Grassfed Beef Barbacoa Tacos

  • Prep time 2Hr, 30Min
  • Cook time 30Min
  • Technique Grill
  • Meat Beef
  • Cut Tenderloin
  • Serves 2

Whether your cowpokes are Down Under or Out West, they’ll appreciate these soft tacos with grilled grassfed steak, garnished to order. Double the marinade and beef and plan for leftovers later in the week.


Portion size: 2 tacos

Alternate cuts: Any grassfed beef cut

All-purpose BBQ rub:

  • 1 cup paprika
  • 2 teaspoons chilli powder
  • 2 teaspoons cayenne
  • 1/2 cup black pepper
  • 2 teaspoons smoked paprika
  • 1/2 cup packed brown sugar
  • 1/4 cup dried oregano
  • 1/2 cup fine sea salt
  • 1/2 cup garlic powder
  • 1/4 cup granulated sugar


  • 1 orange, zested and juiced
  • 2 limes, zested and juiced
  • 2 teaspoons all-purpose BBQ rub or other meat rub
  • 1/2 tablespoon puréed canned chipotle in adobo
  • 1 teaspoon minced garlic
  • 1 teaspoon chopped fresh cilantro leaves
  • 700g trimmed Australian grassfed skirt steak
  • 8 corn tortillas
  • 400g black beans, drained and rinsed
  • 1 cup pico de gallo
  • 1/2 cup Cotija cheese, crumbled 


For the rub: In a large bowl, combine all the ingredients and break up any excess lumps. Store in an airtight container, in a cool, dry place, such as your cupboard.

For the tacos: In a large bowl, combine the citrus juices and zests, BBQ rub, chipotle, garlic and cilantro for a marinade. Coat the skirt steak in the marinade and refrigerate for 2 hours or overnight.

To cook: Preheat the grill over HIGH heat. Remove the skirt steak from the marinade, wiping off any excess. Grill the steak for 8 minutes, turning every 2 minutes, or until it reaches the desired doneness. Allow it to rest for 5 minutes, then slice the steak into thin strips.

To serve: Heat the tortillas over the grill to soften. Divide the skirt steak evenly among the tortillas. Top each tortilla with 3 tablespoons black beans, 2 tablespoons pico de gallo, and 1 tablespoon cotija cheese. Serve immediately.