RECIPE: Next Level Steak Tacos
1 – 2 lb Flank Steak
6 in. Flour Tortillas (10 - 12)
Cotija Cheese (shredded)
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Marinade |
Steak Sauce |
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1 Jalapeno (deseeded) (minced) |
2 oz Torn Parsley |
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½ bunch cilantro (chopped) |
2 oz Torn Cilantro |
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2 Garlic cloves |
2 oz Olive Oil |
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Juice of 2 limes |
1 oz Red Wine Vinegar |
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4 oz Olive oil |
1/8 TSP Chipotle Powder |
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2 Tbsp Red Wine Vinegar |
1/8 TSP Worcestershire Sauce |
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2 Tbsp Worcestershire Sauce |
1 Small Clove Garlic |
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2 oz Beef Stock |
½ Tsp Cumin |
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2 oz Red Wine |
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1 Tbsp Brown Sugar |
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1 Tbsp Cumin |
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Salt & Pepper |
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Guacamole |
Pico De Gallo |
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¼ Red Onion (minced) |
2 Large Vine-Ripe Tomatoes (Chopped) |
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½ Small Tomato (minced) |
½ of a Red Onion (Chopped) |
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½ Jalapeno (de-seeded and minced) |
1 Jalapeno (de-seeded and chopped) |
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1 Clove Garlic (pasted) |
Juice of 1 Lime |
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Juice from ½ Lime |
½ Cup of Fresh Cilantro |
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Pinch of Cumin |
Pinch of Cumin |
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Pinch of Chili Powder |
Pinch of Chili Powder |
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3 Tbsp Fresh Cilantro (chopped) |
Pinch of Granulated Garlic |
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2 Ripe Avocados |
Salt & Pepper |
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Salt & Pepper |
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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!!