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Taco Tuesday Blackened Steak Tacos
Taco Tuesday Blackened Steak Tacos

 

Taco Tuesday Blackened Steak Tacos because we love tacos just about any way they are made. I have been craving tacos and had some beautiful sirloins from “Texas Steak Warehouse”. The beginning of a love story.

I wanted these to be special. So, I made a Smokey Creamy Jalapeno Sauce. It is a light green sauce that you see on almost every food truck or taco stand just for these tacos. Then, I rubbed my steak with a blackening seasoning and even more black pepper. Grilled some sweet onions and the rest is delicious history.

Link for : Smokey Creamy Jalapeno Sauce

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Taco Tuesday Blackened Steak Tacos
A Smokin’ on your Gasser Recipe

Prep Time: 5 minutes
Cook Time: 7 minutes preside @ 500* (260c)
Grill: Gas
Pellets: Green Mountain’s Texas Blend BBQ Pellets

Ingredients: Taco Tuesday Blackened Steak Tacos

Taco Tuesday Blackened Steak Tacos
A Smoken on your Gasser Recipe
 

What You Need for Smokin on Your Gasser: 

First you need a grill that’s burners go front to back.

You need to be able to control the burners, by shutting off some of the burners while at the same time be able to control the temperature on other burners. I always light the left burner and turn off the rest. But it doesn’t matter if you use the left or right burner. You need at least 3 burners with 4 being even better.

You need some kind of oven thermometer so you can see the temperature of the meat at/on your grill grate. Your hood thermometer won’t help, you don’t care the temp is up there, but you need to know what it is where the meat is.

I use a Maverick ET-732 that has 2 probes, one for the meat and one for the grill level.

Then you need a “Smoke Box” and the “Wedgie” is a good one. The cool thing about using the “Wedgie” is that https://bbqpelletsonline.com/ sells 1, 3 and 10 pound bags of pellets so you don’t have to buy a big bag that will last a year and makes it easy to mix and match pellets for the smoke flavor you want. They have over 21 different pellets! 

Taco Tuesday Blackened Steak Tacos
A Smoken on your Gasser Recipe
 

Cooking Directions: Taco Tuesday Blackened Steak Tacos

Season your steak to taste, I seasoned my onion slabs the same way and put a pat of butter on them.

Preheat your Grill Grates to about 500* (260c) for a hot sear. Light your wedgie now for that “Kiss of Smoke”.

Place the steaks and onions on at the same time. Flip the steaks and onions around 7 minutes. I gave them a quarter turn around 3 minutes for those nice “Flavor Bars”. After you flip the steak and onions place a pat of butter on them. The butter is just magic on the grill and is a natural tenderizer (not that you need a tenderizer here).

Use “Time” as a guideline as every piece of meat is different and cooking times will vary a bit. I go by temperature. You are looking for 125* (52c) for a rare steak.

Let the steak rest to reabsorb its juices before slicing. Then slice across the grain into thin slices, slice the onions and you are ready to build your tacos.

I topped them with Queso sauce with Hatch Chilies from Texas Lone Star Tamales. They have a very good Queso sauce. Then my new “Smokey Creamy Jalapeno Sauce”.

When the meat reaches an internal temperature around 125* (52c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 125 (52c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Taco Tuesday Blackened Steak Tacos
A Smoken on your Gasser Recipe

Taco Tuesday Blackened Steak Tacos
Season Your Steak


Note:
I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Taco Tuesday Blackened Steak Tacos
A Smoken on your Gasser Recipe
 

Taco Tuesday Blackened Steak Tacos
Onions Ready for the Grill

 

Taco Tuesday Blackened Steak Tacos
That “Kiss of Smoke

 

Taco Tuesday Blackened Steak Tacos
Flip and Add Butter

Taco Tuesday Blackened Steak Tacos
A Smoken on your Gasser Recipe
 

Taco Tuesday Blackened Steak Tacos
Time to Bring It In

 

Taco Tuesday Blackened Steak Tacos
Ready to Slice

 

Taco Tuesday Blackened Steak Tacos
Time to Build My Tacos

Taco Tuesday Blackened Steak Tacos
A Smoken on your Gasser Recipe

Taco Tuesday Blackened Steak Tacos
Just Getting Started

 

Taco Tuesday Blackened Steak Tacos
Ready for the Queso Cheese and Onions

 

Taco Tuesday Blackened Steak Tacos
Let’s Eat!!!

Taco Tuesday Blackened Steak Tacos
A Smoken on your Gasser Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What you Love,
Ken & Patti

Check Out Our Cookbooks
They are “How To BBQ Picture Books

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Our Thanks To:

Country Bob’s All Purpose Sauce www.countrybobs.com
Maverick Industries, Inc. 1-800-526-0954 help@maverickhousewares.com http://www.maverickhousewares.com/ 
Green Mountain Grills LLC 1 800 603 3398 Email: info@greenmountaingrills.com http://greenmountaingrills.com/contact/
Grill Grates http://www.grillgrate.com/
Gourmet Foods USA
The Texas Steak Warehouse 888 825-4162
Texas Lone Star Tamales 888 825-4113
Dry Ice Packs 888 825-4112

Briggs True Texas Sauces & Seasoning https://briggstrue.com/
Bull Rack System EarthWorks Supply 503-678-7744 http://www.earthworkssupply.com/
Don Godke’s Downdraft http://dongodkesdowndraft.com/
Butcher BBQ http://www.butcherbbq.com/
Maverick ProTemp Instant Read Thermometer (Our Store)
Wood Fired Pizza Oven https://woodpelletpizzaoven.com/

Chef of the Future  https://www.chef-ofthefuture.com/ 973 780 5895 info@chef-ofthefuture.com
Meat Rake (360)-524-2087 Email: meatrakes@hotmail.com http://meatrake.com/
Grandville’s Gourmet BBQ Sauces Steve 360 943 2861 www.grandvillesbbqsauces.com
The Smoking Wedgie Our Store: http://datenightdoins.com/store/Smokin-Wedgie-and-Sample-Packs-
Duck Fat Our Store: http://datenightdoins.com/store/Gourmet-Duck-Fat-Spray-Can-7-Ounce-Free-Shipping-

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