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Flank Steak Tacos with Cilantro-Lime Marinade

Who needs a new taco recipe?

I have been wanting to mix up the “classic” taco recipe and I’m so happy I found this recipe on Eat, Live, Run. This blog is great if you’re looking for creative takes on classic foods. I made these for dinner last night, and Tim and I finished dinner 100% satisfied.

Side Note: If you could believe, they were out of fresh cilantro when I went to the grocery store, so I had to make it without the cilantro. Crazy, I know – but it was still DELICIOUS! Here’s what you’ll need:

Flank Steak Tacos with Cilantro-Lime Marinade

(Inspired from here)

  • 1 (2 lb) flank steak or skirt steak

  • 1/3 Cup olive oil

  • Juice of 1 lime

  • 1 Garlic Clove, smashed

  • A handful of fresh cilantro

  • 2 Tsp of honey

  • 1/2 Tsp of cumin

  • 1/2 Tsp of ancho chili pepper

  • 1/2 Tsp red pepper flakes

  • Kosher salt and fresh pepper, to taste

  • Lettuce

  • Cheese

  • Pico de Gallo

  • Corn taco tortillas

In a mini food processor,; place the cilantro, garlic and lime juice and pulse quickly until chopped. Toss the remaining ingredients in with the cilantro/garlic and pulse until combined. Marinate flank steak for 30 minutes to an hour.

It’s still cold and rainy here so we didn’t get the grill out. Instead, I chose to grill the steak on the George Forman Grill. Grill the flank steak 6-10 minutes per side on medium-high heat. I found that on my grill, on medium-high heat, 6 minutes per side is good for a medium-well done steak.

While the steak is grilling, cut up your lettuce and get our your cheese and prepare the tortillas. I browned my soft corn tortillas on the stove. Slice across the grain and at a slight angle; a sharp knife can be really helpful here!

To assemble tacos, get your warmed tortillas, layer with thinly sliced strips of the cilantro-lime steak, shredded ice berg lettuce, pico de gallo and top with shredded Monterey Jack cheese!

Enjoy every. last. bite.

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