Blackstone Steak Tacos with Crispy Cheese & Pistachio Salsa 🥩🌮 For the steak: 1 ½ lbs skirt steak 3 tbsp olive oil Salt + pepper + whatever spices you like! Pistachio Salsa: 2 fresh serrano peppers 2-3 cloves of garlic 1 3/4 cup shelled pistachios Juice of 1 lime 1 cup of water (slowly add to food processor) salt + pepper to taste Olive oil for frying Assembly: 8 small corn tortillas @mariaandricardos Grated Mexican blend cheese Avocado slices Cilantro leaves Red Onion Lime Rub steak with olive oil, salt, pepper, and your favorite seasonings. Let it rest at room temperature for 20–30 minutes before cooking. In a small skillet with a drizzle of oil, fry the serrano peppers and garlic until blistered and lightly golden. Transfer to a food processor and pulse until chopped. Roughly chop pistachios and add to the processor with the peppers and garlic. Slowly stream in water as you pulse until it reaches a salsa-like consistency. Stir in lime juice, salt, and pepper to taste. Set aside. Heat your Blackstone griddle to medium-high heat. Cook the steak for 3–4 minutes per side, depending on thickness and desired doneness. Sprinkle a small handful of grated Mexican blend cheese directly onto the Blackstone in a circle, the size of your tortilla. Once the cheese starts to melt and crisp (about 20–30 seconds), place a tortilla right on top and lightly press it down. After another 30 seconds, use a spatula to lift and flip the tortilla. Add sliced steak onto the crispy cheese side of each tortilla. Spoon over Pistachio Salsa. Top with avocado slices, red onion, cilantro, and a squeeze of lime and ENJOY!!!! #tacotuesday #easyrecipes #blackstonerecipes #blackstone
