Cooking with Curv: Stoner Steak Taco’s
One of the best recipes for when you need to go all out on Taco Tuesday. Our famous canna oil marinated steak tacos will be sure to satisfy you and your friends.
1 pound skirt steak, cut crosswise into 5–6-inch segments
1 medium jalapeño, thinly sliced
2 garlic cloves, finely chopped
1/4 cup coarsely chopped cilantro
1/4 cup fresh lime juice
1/4 cup canna oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3/4 tsp. ground cumin
For the tacos:
8 (8-inch) corn tortillas
Homemade or store-bought tomatillo salsa (for serving)
1/2 medium avocado, sliced
1/3 cup sour cream, thinned with a tablespoon of water or lime juice
Crumbled queso fresco (optional), cilantro leaves, thinly sliced red onion, and lime wedges (for serving)
Marinate and cook the steak:
Combine canna oil, jalapeño, garlic, cilantro, lime juice, salt, pepper, and cumin in a large re-sealable bag or bowl. Add steak and toss to coat; if using bowl, wrap with plastic. Marinate at least 30 minutes at room temperature or chill up to overnight in refrigerator, tossing occasionally. Let steak sit at room temperature 30 minutes before cooking if chilled. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade, scraping off any bits that cling to meat; discard marinade. Grill steak 2–3 minutes per side for medium rare. Let rest 10 minutes before thinly slicing against the grain.
Assemble the tacos: Warm tortillas in a microwave, oven, or over a gas flame. Divide steak among tortillas, then top with salsa, avocado, sour cream, queso fresco, if using, cilantro, and onion.
Tip: Steak can be marinated 1 day ahead; keep chilled.