This post is brought to you in collaboration with Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.
It’s finally that glorious time of year again when you can bask in the sunshine while firing up the grill. It’s easy to just buy a bunch of burger patties and hot dogs and call it a Memorial Day BBQ, but if you want to really impress your guests with delicious food and a variety of choices in a way that’s easy to prepare, then feast your eyes on this DIY mini steak sandwich and taco bar.
With flavorful, juicy grilled cuts of Top Sirloin and Ribeye Steak paired with a toppings bar and sides, you have an epic spread that will please every palate and be a great change from your standard cookout fare. By cutting a baguette into smaller servings and using small white corn tortillas, you also give guests the flexibility to create several different combinations of mini steak sandwiches and tacos to try without getting too full or wasting food.
The Steak
Just look at that steak – is your mouth watering yet? Beef is such a delicious-tasting, nutrient-rich and high-quality protein raised with care and dedication by farmers and ranchers, making it the perfect choice for your summer BBQ. To please a variety of palates, we picked out two popular steaks — a tasty, lean Top Sirloin and a well-marbled, flavorful boneless Ribeye Steak. You don’t need much for the steaks since they are already so delicious on their own, and the toppings bar will add additional flavor. Season steaks with salt prior to grilling.
It only took about 5 minutes per side to get our steaks to a nice medium rare. If you’re nervous about over or undercooking your beef, try using an instant read thermometer. You can insert it horizontally into the side of the thickest part of the steak. Aim for between 145°F for medium rare and 160°F for medium, and let the steaks rest on your cutting board for a few minutes before slicing to keep in all the juices.
While the steaks are on the grill, instruct your guests to start putting together their desired combinations of toppings onto their plate of sliced baguettes and tortillas. Once the steaks are done resting, you can slice them up and serve it right onto their plates. Nothing better than a mini steak sandwich or taco with the juicy, delicious beef hot off the grill! And since the steaks cook quickly, you can always reserve a few steaks for later and cook them on demand as more guests come or as you want to do another round of eating.
The Toppings
When you start with such a delicious high-quality protein, the culinary possibilities are endless! The steak goes great with a wide variety of ingredients, and the best part about putting together a toppings spread like this is that you can mix and match ingredients that work great for both steak sandwiches AND tacos. Grilled peppers and onions? Hello, mini cheesesteaks or fajita-style tacos. Try a combination of chipotle sauce, mushrooms, and fried garlic on both a sandwich or taco. And toppings like cheddar cheese sauce, BBQ sauce, or pickled jalapenos taste good on pretty much ANYTHING. You can also go for more traditional steak sandwich condiments like whole grain mustard and cornichons or a funky, crumbly blue cheese, and chopped raw onions and cilantro for an authentic taco.
Here’s a list of everything I included in our spread, along with some additional ideas you can pull together for your toppings bar:
- Sauces: hot sauce, BBQ sauce, chipotle sauce, salsa, ranch dressing, sour cream, whole grain mustard, mayonnaise
- Vegetables/fruits: grilled peppers, grilled onions, sauteed mushrooms, sliced avocado or guacamole, diced tomatoes, chopped raw onion, cilantro, arugula, shredded lettuce, limes, Mexican street corn (see “The Sides” below)
- Cheese: cheddar cheese sauce, crumbled feta, crumbled blue cheese
- Pickled things: pickled jalapenos, sliced dill pickles, pickled red onion, chopped cherry peppers, banana peppers, cornichons
- Crunchy things: fried garlic, crispy onions, potato chips or sticks, Parmesan crisps
The Sides
In addition to the toppings bar, it’s a good idea to have some salads and fruit to accent your spread. I decided to make a Mexican Street Corn salad that’s not only delicious on its own, but also works as a taco topping. The arugula, sliced avocado, and tomatoes that were available for the toppings bar also worked great as a salad wth some balsamic vinaigrette served on the side. We finished the spread with fresh watermelon and mangoes for the perfect taste of summer.
This steak sandwich & taco bar is a sure fire way to serve up a crowd-pleasing Memorial Day BBQ. For more recipes and summer grilling inspiration, visit www.BeefItsWhatsForDinner.com/nutrition.
If you make your own steak sandwich & taco bar, I’d love to see the final product. Tag your photos on Instagram with #indulgentrecipes and @indulgenteats so I can see them!
