Steak and Charred Vegetable Tacos

Followed ingredient list except added some serrano to the vegs (leftover from CL's cabbage & mango slaw).  Personal preference, flame-scorched the peppers, removed skin and then followed directions for the veg.  Served tacos with refried black beans,slaw & margaritas.  Very good supper for a cook-inside-summer-day..

I chose this recipe as a way to use up leftover roast beef, so I didn't use the marinade. The charred vegetable salsa, while incorporating familiar flavors, was a nice change from the usual taco toppings.

Too time consuming for what appears to be all very similar ingredients for a steak fajita. Making fajitas is significantly easier, and I get significantly better results. The marinade was good however. Otherwise, I won't be making this again. This was a dud for me.

I doubled the meat and still felt that this didn't quite make as much as I was expecting. Doubled the marinade. I think these would have gone over better if I'd used white corn tortillas--I used yellow and they fell apart. Overall this meal was too time-consuming for the end result.

We loved this! The salsa was delicious. I will use the leftovers just on a regular salad. We made some guacamole to go along with it. Overall, we really enjoyed it and will definitely add to our rotation!

One of our new favorites! I used 2 lbs of beef, tripled the rub (only doubled the chile powder). The flavor and spice blend tasted amazing. We did not care for the salsa and will not make it again. My 13yr old daughter said we should make this more often.

I enjoyed these, but they were quite a lot of work/quite time consuming for tacos! Most of the time was spent pan-charring the veggies, which I had to do in 2 rounds. As suggested, to have rarer steak, I kept it whole when marinating only sliced it after I pan grilled - definitely the way to go I think.