Flank Steak Tacos

Mexican Street Corn Recipe with Southwest Select Seasoning

Grill up succulent flank steak marinated in a zesty blend of orange juice and Southwest Select. Perfectly grilled and sliced, this steak makes delicious tacos topped with fresh cilantro, jalapeños, and shredded cheese. Ideal for a flavorful and satisfying meal.

Ingredients:

• 1 pound flank steak, trimmed of excess fat

• 2 tablespoons extra virgin olive oil

• 1 medium orange, juiced (about 1/4 cup)

• 1 medium lime, juiced (about 2 tablespoons)

• 2-4 tablespoons Southwest Select Seasoning

Toppings:

• Chopped jalapeño

• Pico de gallo or salsa verde

• Freshly chopped cilantro

• Lime wedges

• Shredded cheese

Instructions:

1. Marinate the Steak: In a medium mixing bowl, combine olive oil, orange juice, lime juice, and Southwest Select Seasoning. Place the flank steak in a baking dish and pour the marinade over it. Cover tightly with plastic wrap and refrigerate for at least 1 hour, or up to 8 hours. Do not marinate for more than 8 hours to prevent the steak from becoming too tender.

2. Prepare for Grilling: Remove the steak from the refrigerator and let it stand at room temperature while you prepare the toppings and preheat the grill.

3. Preheat the Grill: Preheat an outdoor grill or indoor grill pan over medium-high heat. Brush the grill grates with oil to prevent sticking.

4. Grill the Steak: Remove the steak from the marinade, shaking off any excess. Grill the steak for about 3-4 minutes per side, flipping once, until medium-rare (135°F internal temperature). Adjust grilling time as needed for your desired doneness.

5. Rest and Slice the Steak: Transfer the steak to a cutting board and cover loosely with foil. Let it rest for 5 minutes to allow the juices to redistribute. Slice the steak thinly, against the grain, into 1/4-inch strips.

6. Warm the Tortillas: Heat tortillas in a dry skillet over medium-high heat or on the grill for about 30 seconds per side, until warmed through.

7. Assemble the Tacos: Fill the tortillas with slices of beef, and top with shredded cheese and your choice of toppings such as chopped jalapeño, pico de gallo or salsa verde, and freshly chopped cilantro. Serve with lime wedges on the side.

Suggested Sides/Wine & Drink Parings:

1. Mexican Street Corn: Grilled corn on the cob coated with a creamy mixture of mayonnaise, lime juice, chili powder, and cheese, offering a tangy and spicy complement to the tacos.

2. Black Bean Salad: A refreshing mix of black beans, corn, red bell peppers, onions, and cilantro tossed in a lime vinaigrette. It’s a flavorful, protein-rich side that balances well with the savory steak.

3. Guacamole and Chips: Creamy guacamole made with ripe avocados, lime juice, tomatoes, and cilantro, served with crispy tortilla chips. It adds a creamy, zesty touch that complements the tacos.

4. Classic Margarita: A refreshing and tangy cocktail made with tequila, lime juice, triple sec, and a touch of agave syrup. Served on the rocks with a salted rim, it's the perfect drink to complement the smoky and creamy flavors.

5. Mexican Lager: A crisp and light Mexican lager, such as Corona, Pacifico, or Modelo. The refreshing and slightly citrusy notes of these beers balance the rich and savory flavors, making them an ideal pairing for a casual and flavorful meal.

Tips:

• Don’t Over-Marinate: Marinate the steak for no more than 8 hours to avoid it becoming too soft or mushy.

• Let the Steak Rest: After grilling, let the steak rest under foil for 5 minutes before slicing to allow the juices to redistribute and keep the meat tender and juicy.

• Slice Against the Grain: For the best texture, slice the steak against the grain into thin strips. This makes the meat more tender and easier to chew.

• Preheat Your Grill: Ensure your grill or grill pan is properly preheated before adding the steak to achieve a good sear and proper grilling.