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Playing Sliced Steak Tacos with Bloody Maria Salsa


For the Steak
  • 2 pounds flank steak
  • 2 tablespoons Worcestershire sauce
  • Olive or canola oil, for drizzling
  • 2 teaspoons smoked paprika
  • 2 large cloves garlic, finely chopped
  • 1 teaspoon granulated onion
  • Coarse black pepper and kosher salt
For the Bloody Maria Salsa
  • 5 to 6 vine-ripe or plum tomatoes, seeded and diced
  • 2 to 3 ribs celery with leafy tops, finely chopped
  • 1/2 cup chopped red onion
  • 1/4 cup pimiento-filled green olives, chopped
  • 2 jalapeno peppers, seeded and chopped
  • 1 rounded tablespoon prepared horseradish
  • Juice of 1 lime
  • Salt and coarse black pepper, to taste
  • A small handful cilantro, chopped
  • 1 to 2 shots tequila
  • 12 to 16 corn tortillas
  • Chopped crisp lettuce


Serves: 4


For the steak, rub meat with Worcestershire sauce, coat lightly in oil and rub in the paprika, garlic, onion, salt and pepper. Wrap in plastic wrap and chill a few hours. Bring meat to room temperature and heat a griddle or grill pan to medium-high.

For the salsa, combine all ingredients together. Stir and adjust seasoning to taste.

Grill meat about 12 minutes, turning occasionally, for pink center. Rest meat 5 minutes then slice against grain.

Char the tortillas in hot skillet or over an open flame on a gas top stove.

Serve meat in tortillas with chopped lettuce and lots of salsa, rice and beans or grilled corn with lime, hot sauce and butter alongside.