Fustini's Oils and Vinegars
Chili Lime Steak Taco

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Chili Lime Steak Taco

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Chili Lime Steak Taco


Submitted by Chef Laura Rainey

Ingredients

Avocado Creme
  • 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 
Pico de Gallo

Directions

Step 1. 

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.


Step 2. 

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.


Step 3.  Avocado Creme

Place everything in a food processor or high-powered blender and process until smooth consistency.  Taste and adjust with salt and pepper.  


Step 4.  Pico de Gallo

Prep and dice all ingredients and put into a bowl and season to your liking.  




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