Smokey Spice Flank Steak Tacos
Smokey Spice Flank Steak Tacos
Prep Time
10 minutes
Cook Time
20-30 minutes
Serves
Yield: 4-6 servings
DOWNLOAD RECIPE
Send PDF to email:
By entering your email, you will receive a PDF of this recipe in your inbox. Alternatively, you can download it directly to your device by clicking "Download."
Open here
Couldn't load pickup availability
Full Product Description
This bold and flavorful grilled steak is perfect for casual cookouts, taco nights, or anytime you want to impress with minimal effort. Marinated with citrusy olive oil and smoky spices, then served with fresh slaw and warm tortillas, it’s a vibrant, crowd-pleasing meal that’s as fun to assemble as it is to eat. Ideal for weekend gatherings or a festive family dinner.
Ingredients
-
Ingredients:
- 1 1/2 lbs flank steak
- 3 tbsp Pasolivo Tangerine Olive Oil
- 1/4-1/2 tsp Pasolivo Kosher Flake Sea Salt
- 2 tbsp Pasolivo Smokey Spice Blend Cabbage Slaw:
- 2 cups cabbage slaw
- 1/2 cup chopped cilantro
- 1/2 cup sliced green onion
- 2 tbsp Pasolivo Tangerine Olive Oil
- 1 tbsp Pasolivo Blackberry Balsamic Vinegar
- 1 tsp Pasolivo Smokey Spice Blend
- 1/4 tsp Pasolivo Kosher Flake Sea Salt
- Shredded Monterey jack cheese
- Corn tortillas- warmed before serving
- Lime wedges for serving
Preparation
- Pat steak dry with paper towels. Rub with Pasolivo Tangerine Olive Oil . Then rub with Pasolivo Smokey Spice Blend and Pasolivo Kosher Flake Sea Salt . Set on a plate and refrigerate for 2 hours. Grill steak over a medium-high heat for 10 minutes. Turn and cook until meat temperature registers 130 degrees for medium-rare. For a more well-done steak, continue cooking to a higher temperature. Let steak rest for 10 minutes. While steak rests, toss all slaw ingredients in a medium bowl. Slice steak thinly across the grain. Then squeeze lime over the top. Serve with warm tortillas, cabbage slaw, and Monterey jack cheese.
- Choosing a selection results in a full page refresh.
- Opens in a new window.