I. Love. Tacos. I make different varieties more than a few times a month, it’s an obsession. If I could open any type of food truck or lunch place, it would 100% without a doubt be tacos-based. Minimum amount of ingredients, maximum flavor. I hate when I go to a so-called authentic restaurant that’s equally as bland as the chains. They’re not bad if you’re starving! But authentic isn’t some shredded cheese, shredded lettuce and sour cream. Boring. In my dream taco place…I would serve up toppings of roasted poblano peppers, sambal oelek blended salsas, pineapple cilantro salsa…but I wouldn’t even know where to get started! So in the meantime, I test my recipes at home. Being a busy Mom, I don’t always have time to make my own salsas, so I use Zukali Salsa – you’ll learn more about them in my annual Christmas Gift Guide (coming hopefully this week)! They are my “dream salsas.” The closest to what I make! They even do jarred roasted poblanos! Enough talking, down to my recipe:
1lb flank steak
Fresh tomatoes, diced
1 Vidalia onion, roasted & sliced
Cilantro, generous handful chopped
Coffee Rub (I use Trader Joe’s but if you can’t find it make a generous combo of brown sugar, garlic powder, cumin, salt, paprika)
Cayenne pepper, generous pinch
Fresh ground pepper
Favorite salsas Zukali
Preheat a pan with olive oil. Season the flank steak with tons of ground pepper, coffee rub and a bit of cayenne. Sear the steak, cook for about 12 mins. Flip. Sear the steak on high another 12 mins.
In the meantime, warm your tortillas in the oven. When steak is done, let it rest for about 10 minutes. Never cut the steak right away! The juiciest, tender steak takes a break and rests. Once rested, slice against the grain. Slice thin. Really thin.
Place the sliced steak on your warm tortillas. Add tomatoes. Add roasted onions. Drizzle with salsa (my faves: pineapple cilantro, xalapa). Add loads of cilantro, squeeze of lime if you have it and enjoy! Xo