every ingredient shines—from the steak’s perfect crust to the warmed tortillas and juicy toppings. Once you try this, it’ll be your new go-to taco night recipe.