Written by: Roscoe |  Print this post and share it with your buddies!

Ingredients (Makes 4 tacos):

1/2 lb Cubed Steak
Corn tortillas
spinach (chopped)
Sun-dried tomatoes (chopped)
1/2 Cubanelle pepper (chopped)
Pepper jack cheese

Marinade:

Salt and pepper
Olive oil
Cholula Chili Lime
Soy sauce or Terryaki

Vinegrette:

Olive oil
Pickle juice (or rice wine vinegar)
Wasabi Lime Mustard (or any Asian style mustard)

Three Cultures In One

Talk about your culture meld. Yes, it’s popular today to put different kinds of food together, witness the Food Network shows like Eat Street, where one of the coolest taco trucks sells Korean BBQ tacos.

Limited Only By Imagination

And Roscoe has lots of imagination.

Cubed Steak? Really?

Look up some recipes on the internet and you get a lot of saucy, breaded type things for Cubed Steak. Nothing wrong with that, they’re probably all good (and at 2 or 3.99 a pound, you get a lot of meat for a couple bucks). But Roscoe thinks grilling, so how do you grill up a Cubed Steak? And then what do you do with it?

Put It On A Taco, Man!

So marinate that Cubed Steak in olive oil, Cholula Chili LIme, and some soy sauce or Terryaki, at least an hour, up to over night. Grill it real fast, remember, it’s thin, so just get some grill marks on each side and it’s done, pull it off, let it rest for a minute, and slice it or chop it.

For The Topping… More Asian

Roscoe used chopped spinach, sun-dried tomatoes, and chopped Cubanelle pepper with an Asian vinegrette: olive oil, pickle juice (or rice wine vinegar), and Wasabi lime mustard.

Tacos: You Know The Drill

You’ve seen lots of taco recipes on this site, but we’ll tell you again… sprinkle some olive oil on your tortillas, grill one side quickly, then flip it over. Put some pepper jack cheese on the grilled side, let it melt. Pull it off and assemble: meat, then vinegrette topping (hey, use whatever topping you like; cabbaage goes well with this, too).

This Is One of the Best

And pretty cheap, too. Hey…

You’re Cookin’ With Roscoe