Next Level Steak Tacos


1 – 2 lb Flank Steak
6 in. Flour Tortillas (10 - 12)
Cotija Cheese (shredded)

Marinade

1 Jalapeno (deseeded) (minced)
½ bunch cilantro (chopped)
2 Garlic cloves
Juice of 2 limes
4 oz Olive oil
2 Tbsp Red Wine Vinegar
2 Tbsp Worcestershire Sauce
2 oz Beef Stock
2 oz Red Wine
1 Tbsp Brown Sugar
1 Tbsp Cumin
Salt & Pepper
    
Blend all ingredients and place in ziplock bag with steak. Marinate for 4 – 8 hours.

Steak Sauce

2 oz Torn Parsley
2 oz Torn Cilantro
2 oz Olive Oil
1 oz Red Wine Vinegar
1/8 TSP Chipotle Powder
1/8 TSP Worcestershire Sauce
1 Small Clove Garlic
½ Tsp Cumin

Blend all ingredients in food processor and pulse repeatedly until smooth.

Guacamole

¼ Red Onion (minced)
½ Small Tomato (minced)
½ Jalapeno (de-seeded and minced)
1 Clove Garlic (pasted)
Juice from ½ Lime
Pinch of Cumin
Pinch of Chili Powder
3 Tbsp Fresh Cilantro (chopped)
2 Ripe Avocados
Salt & Pepper

Avocados, scoop out flesh into a mixing bowl with other ingredients. Mash until smooth

Pico De Gallo

2 Large Vine-Ripe Tomatoes (Chopped)
½ of a Red Onion (Chopped)
1 Jalapeno (de-seeded and chopped)
Juice of 1 Lime
½ Cup of Fresh Cilantro
Pinch of Cumin
Pinch of Chili Powder
Pinch of Granulated Garlic
Salt & Pepper

Combine all ingredients


Taco Assembly – Briefly heat flour tortilla on grill. Place a layer of guacamole in center of tortilla. Then add a few slices of flank steak on top and cover with a spoonful of steak sauce. Add pico de gallo, and finish with cotija cheese. Enjoy!!