Cooking at Camp Griddlemore just got turned up a notch with Jeremy and New Jersey’s own Casey Webb sizzling up Inferno Steak Tacos on the Blackstone. From fresh-sliced veggies to tender ribeye and fiery crema, every layer packed bold flavor and crunch. Nothing beats good food, great company, and cooking under the open sky.
Ingredients
One Red Pepper
One Green Pepper
One Orange Pepper
One Red Onion
Four Grape or Plum Tomatoes
Cilantro
Shredded Cabbage
4 Limes
Blackstone SPG
Sour Cream
Hot Sauce
Thinly Sliced Ribeye Steak
Corn and Wheat Combo Tortillas
Shredded cheese of your choice
Directions
1. Start by chopping all the vegetables, including the red, green, and orange peppers, the red onion, and the tomatoes. Prepare the cabbage slaw by combining the shredded cabbage with the diced tomatoes, chopped cilantro, fresh-squeezed lime juice from one or two limes, and a sprinkle of Blackstone SPG. Mix well and set it aside.
2. Oil the griddle and bring it to medium heat. Add the chopped veggies and let them cook until they’re about halfway done. At that point, place the thinly sliced ribeye steak directly on top of the steaming vegetables. Season the steak with more Blackstone SPG and stir everything together, cooking until the meat reaches your preferred level of doneness.
3. Slice the remaining limes in half and place them cut-side down on the griddle to get a nice sear. Then sprinkle shredded cheese over the hot steak and veggie mixture and allow it to melt slightly.
4. While everything finishes on the griddle, prepare the crema by mixing sour cream with a few dashes of hot sauce, a squeeze of lime juice, and a bit of Blackstone SPG. Stir until smooth and creamy.
5. To assemble the tacos, warm the tortillas then layer in the steak and veggie mix. Top with a scoop of the fresh cabbage slaw and a generous drizzle of the crema. Finish with a squeeze of grilled lime if desired.
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