“Sweet Heat” Grilled Flank Steak Tacos

Ciao, my fellow foodies! My name is Chef Amy Aberle-Rogan, and I am excited about this opportunity to explore, create, and share my recipes with you. My goal is to get your creative grilling juices flowing so that you start thinking “outside or beyond the Bull BBQ Box.”

I challenge you to revisit all of your “go-to” traditional BBQ recipes. Imagine how you could expand and recreate new, delicious dishes by using my recipes as a guide to help you navigate through your new grilling adventures. I would like to take you on a journey where we use our Bull BBQs  and Bull Pizza Ovens, pushing our ideas and creativity beyond all limits, finding new methods and techniques to execute deliciously grilled, fire-roasted meals on the BBQ.

My goal is for you to use my recipes as a guide. Feel free to adjust any of the ingredients to your preferences. Each week I will bring to you a new recipe, one that I may have cooked numerous times, or another that I am trying out for the first time with you as my audience. One thing you will hear me say over and over again is that I love the fact that I can cook an entire meal, down to the three berry crumble, all in my Bull Grill and/or Pizza oven. I am still amazed by the minimal mess and few dishes to clean up, which gives me more time to enjoy the meals around the table with my loved ones. I know you will love the fact that once dinner is ready, you will walk back into a kitchen that is already clean and ready for you to enjoy your meals.

To my fellow ladies out there who may be intimidated to use the grill or to cook with firewood, I am looking forward to breaking down those barriers and showing you that with the use of my recipes and plenty of practice, you too will become more comfortable grilling outside.

In my own backyard, I have converted the outdoor space into another functioning kitchen, giving myself more options to create new recipes and cooking from a different point of view. There is nothing better than a table full of my friends and family sitting outside on a warm, summer night. The pizza oven blazing in the background and Nina Simone softly playing in the distance make us feel as though we are sitting out in the Italian countryside, enjoying an amazing meal that we will all remember. I have never looked forward to the summer season more than I do this year, knowing that I will stroll through the farmer’s market for my fresh, seasonal veggies, to create fun, new recipes to share with you all.

Without further ado, my first recipe will teach you how to make delicious tacos on the Bull Angus BBQ Grill. For these tacos, I am using the Bull Sweet Heat Rub to preseason the meat. What is special about this recipe is that everything is cooked on the grill, even the warm tortillas with melted cheese! A good friend once said while enjoying my tacos, “I love the fact that the cheese is melted on the tortillas, and everything stays in place! There is nothing worse than taking a bite of a taco, and all the ingredients fall out!” You can interchange the Bull Non Stick Square Grill Pan or a cast iron grill skillet instead of cooking the meat directly on the grill for a different cooking method. Don’t forget, this recipe is simply a guide. Make sure to revisit this recipe down the road, and change up the ingredients to match the seasons and flavors your palate is craving!

Chef’s Note: If you do not use a Bull Stainless Veggie Grid, cut the veggies into large chunks so they do not fall through the grates. Once the veggies are done, chop them into smaller pieces on a cutting board, mixing the cooked onions and peppers together.