Recipes by Marcus Samuelsson

beef tacos 500

Tacos are the perfect food to serve to a crowd on game day. They’re tasty, easy to make and everyone can customize to their liking. We love this recipe because you can do a lot of the prep work in advance. Then just throw the meat on the grill at half-time. Plus Marcus Samuelsson is one of our food heroes.

Let’s start with the cocktail.

This Savoy cocktail is bright, light and refreshing, plus its super simple to make. Muddling is such a great, easy way to release flavors in your cocktail ingredients. There’s no need to invest in a muddler. You can use the handle end of a wooden sauce spoon or whisk.

The Savoy

2 oz. SKYY Vodka
3 Red Grapes
3 Bunches of White Grapes
1 oz. Lemon Juice
½ oz. Agave Syrup

In a rocks glass, muddle two red grapes and two white grapes.Shake vodka, lemon juice and agave together with ice and strain over muddled grapes.Garnish with a skewer of 4-5 grapes.

Now on to the yummy beef tacos.

Grilled Beef Tacos

One of Marcus’s favorite cities to eat in is Los Angeles. The street food scene there is absolutely amazing, especially when it comes to taco trucks. The flavors are so bold and fresh. He usually gets three at a time and enjoy at the closest seat I can find, they’re too good to wait.

Ingredients:
4 flat iron steaks, about 2 pounds
16 corn tortillas, 6 to 7 inches in diameter

Marinade

1 cup prepared tomatillo salsa
½ cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons garlic
½ teaspoon salt
½ teaspoon pepper

Avocado Salsa

1 ½ cups prepared tomatillo salsa
1 large avocado
⅔ cup chopped fresh cilantro
1 small white onion
1 tablespoon fresh lime juice
1 garlic clove
½ teaspoon salt

Toppings

1 medium white onion, minced
1 bunch fresh cilantro
2 limes, cut into wedge

To prepare:

1. Chop the cilantro and set aside. Mince the garlic clove and set aside.In a medium bowl, combine the marinade ingredients, then place the 4 steaks in the bowl, and turn them to coat with marinade. Cover the bowl with plastic wrap and marinate in the refrigerator for at least15 minutes, and up to 2 hours.

2. While the steaks marinate, prepare the avocado-tomatillo salsa. Cut the avocado in half, peel and pit it, then dice it and set aside in a medium bowl. Chop the cilantro and add it to the bowl. Mince the onion and add that to the bowl also. Add the remaining avocado-tomatillo salsa ingredients—the lime juice and salt to the bowl, combine and set aside.

To cook:

3. Preheat a grill to medium-hot. Remove the steaks from the bowl and discard the marinade. Place the steaks on the grill rack and cover them with aluminum foil. Grill, turning once—and replacing the foil once you flip them—for 10 to 14 minutes for medium rare to medium doneness. Remove the meat to a serving platter and allow to rest.

4. Place the tortillas on the grill leave them there until they are warm and slightly charred. Remove the tortillas and wrap them in aluminum foil so they stay warm.

To serve:

5. Carve the steaks into slices. Set the avocado-tomatillo salsa in a separate bowl. Let each diner mound some steak in a tortilla, then top the tacos with the salsa, and onions, cilantro and lime wedges, as desired.

Recipes and photo provided by Campari America (www.campariamerica.com) and Marcus Samuelsson. Please enjoy responsibly.