Sizzlin’ Skirt Steak Tacos with Asparagus Corn Salsa and Creamy Chipotle Steak Sauce

I am participating in the first ever “Budweiser Sauces Ultimate Blogger Recipe Challenge – Freedom Reserve" and I am absolutely over the moon excited about my first entry! Budweiser sent me a load of their BBQ sauces, Wing Sauces, Steak Sauce and, my favorite, their Marinade Bags. These things are genius and I knew that was the first thing I was going to try out! You literally have to just throw your meat in the bag and let it sit until you're ready to cook. No mess, no cleanup, so so easy and I was very impressed with the flavor.

First up is my Sizzlin’ Skirt Steak Tacos with Asparagus Corn Salsa and Creamy Chipotle Steak Sauce. I put my skirt steak in the Budweiser Sizzlin’ Steakhouse Marinade Bag and let it sit in the fridge until I was ready to use it later that night. Then I made a summer salsa loaded with grilled asparagus, corn and some jalapeno for kick. I knew I wanted a sauce to drizzle over these tacos so I kicked up the Steak & Burger Sauce with some chipotle which totally made the perfect pair with the grilled steak and veggies. Add in the crumbled bacon and goat cheese and I truly think I have a winner!

Sizzlin’ Skirt Steak Tacos with Asparagus Corn Salsa and Creamy Chipotle Steak Sauce

1 ½ pounds skirt steak

1 (12 ounce) Budweiser Sizzlin’ Steakhouse Marinade Bag 

¼ cup Budweiser Steak & Burger Sauce 

½ cup mayonnaise

1 Tablespoon milk

2 teaspoons pureed chipotle in adobo

8 ounces asparagus spears

2 ears fresh corn

1 Tablespoon vegetable oil

1 jalapeno, diced

4 green onions, sliced

3 Tablespoons lime juice

2 teaspoons garlic salt

2 Tablespoons olive oil

12 warm flour tortillas

6 slices cooked chopped bacon

4 ounces crumbled goat cheese

Place the skirt steak into the Budweiser Sizzlin’ Steakhouse Marinade Bag and allow to marinate in the refrigerator for at least 3 hours and up to 8 hours long. Mine sat in the fridge for 7 hours and it was perfect!

When you are ready to cook, take the marinade bag out of the refrigerator so it can come up to room temperature and heat your grill to medium-high heat. 

To make the Creamy Chipotle Steak Sauce, whisk together the Budweiser Steak & Burger Sauce, mayonnaise, milk and pureed chipotle in a small mixing bowl. Place in the fridge to chill.

For the Asparagus Corn Salsa brush the asparagus spears and corn cobs with the vegetable oil and grill for about 5-8 minutes, or until the corn has nice char marks. Slice the asparagus into rings and remove the corn kernels from the cobs. Stir together the sliced asparagus, corn kernels, jalapeno, green onions, lime juice, garlic salt and olive oil in a small mixing bowl.

Raise the heat on the grill to high (mine was 550 degrees) and grill the steak for 3 minutes per side. Remove from the grill, cover with foil and allow the steak to rest for about 10 minutes before slicing. Once ready, cut the steak against the grain, in thin slices.

To assemble the tacos, spoon the Asparagus Corn Salsa into the warm tortillas. Top with slices of steak, chopped bacon and goat cheese. Drizzle with Creamy Chipotle Steak Sauce and serve immediately.

Makes 12 tacos.

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You can find Budweiser Sauces and Marinades at WalMart, HEB, Giant, Winn Dixie, BiLo, Brookshire and Publix