RECIPE: Next Level Steak Tacos

 Next Level Tacos

1 – 2 lb Flank Steak
6 in. Flour Tortillas (10 - 12)
Cotija Cheese (shredded)


Steak Sauce

1 Jalapeno (deseeded) (minced)

2 oz Torn Parsley

½ bunch cilantro (chopped)

2 oz Torn Cilantro

2 Garlic cloves

2 oz Olive Oil

Juice of 2 limes

1 oz Red Wine Vinegar

4 oz Olive oil

1/8 TSP Chipotle Powder

2 Tbsp Red Wine Vinegar

1/8 TSP Worcestershire Sauce

2 Tbsp Worcestershire Sauce

1 Small Clove Garlic

2 oz Beef Stock

½ Tsp Cumin

2 oz Red Wine


1 Tbsp Brown Sugar


1 Tbsp Cumin


Salt & Pepper




Pico De Gallo

¼ Red Onion (minced)

2 Large Vine-Ripe Tomatoes (Chopped)

½ Small Tomato (minced)

½ of a Red Onion (Chopped)

½ Jalapeno (de-seeded and minced)

1 Jalapeno (de-seeded and chopped)

1 Clove Garlic (pasted)

Juice of 1 Lime

Juice from ½ Lime

½ Cup of Fresh Cilantro

Pinch of Cumin

Pinch of Cumin

Pinch of Chili Powder

Pinch of Chili Powder

3 Tbsp Fresh Cilantro (chopped)

Pinch of Granulated Garlic

2 Ripe Avocados

Salt & Pepper

Salt & Pepper


  Next Level Tacos 2

Marinade - Blend all ingredients and place in ziplock bag with steak. Marinate for 4 – 8 hours.

Steak Sauce – Blend all ingredients in food processor and pulse repeatedly until smooth.

Steak – Grill flank steak 4-5 min on each side until internal temp reads 140 degrees for medium rare. Let rest for 5 min. Slice very thin at a 45-degree angle.

Guacamole – Avocados, scoop out flesh into a mixing bowl with other ingredients. Mash until smooth 

Pico De Gallo – Combine all ingredients

Taco Assembly – Briefly heat flour tortilla on grill. Place a layer of guacamole in center of tortilla. Then add a few slices of flank steak on top and cover with a spoonful of steak sauce. Add pico de gallo, and finish with cotija cheese. Enjoy!!