It’s so dang hot hot and things are super duper busy here at casa Cartier. When the sweltering heat kicks in, all ya really want to do is kick back with a cold one and eat something simple off the grill. That’s why summer is totally taco time! It’s an easy and delicious way to make a customizable meal for friends and family. This steak taco boasts loads of fresh flavors and gets a nice crunch from a bed of pea shoots instead of the more traditional lettuce. An ice cold beer (or whiskey) and a hand full of steak taco is a great way to beat the heat and keep the party going. If you’d like a richer, more savory spin try topping your taco with this chimichurri sauce recipe. It. Is. Awesome.

What are your favorite taco toppings?

mushrooms, shitake, beech, wild mushrooms, gourmet, recipe, grilling, food photography, Crystal Cartier

steak taco, mexican food, beef, dinner, healthy, recipe, food photography, crystal cartier

  • Corn tortillas, (grilled or warmed in dry pan)
  • steak, grilled and cut into strips
  • green onions, halved and grilled
  • fresh pea shoots (can also use sprouts)
  • 8 ounces shitake mushrooms, sliced
  • 1 “head” beech mushrooms, cut from base
  • 1 Tablespoon butter
  • sour cream or greek yogurt
  • sriracha or chimichurri (optional)


~ Heat grill to a medium heat.

~ Season steak with salt and pepper. Grill steak for 4-5 minutes each side for medium-rare (~1″ thick cut). Let sit for 10 minutes then cut into strips.


~Grill tortillas and onions.

~ Saute mushrooms in butter in a skillet over medium heat. Salt and pepper.

~ Layer pea sprouts, steak, onion, mushrooms, sour cream and choice of sauce onto each tortilla.


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