Ingredients
Units
Scale
Marinade:
- 1/4 cup oil
- 2 tablespoons water
- 2 tablespoons apple cider or white vinegar
- 1 pkg. McCormick Grill Mates Mojito Lime seasoning (or 3 Tbsp. if you have the large container of it)
- 2 lbs flank steak
- Corn or flour tortillas
Pico de Gallo:
- 1/4 cup red onion, diced (or more if you like onion)
- 1 jalapeño, seeded and diced
- 2–3 to tomatoes, diced
- 1/4 cup chopped cilantro
- Juice of 1/2 a lime (or more if you’d like)
- Salt to taste
Instructions
- In a small bowl, whisk together the oil, water, vinegar, and seasoning packet. Pour into a Ziplock bag and add the flank steak and toss with marinade until fully coated. Seal it up and refrigerate for at least 4 hours or overnight (the longer the better!).
- Remove marinated flank steak from refrigerator and let it come to room temperature, about 15 to 20 minutes.
- Grill flank steak over medium-high about 6-9 minutes per side, depending on the thickness of the meat and depending how rare or well-done you want the meat. (Or you could heat a large skillet, add about 1-2 tbsp of oil over medium-high heat and sear the flank steak by cooking the same amount of time).
- When the steak is done, transfer it to a large plate or cutting board and cover it with foil and let it rest for about 5 minutes.
- To assemble the tacos, slice steak thinly against the grain and place in warm corn tortillas. Top with some fresh pico de gallo.
- To make the pico de gallo: Combine onions, jalapeños, tomatoes and chopped cilantro in a small bowl. Squeeze in the lime juice and gently toss. Add salt to taste. Cover and refrigerate until needed.
Notes
- *You can buy the Grill Mates Mojito Lime in packets in the grocery store or you can buy a big container of it at Costco which is what I have because we love it and I use it all the time.
- I didn’t really measure when I made my pico, so this is just a guestimate of what I did. Feel free to add more onion or jalapeno or whatever you’d like.
- Cook Time: 15 minutes
- Category: Main Dishes