Tacofino's steak tacos

Executive chef Jason Sussman shows us it's more than just good grilling.

You may think you make a mean steak taco because you can grill a steak, but if you haven't had the steak taco from Vancouver's Tacofino, you're missing out.

Executive chef Jason Sussman marinates flank steak overnight in a mixture of aromatics, lime juice and beer to flavour and help tenderize the meat. 

You can roast the red peppers in the oven but Sussman prefers to do them on the barbecue. With the green peppers, lightly coat them in oil and char on the barbecue. 


1 1-1/2 lb flank steak
1 jalapeƱo pepper
1/2 onion, diced
6 cloves garlic, minced
1 bunch cilantro, chopped
1/2 can Mexican been
2 tbsp brown sugar
1/4 cup oil
2 limes, juice only

Combine all ingredients in a large bowl or a resealable bag. Add flank steak and marinate overnight in the fridge.

Remove the steak from the marinade and let sit at room temperature on a rack for an hour or so. Fire up the grill, grill to medium and rest for 15 minutes.

Slice across the grain.  


4 red peppers, roasted
10 green peppers, charred
tortillas, as needed
2 onions
6 limes, cut in wedges, as needed

Skin and slice the pepper. Cut onions in half and then slice.

If you are using flour tortilla, grill on the barbecue. If using corn tortilla, heat with a little oil in a frying pan to warm them up.

Place meat on the tortilla. Add pepper and onion. Enjoy.



6 servings