Chili Lime Steak Taco
Chili Lime Steak Taco
Submitted by Chef Laura Rainey
Meat and Poultry
Ingredients
- 1 lb sirloin steak
- 3/4 teaspoon cumin
- 1/4 teaspoon pepper
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 lime juiced
- 1 tablespoon Fustini’s Jalapeno Lime balsamic
- 2 garlic cloves, minced
- 8 corn tortillas
- Fustini’s Aji Verde Crush olive oil, for grilling
- ½ or whole jalapeno (optional)
- ½ cup nonfat plain Greek yogurt
- 1 large ripe avocado
- 1 lime zested
- 1 lime juiced
- Splash of Fustini’s Jalapeno Lime balsamic
- 2 tbsp water for consistency
- Salt and pepper for taste
- 5-6 Roma tomatoes, small diced, core removed
- 1 jalapeno, minced
- ½ small red onion, minced
- 2 tablespoons cilantro, minced
- 1 lime juiced
- 1 small garlic clove, minced
- Splash of Fustini’s Aji Verde Crush olive oil
- Splash of Fustini’s Jalapeno Lime balsamic
- Salt and pepper to taste
Directions
- Put flank steak in a pan with rimmed edges. Pour limes juice and balsamic over it. Marinate at room temperature for 30 minutes. Preheat grill to high. Combine cumin, pepper, salt, chili powder, smoked paprika, and garlic powder in a bowl. After the steak is done marinading rub seasonings on both sides of the steak.
- Place steak on grill and grill for 4 minutes, flip and grill for an additional 4 minutes. You'll want to reach an internal temp of 130-135 F for a medium-rare to medium steak. Remove from grill. Let rest for 10 minutes, then slice across the grain. Meanwhile prepare corn tortillas according to the directions. Place steak in tortilla shells, and top with your desired toppings.
- Place everything in a food processor or high-powered blender and process until smooth consistency. Taste and adjust with salt and pepper.
- Prep and dice all ingredients and put into a bowl and season to your liking.
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