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  • Servings: 6 tacos

Artichoke Steak Tacos

These Artichoke Steak Tacos combine juicy NY strip steak with a zesty topping of Cara Mia artichokes, sun-dried tomatoes, and pinto beans—all wrapped in warm tortillas for a fresh, flavorful twist on classic tacos.

Recipe Tip:

Let the steak rest before slicing to keep it juicy and tender in every taco.

Ingredients:

  • Artichoke Topping:
  • 1.5 cup Pinto Beans (cooked)
  • ½ cup Artichoke (Cara Mia)
  • ½ cup Sundried Tomatoes (Cara Mia)
  • ½ cup Red Onion (minced)
  • ¼ cup Cilantro
  • ½ cup Cotjia Cheese (shredded)
  • Tacos:
  • 2 NY Strip Steaks
  • Tortillas
  • Salsa Roja

Step by Step:

Step 1:

In a medium size bowl start by adding pinto beans (these beans can be homemade or from a can) Rough chop the artichokes and add them to the bowl alongside the rest of the ingredients. Mix well, add salt to taste and set aside.

Step 2:

Season the steaks with your favorite seasoning. I used Garlic Salt. Grill the steaks to your desired temp. I grilled mine to a medium well, an internal temp of 135F. Let your streaks rest before slicing into them. While the steaks are resting char 6 tortillas straight on the open flames of your stove. A griddle or pan works for warming the tortillas as well.

Step 3:

Assemble the tacos by lying flat one tortilla at a time. Start with a couple strips of steak, then the artichoke mix and finally top off with your favorite salsa roja or any chile sauce. Enjoy!

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