Ultimate Tailgate Game Day Street Tacos

Allergens

Soy (potential cross contamination from guacamole or pico de gallo), Dairy (possible in store-bought ingredients)

Ingredients

• 1 lb beef flank steak
• 1/2 cup freshly squeezed lime juice
• 4 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 1/2 recipe Easy Guacamole (see below)
• 1/2 recipe Pico de Gallo (see below)
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving Easy Guacamole:
• 2 ripe avocados, pitted and chopped
• 1/4 cup finely chopped red onion
• 1/2 jalapeño, seeds removed and finely chopped (optional)
• 1 tablespoon freshly squeezed lime juice
• Salt to taste Pico de Gallo:
• 3 medium tomatoes, diced
• 1/2 cup finely chopped white onion
• 1 jalapeño, seeds removed and finely chopped (optional)
• 1 tablespoon freshly squeezed lime juice
• Salt to taste

Instructions

1. In a shallow dish, combine lime juice, half of the olive oil, garlic, cumin, salt, and pepper. Marinate the flank steak in this mixture for at least 30 minutes, or up to overnight.
2. Preheat your grill or cast iron skillet over medium high heat. Remove the steak from the marinade, shaking off excess liquid, and cook for about 5 minutes per side for medium rare, or until desired doneness is reached. Allow it to rest for a few minutes before thinly slicing against the grain.
3. While the meat rests, prepare the guacamole and pico de gallo by stirring together all ingredients in separate bowls. Set aside.
4. Warm the corn tortillas on the grill or in a dry skillet for about 15 seconds on each side.
5. Assemble tacos with sliced steak, guacamole, pico de gallo, and a sprinkle of cilantro leaves. Serve immediately with lime wedges on the side.

Chef’s Insight

To achieve the perfect charred lines, slightly overcook the steak by about 1-2 minutes per side, and then quickly sear it back onto the grill to form the grill marks.

Notes

Feel free to add more heat with additional jalapeños or a dash of hot sauce. For an extra-smoky flavor, try grilling the tortillas for a few seconds before assembling.