RECIPES

Grilled Steak and Cotija Salsa Tacos

Grilled Steak and Cotija Salsa Tacos
Active Time
30 Minutes
Servings
8
tacos

Ingredients

Fresh Pico de Gallo:

Grilled Steak:

Tacos:

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Cotija can be used in this recipe.

Instructions

Fresh Pico de Gallo:

  1. Combine the tomatoes, cucumber, cilantro, red onion, jalapenos and lime juice in a large bowl. Season with salt and pepper to taste. Cover and refrigerate until serving.

Grilled Steak:

  1. Grease grill grate. Heat grill to medium-high.
  2. Rub steak with seasoning blend. Let stand for 10 minutes. 
  3. Grill steak, covered, over medium-high heat for 4-5 minutes per side or until a thermometer inserted in steak reads 145°F. Transfer steak to a cutting board; tent with aluminum foil. Let stand for 10 minutes. Thinly slice steak against the grain.

Tacos:

  1. Stir 1 1/2 cups cotija into pico de gallo. Divide tortillas by twos, top each tortilla stack with steak, pico de gallo, cilantro if desired and remaining cotija. Serve with lime wedges.

Recipe Tips

  • Tame the spicy heat in the pico de gallo by removing seeds and membranes from the jalapeno peppers.
  • Store-bought prepared pico de gallo could be substituted.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Cotija cheese is known as the “parmesan of Mexican cooking.” This salty yet flavorful, crumbly cheese is commonly sprinkled over salads and warm savory dishes as both a seasoning and garnish.

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