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16 | pr e c i s i o n g r i d d l e a p p e t i z e r s | 17
APPETIZERS
steak at 400°F (200°C) with the cover on for
4 minutes on each side. The internal temperature
should be 135°F (57.22°C). Serve cooked skirt steak
and cabbage mixture on warm tortillas.
VARIATION: LIME-MARINATED FLANK STEAK
TACOS WITH MEXICAN STREET CORN SALAD
Make as directed, omitting cumin, chili powder,
coriander, paprika, cheese, sour cream, arugula,
tomato, and hot sauce. Substitute flank steak for
ground beef and corn tortillas for flour tortillas.
Marinate steak with ½ cup (118 milliliters) lime
juice, ½ cup (118 milliliters) vegetable oil,
1 teaspoon (1 gram) lime zest, 1 teaspoon
(3.33 grams) minced garlic, ½ teaspoon
(1.5 grams) kosher salt, and ¼ teaspoon coarse
ground pepper for one hour. Melt 2 tablespoons
(28 grams) unsalted butter on the griddle. Arrange
8 ears of corn on the griddle. Cook with the cover
on for 15 minutes, using tongs to rotate corn every
3 minutes. Once corn is cooked, allow to cool for a
few minutes on a tray. Trim kernels and transfer into
a large bowl. Discard cobs. In a medium bowl, whisk
together 1 cup (224 grams) mayonnaise, ½ cup
(46 grams) crumbled Cotija cheese, ½ teaspoon
chipotle chili pepper, ½ teaspoon minced
jalapeño, and ¼ teaspoon cayenne pepper. Stir in
corn and store in the refrigerator until ready to use.
Place flank steak and remaining marinade on the
griddle. Cook at 400°F (200°C) with the cover on until
an instant read thermometer reads 135°F (57.22°C),
about 5 minutes on each side. Serve flank steak and
corn mixture on warm tortillas.
PRO TIP
Use a 3-inch round cutter to cut each tortilla into a
smaller circle for mini appetizers.
1. Heat the griddle to 400°F (200°C).
2. In a small bowl, whisk together cumin, chili powder,
coriander, salt, jalapeño, and paprika.
3. In a large bowl, combine ground beef, onion, garlic,
and seasoning blend; stir together.
4. Transfer seasoned beef to griddle. Using a wooden
spoon, break up beef until crumbly. Cook until beef
is completely browned. Using a slotted spoon,
remove beef from griddle and transfer to a clean
heatproof bowl.
5. Use a rubber spatula to remove grease from the
surface of the griddle.
6. Arrange tortillas on the griddle, about 3 at a time.
Cook for 2 minutes; flip tortillas and sprinkle with
2 tablespoons cheese. Cook until cheese has
melted, about 3 minutes more.
7. In a medium bowl, whisk together sour cream and
chopped cilantro.
8. Assemble tacos by layering beef, additional cheese,
arugula, tomato, and sour cream mixture onto
AMERICAN-STYLE BEEF TACOS
Makes 12 tacos
These small tacos make a perfect starter for a casual get-together. Assemble them prior to
your guests’ arrival, or allow guests to create their own with the various toppings.
1 tablespoon (9 grams) ground cumin
2 teaspoons (6 grams) ground chili powder
1 teaspoon (3 grams) ground coriander
1 teaspoon (3 grams) kosher salt
1 teaspoon (9 grams) minced jalapeño
1 teaspoon (3 grams) paprika
2 pounds (908 grams) lean ground beef
1 cup (150 grams) finely chopped sweet onion
2 teaspoons (6 grams) minced garlic
12 flour tortillas
2 cups (200 grams) shredded Mexican cheese
blend
1 cup (240 grams) sour cream
1 tablespoon (2 grams) chopped cilantro
2 cups (40 grams) arugula
1 cup (200 grams) finely diced beefsteak tomato
Hot sauce, if desired
warmed tortilla. Add a dash of your favorite hot
sauce, if desired.
VARIATION: SOUTHEAST ASIAN TACOS WITH
GINGER-LEMONGRASS SLAW
Make as directed, omitting cumin, chili powder,
coriander, jalapeño, paprika, cheese, sour cream,
arugula, tomato, and hot sauce. Substitute skirt
steak for ground beef. Marinate steak in 1¼ cups
(296 milliliters) coconut milk, 1 tablespoon (10 grams)
minced fresh garlic, 2 teaspoons (1 gram) fresh
grated ginger, and 2 teaspoons (14 grams)
lemongrass paste for one hour. In a small bowl,
whisk together ½ cup (118 milliliters) unsweetened
coconut milk, 1 teaspoon (7 grams) lemongrass
paste, ½ teaspoon grated fresh ginger, ½ teaspoon
(1.5 grams) kosher salt, and ½ teaspoon (1.6 grams)
minced fresh garlic. Transfer to a large bowl and stir
in 2 cups (172 grams) shredded green cabbage.
Store in the refrigerator until ready to serve. Cook
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