I love taco night because it’s one of the quickest dinner ideas when you’re tired and need to get dinner on the table…. And because I love taco’s. Also, flank steaks are so large that in my tiny family, they feed us for days… I suggest if you’re not serving at least 4 to 5 people these taco’s, use the left overs in a stir fry. I used them in my other recipe Sticky & Sweet Pork Noodle Bowl. Obviously I just replaced the pork with the steak. Or, use it in Philly cheese steak sandwiches. mmmm. It’s a great way to use up the left overs instead of leaving them in the fridge to throw away later.
Ingredients: (makes about 10-12 taco’s)
- 1 Flank steak, pounded to the same thickness
- Pickled jalapenos
- 10-12 corn or flour tortillas
Steak Rub:
- 1/2 TBSP each: smoked paprika, chili powder, oregano, thyme, garlic powder, coriander
- salt and pepper to taste
Avocado Sauce:
- 1C Cilantro, rough chopped (doesn’t matter if there’s stems in there.)
- 1 avocado, halved and divided
- 2 small limes or 1 large lime, zested and juiced
- 1 TBSP honey
- 4 TBSP plain full fat greek yogurt
- salt and pepper to taste
Directions:
- Heat your outdoor grill to medium heat.
- Mix all of your steak rub ingredients together in a small bowl, then rub generously over all sides of your flank steak.
- Put your steak on the grill and cook on one side for about 5-7 minutes and then flip and continue cooking for another 5-7 minutes, or until a meat thermometer reads 125F.
- Once your steak reads 125F, remove it from the grill to a cutting board and cover it with tin foil and let it rest.
- While your steak is resting, take out a blender or food processor. Add all sauce ingredients. blend until a chunky smooth consistency. This is going to be a thicker sauce. If you need, feel free to add oil to thin it out a bit.
- Assemble your taco’s and garnish with pickled jalapeños and the other half of the avocado that wasn’t used in the sauce.
