Perfect for taco night, these satisfying flank steak tacos pair nicely with Georgian Bay Tequila Smash™.
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes (+ 4 hours 10 minutes standing time)
Flank Steak Asada:
1/3 cup (75 mL) lime juice
2 tbsp (30 mL) soy sauce
2 tbsp (30 mL) olive oil
3 cloves garlic, minced
1 tbsp (15 mL) chili powder
1 tsp (5 mL) ground cumin
1 tsp (5 mL) dried oregano
1 tsp (5 mL) brown sugar
1/2 tsp (2 mL) each salt and pepper
1 1/2 lb (750 g) flank steak
1 cup (250 mL) diced tomatoes
1/4 cup (60 mL) diced onions
1/4 cup (60 mL) lime juice
2 tbsp (30 mL) finely chopped fresh cilantro
1/2 tsp (2 mL) salt
8 flour tortillas (6-inch/15 cm), warmed according to package directions
1 avocado, halved, pitted, peeled and sliced
Habanero hot sauce, for serving
Flank Steak Asada: Stir together lime juice, soy sauce, oil, garlic, chili powder, cumin, oregano, brown sugar, salt and pepper.
Place flank steak in resealable bag; pour marinade over top. Refrigerate for at least 4 hours or up to overnight.
Tacos: In bowl, stir together tomatoes, onions, lime juice, cilantro and salt; set aside.
Preheat grill to medium-high; grease grate well. Remove steak from marinade; discard marinade. Grill steak for 4 to 5 minutes per side or until well marked and internal temperature reaches 145°F (63°C) for medium or until cooked as desired. Let stand for 10 minutes; slice thinly against the grain.
Assemble sliced steak in tortillas with avocado, salsa and drizzle of hot sauce. Serve with Tequila Smash™.
• For a busy weeknight, serve with store-bought pico de gallo and guacamole.
• Substitute corn tortillas for flour tortillas if preferred.
• For even cooking, let steak stand at room temperature for 30 minutes before cooking.