This winter we discover the steak tacos at Big Fat Burrito in Holland, Mi. We have watched them cut their steaks from cap-on top round and grill them on a gas grill just behind the counter. In June, we always have to stop at the food booth of St. Andrew’s Catholic Cathedral at the Festival of the Arts in Grand Rapids where they prepare their Lonches De Bistec, Mexican Steak Sandwich. We have used these two places to make our own recipe. We can’t get the commercial cut of meat Big Fat Burrito uses so we purchased a top round roast to cut for our steaks. It took me a long time watching the men grill the steaks for St. Andrew’s before I was able to see that they sprinkle their steaks with garlic powder before grilling which the Fat Burrito doesn’t do.
Top round beef roast, cut into steaks, approximately 1/8 lb. per taco
Garlic powder or granulated garlic
Corn tortillas
Choice of toppings
Sprinkle the beef steaks with garlic powder. Grill on a gas or charcoal grill until the desired doneness. Cut steaks into cubes for easier eating. Prepare two corn tortillas for each taco by spraying tacos with Canola Cooking Spray (see corn tortillas in post Tortillas, Cheese, and A Steak Part I) and cooking on a flat grill or in a hot skillet until puffed and browned. Put steak cubes into two taco shells folded together. Top with desired toppings.
Top round roast.
Slice into steaks
Grill to desired doneness.
Cut into bite-sized pieces,
Put steak into two tacos cooked according to corn tortillas in Tortillas, Cheese and A Steak Part I. Below are choice of toppings.
American-style, cheese, tomatoes and lettuce.
Mexican-style, onions and cilantro.
Nice additions if desired.
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