Brazilian Flank Steak Street Tacos

 
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INGREDIENTS

RAIKES BEEF FLANK STEAK
1/4 CUP OLIVE OIL
ZEST OF A ORANGE
3/4 CUP JUICE FROM A ORANGE
2 TBSP LIME JUICE
ZEST OF A LIME
2 CLOVES GARLIC (MINCED)
1/2 SWEET ONION (CHOPPED)
2 TBSP AGAVE NECTAR
2 TBSP SMOKING GUN BRAZILIAN STEAKHOUSE SEASONING
1 TBSP SALT
1/4 CUP CILANTRO

FRESH SALSA:
2 TOMATOES (DICED)
1/2 SWEET ONION (DICED)
2 TBSP LIME JUICE (1/2 OF LIME)
1/4 CUP CILANTRO
SALT TO TASTE

GUACAMOLE:
2 AVOCADOS
2 SPOONFULS FRESH SALSA
SQUEEZE LIME JUICE
SALT TO TASTE

 

COOKING INSTRUCTIONS

Combine all ingredients from olive oil through cilantro into a dressing shaker. Shake really well until the agave nectar has dissolved. Place the flank steak into large ziploc bag or glass baking dish and cover with marinade. Let the meat marinate for at least 24 hours up 72 hours.

Preheat grill to 500 degrees to ensure nice sear marks. Cook flank steak on each side for a couple of minutes or until medium-rare (internal temp 130-140 degrees). Remove from the grill and let steak rest for 3-5 minutes.

Cut steak steak diagonally against the grain in 1/2" slices. Lastly do a final rough chop and place into a a skillet to caramelize the steak pieces.

Serve with warm corn tortillas, fresh salsa, and guacamole. Eat along side a Mexican rice or cauliflower rice if trying to do low carb. Enjoy! 

 

 


 

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