Grilled Steak Tacos

Name: Grilled Steak Tacos
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Ingredients: 1 lb Flank Steak; ¼ cup Lime Juice; ¼ cup Olive Oil; ½ Jalapeño, seeded and chopped; ¼ cup Cilantro, chopped; 1 tbsp Red Onion, chopped; 2 Garlic Cloves, pressed; 2 tsp Sugar; ½ tsp Salt; ½ tsp Cumin; ¼ tsp Pepper; 1 cup Sour Cream, lite; ½ cup Mayonnaise; ¼ cup Lime juice; 2 Garlic Cloves, pressed; 1 ½ tsp Salt; 2 tbsp Olive Oil; 1 tbsp Honey; 6 cups Green Cabbage, thinly sliced; ¼ Cilantro, chopped; 12 Flour Tortillas, 4"; Guacamole, Cotija Cheese, Cilantro

My grilled steak tacos have such amazing flavor, and it’s due to the yummy marinade. In only three hours, the marinade transforms flank steak into a delicious, tender piece of meat, ready to be thinly sliced and enjoyed, paired with a cilantro-lime slaw. It’s the perfect taco for guests or a weekday meal because it really does come together fast. I recommend getting the steak into the marinade and into the fridge by 2 pm. Then take it out at 5 pm to let it come to room temperature, about 30 min, and then it only takes about 10 min to cook on the grill. Go ahead and pre-make the guacamole (or buy some) and the cabbage salad. That way all you have to do is grill the steak and assemble. Serve chips with the extra guac and you’re done. Enjoy!

Grilled Steak Tacos

Servings: 4

AuthorSunshine UrbaniakCategoryDinnerTotal Time3 hrs 10 mins

INGREDIENTS

Marinade

1 lb Flank Steak

¼ cup Lime Juice

¼ cup Olive Oil

½ Jalapeño, seeded and chopped

¼ cup Cilantro, chopped

1 tbsp Red Onion, chopped

2 Garlic Cloves, pressed

2 tsp Sugar

½ tsp Salt

½ tsp Cumin

¼ tsp Pepper

Cabbage Slaw

1 cup Sour Cream, lite

½ cup Mayonnaise

¼ cup Lime juice

2 Garlic Cloves, pressed

1 ½ tsp Salt

2 tbsp Olive Oil

1 tbsp Honey

6 cups Green Cabbage, thinly sliced

¼ Cilantro, chopped

Taco Assembly

12 Flour Tortillas, 4"

Guacamole, Cotija Cheese, Cilantro

DIRECTIONS

1

Marinate the steak. Combine all the marinade ingredients into a medium bowl and mix well. Place the steak into a plastic bag or a FoodSaver bag and extract as much air as possible. Seal and place it in the fridge for at least 3 hours, but no more than 6 hours. Flip every hour if possible.

2

Prepare the guacamole (if making it from scratch) and the cabbage slaw. Both can be stored in the fridge, however, remove them about 30 min. before firing up the grill to come up to room temp.

3

Heat your grill to medium-high heat. Cook the flank steak about 5 min. on each side, until medium-rare. Also, grill the tortillas just until slightly charred and puffy, then store them in tin foil to keep warm. Remove the steak, cover with foil, and let rest for 5 min. Going against the grain, slice the steak on a bias into thin strips. Assemble the tacos by spooning guacamole first, then cabbage slaw, two strips of steak, a bit more of cabbage, then sprinkle with cilantro and cojita cheese. Serving is 2-3 tacos per person.

Ingredients

Marinade

1 lb Flank Steak

¼ cup Lime Juice

¼ cup Olive Oil

½ Jalapeño, seeded and chopped

¼ cup Cilantro, chopped

1 tbsp Red Onion, chopped

2 Garlic Cloves, pressed

2 tsp Sugar

½ tsp Salt

½ tsp Cumin

¼ tsp Pepper

Cabbage Slaw

1 cup Sour Cream, lite

½ cup Mayonnaise

¼ cup Lime juice

2 Garlic Cloves, pressed

1 ½ tsp Salt

2 tbsp Olive Oil

1 tbsp Honey

6 cups Green Cabbage, thinly sliced

¼ Cilantro, chopped

Taco Assembly

12 Flour Tortillas, 4"

Guacamole, Cotija Cheese, Cilantro

Directions

1

Marinate the steak. Combine all the marinade ingredients into a medium bowl and mix well. Place the steak into a plastic bag or a FoodSaver bag and extract as much air as possible. Seal and place it in the fridge for at least 3 hours, but no more than 6 hours. Flip every hour if possible.

2

Prepare the guacamole (if making it from scratch) and the cabbage slaw. Both can be stored in the fridge, however, remove them about 30 min. before firing up the grill to come up to room temp.

3

Heat your grill to medium-high heat. Cook the flank steak about 5 min. on each side, until medium-rare. Also, grill the tortillas just until slightly charred and puffy, then store them in tin foil to keep warm. Remove the steak, cover with foil, and let rest for 5 min. Going against the grain, slice the steak on a bias into thin strips. Assemble the tacos by spooning guacamole first, then cabbage slaw, two strips of steak, a bit more of cabbage, then sprinkle with cilantro and cojita cheese. Serving is 2-3 tacos per person.