Steak Tacos On A Weber Traveler

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The Weber Traveler brings all the power and performance of your home Weber grill on the road with you. Step up your tailgate game by shelving the burgers and breaking out the tortillas, because this travel grill can handle it. Follow along with this recipe and get tips for your first cook.

Print Recipe for  Weber Traveler Steak Tacos

Yield: Serve 6 People   Prep time: < 10 Minutes   Cook time: 12-15 Minutes   Cook Temp: 500˚ Grill Temperature


  • 2 lbs             Beef, Flap Steak
  • 2 tbsp           Canola/Olive Oil Blend
  • 4-6 tbsp       Bayou Dust, 5280 Culinary  
  • 18-24            4” Tortillas, Corn Or Flour
  • As needed    Pico de gallo
  • As needed    Borracho beans
  • As needed    Cotija Cheese
  • As needed   Fresh Cilantro

Prep Directions:

  1. Wash All Vegetables
  2. Clean and sanitize all cutting boards and prep surfaces prior to use
  3. Read all manufacturer’s instructions before using grills, blenders and any cooking tools
  4. Clean Weber Grill Grates and ignite Weber, adjust temp to 500˚
  5. While grill is heating up – prep meat as follows

Cooking Directions:

  1. Remove from package and pat dry
  2. Trim fat and peel any silverskin
  3. Cut into 6 oz portions
  4. Place into a large mixing bowl
  5. Add Canola / Olive oil
    1. Do just enough to coat, so that you do not cause fair ups
  6. Add Bayou Dust and adjust to taste
  7. Mix well to combine and allow to sit at room temp for 10-15 minutes or while grill is heating up
  8. Open the grill and carefully add the portions of flap steak, watch for any signs of flare ups
  9. Close the lid and grill the first side for 6-7 Minutes
  10. Open the lid and using a long pair of tongs flip the flap steak over and grilled the second side for 6-7 minutes or until desired doneness is reached
  11. Carefully remove from the grill, place onto a sheet pan and bring into kitchen to rest
  12. Rest for 2-3 minutes
  13. Slice against the grain and serve on warm tortillas
  14. Serve with taco garnishes
    • Pico de Gallo, Borracho Beans, Cotija Cheese, Cilantro, or anything else you may choose

Chef’s Tips

  • Flap steak works great for tacos but you can use skirt steak or flank steak as well
  • Pay attention to which way the muscle fibers are going. You will want to cut against the grain for tenderness
  • Cutting steak into smaller pieces will allow it to cook faster and absorb more of the flavors and seasoning
  • If you want even more flavor, let your steaks marinate in the seasoning overnight

For more helpful tips and advice, visit a Neighborhood Ace or visit Ace Hardware’s Tips & Advice

Published on 4/12/2021.

Always follow manufacturer’s instructions before using any product.

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