Summer Fresco Steak Tacos
this post is sponsored by Kentucky Beef
Tacos have always been one of our favorite quick summer meals and it seems like we’ve been eating some version of these at least once a week lately! This recipe is for super simple yet delicious summer steak tacos piled with tons of fresh ingredients and flavors. You can use any kind of steak really for this recipe but flank steak works best. We actually went ahead and grilled a one pound flank steak and even had half left over for extra recipes (steak salads anyone?)! You can really customize this recipe with your favorite toppings but I like to keep it simple so all the ingredients and flavors can really shine! Let me know how you like them!
xoxo
Emily
6-8 flour tortillas
1/2 lb. grilled flank steak (makes about 6-8 tacos)
pico de gallo
chopped red onion
fresh cilantro (chopped)
queso fresco cheese
fresh avocado
sour cream or greek yogurt (optional)
salt and pepper
lime juice/lime
Grilling Tips provided by Kentucky Beef
Add 1/3 cup marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Refrigerate remaining marinade.
Remove steak; discard marinade.. Place steak on grid over medium, ash-covered coals. Grill steak, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Carve steak across the grain into thin slices. Season with salt.
We also lightly grilled each tortilla to warm it up and add some crispiness.
Finely chop the red onion, cilantro, and queso fresco cheese (if needed). Slice the avocado.
Thinly slice the steak.
Pile each taco with a few slices of steak, and your desired amount of the rest of the ingredients.
Drizzle each with a little lime juice before serving!
Enjoy!
this post is sponsored by Kentucky Beef