Flank Steak Tacos

Flank Steak Tacos

6 Servings | Prep Time: 1 hour 

INGREDIENTS

For the steak:

  • 1 tbsp Habanero Infused olive oil
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 1 ½ lbs flank steak
  • corn tortillas

For the salsa:

  • 1 ½ lbs fresh tomatillos, husked
  • 1 small white onion, sliced
  • 2 - 3 jalapeños, trimmed
  • 2 large cloves garlic, peeled
  • 2 tbsp Habanero Infused olive oil
  • ½ bunch fresh cilantro, chopped
  • Juice of 1 lime (2 tbsp)
  • Kosher salt

*if you like a little less spice, you can always substitute the Habanero Infused Olive Oil with our Organic Arbequina Extra Virgin Olive Oil. 

DIRECTIONS

  1. Marinate the steak: In a small bowl, whisk together the olive oil, cumin, oregano, salt and pepper. Put the steak in a baking dish and pour marinade over it, turning to coat. Cover and refrigerate for 30 mins or up to 10 hours.
  2. Preheat the oven to 400F, and line a baking sheet with aluminum foil or parchment paper. Place the tomatillos, onion, jalapeño, and garlic on the baking sheet, drizzle with olive oil, and toss to coat. Roast until the skins start to darken and tomatillos soften, 20-30 minutes. Remove from oven.
  3. Scrape the tomato mixture into food processor, including any juices. Add the cilantro, lime juice, and big pinch of salt and pulse to the desired consistency. Transfer to a bowl.
  4. Add the steaks to a stovetop grill pan over medium high heat. Cook with the lid closed, only turning once halfway through, until cooked to desired doneness (8-10 mins). Transfer steak to cutting board, and rest for 5 mins before cutting.
  5. Add the steak and salsa to tortillas. Option to use any tortilla desired.

 

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