Taco Steak with Hatch Salsa

Tasty Tacos recipe for that grilling meal!

Servings: 4

Cooking Time: Approximately 20-25 minutes (excluding marinating time)

Ingredients:

  • 1 lb flank steak

  • 2 tbsp olive oil

  • 1 tbsp lime juice

  • 2 cloves garlic, minced

  • 1 tsp ground cumin

  • 1 tsp smoked paprika

  • Salt and pepper to taste

  • 1 cup Los Roast Hatch Salsa

  • 8 small corn tortillas

  • 1/2 cup diced onions

  • 1/2 cup chopped fresh cilantro

  • 1 avocado, sliced

  • 1 lime, cut into wedges

Instructions:

Marinate the Steak:

• In a small bowl, combine olive oil, lime juice, minced garlic, ground cumin, smoked paprika, salt, and pepper. Rub this mixture all over the flank steak. Place the steak in a resealable plastic bag or a shallow dish, cover, and refrigerate for at least 30 minutes, or up to 4 hours.

• Marinating time: 30 minutes to 4 hours

Preheat the Grill:

  • Preheat your grill to high heat. If using a grill pan, heat it over high heat until very hot.

  • Preheating time: 5 minutes

Grill the Steak:

  • Remove the steak from the marinade and let any excess drip off. Grill the steak for about 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness. Let the steak rest for 5 minutes before slicing.

  • Cooking time: 10-12 minutes

  • Resting time: 5 minutes

Warm the Tortillas:

  • While the steak is resting, warm the corn tortillas on the grill or in a dry skillet over medium heat until they are pliable and slightly charred in spots.

  • Warming time: 2-3 minutes

Slice the Steak:

  • Slice the steak thinly against the grain to ensure tenderness.

  • Slicing time: 2-3 minutes

Assemble the Tacos:

  • Place a few slices of steak on each warm tortilla. Top with a generous spoonful of Los Roast Hatch Salsa. Add diced onions, chopped cilantro, and avocado slices.

Serve:

  • Serve the tacos with lime wedges on the side for squeezing over the top.

Enjoy!

LunchPedro Barronhatch salsa, salsa