Mexican Flank Steak Tacos Recipe

Mexican Flank Steak Tacos Recipe photo by Taste of Home

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Here's a traditional Mexican main dish prepared with a twist! The fruity salsa cools off the spicy pesto, and in my opinion, definitely makes the dish. Try it on chicken or pork, too. —Steve Meredith, Streamwood, Illinois

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Mexican Flank Steak Tacos Recipe

Prep: 30 min. + marinating Grill: 15 min.

Yield: 4 Servings

30 15 45

Ingredients

1 medium onion, chopped
1/4 cup lime juice
2 tablespoons lemon-pepper seasoning
2 tablespoons minced fresh cilantro
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 beef flank steak (1 to 2 pounds)
CILANTRO PESTO:
1 cup fresh cilantro leaves
1 habanero pepper
1 garlic clove
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil
SALSA:
1 medium mango, peeled and halved
2/3 pound fresh pineapple, cut into 3 spears
2 medium ripe California Avocados, peeled pitted and halved
1 medium red onion, chopped
8 corn tortillas (6 inches)

Directions

In a large resealable plastic bag, combine the first seven ingredients. Add the steak; seal bag and turn to coat. Refrigerate for 6 hours or overnight.
Place the cilantro, habanero, garlic, salt and pepper in a small food processor; cover and pulse until chopped. While processing, gradually add oil in a steady stream.
For salsa, grill the mango, pineapple and avocado, covered, over medium heat for 2-3 minutes on each side or until tender; set aside.
Drain and discard marinade from steak. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes.
Place onion in a small bowl. Chop the grilled fruit and avocado; add to bowl. Grill tortillas, uncovered, over medium heat for about 1 minute on each side or until warm.
Thinly slice beef across the grain; place on tortillas. Top with salsa and pesto. Yield: 4 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 2 tacos equals 612 calories, 33 g fat (7 g saturated fat), 54 mg cholesterol, 739 mg sodium, 56 g carbohydrate, 12 g fiber, 28 g protein.

Originally published as Mexican Flank Steak Tacos in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p213