Tex-Mex Street Tacos

WEllborn 2R All Natural Flank Steak
Wellborn 2R Flank Steak Street Tacos with Cheese, Cilantro and Onion




  1. Place tequila, soy sauce, garlic, lime juice, orange juice, olive oil, salt, black pepper, jalapeño pepper, shallot and cilantro in a freezer proof zip-top bag.  Add flank steak. Seal and marinate 6 hours to overnight in the refrigerator.
  2. Preheat gas or charcoal grill to 400°F.
  3. Remove meat and discard marinade. Place steaks on oiled grates and grill for approximately 4-6 minutes on one side or until moisture startes to pool on the top and beef releases easily from the grates with tongs. Flip once, grilling on the other side for 4-6 minutes or until internal temperature reaches 145°F with meat thermometer inserted into the thickest part of the steak. Transfer steaks to a platter and let rest for 3 minutes before slicing against the grain, into ¼-inch thick strips. 
  4. Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill.
  5. Stack 2 tortillas, add beef, toppings and lime juice if desired.
  6. Combine pico de gallo ingredients in mixing bowl and toss thoroughly.

Recipe courtesy of: Chef Tiffany Blackmon at beeflovingtexas.com


Nutrition information per serving: Calories 380; Total fat 16g (Sat. fat 5g; Trans fat 0g); Cholest. 75mg; Sodium 500mg; Total Carb. 27g; Fiber 3g; Total Sugars 1g; Protein 27g; Vit D (0% DV); Calcium (15% DV); Iron (15% DV); Potas. (14%DV)

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