Blue cheese pairs nicely with grilled steak and a fresh tomato salad in these heavenly tacos.
Recipe tags: beef base, moderate difficulty, lunch, beef, grilling
Ingredients
| Quantity | Ingredient |
|---|---|
| ¼ cup | olive oil, divided |
| 1 tbsp | Better Than Bouillon® Roasted Beef Base |
| 4 tsp | steak spice |
| 2 | strip loin steaks (each about 8 oz and 1 inch thick) |
| 2 cups | chopped tomatoes |
| ½ cup | thinly sliced red onions |
| 2 tbsp | finely chopped fresh parsley |
| 12 | corn tortillas (5 inches), warmed according to package directions |
| 2 cups | arugula |
| ½ cup | crumbled blue cheese |
Directions
In small bowl, whisk together 2 Tbsp oil, Roasted Beef Base and steak spice. Pour half the marinade into large bowl. Add steaks and turn to coat. Let marinate for 30 minutes at room temperature.
Preheat grill to medium-high heat; grease grates well.
Grill steaks, turning once, for 6 to 8 minutes for medium-rare, or to preferred doneness. Let rest for 5 to 10 minutes.
Meanwhile, in medium bowl, stir together tomatoes, onions, parsley, remaining steak marinade and remaining oil
Slice steak and serve in warm tortillas. Top with tomato salad and arugula. Sprinkle with blue cheese before serving.
Tips: Substitute blue cheese with crumbled feta or goat cheese if preferred.
Substitute arugula with mixed greens or baby spinach if desired.