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Jalapeño Fused Olive Oil Flank Steak Tacos

DIFFICULTY
Intermediate

Jalapeño Fused Olive Oil Flank Steak Tacos

YIELD

PREP TIME
1 hr 15 mins

COOK TIME
13 mins

TOTAL TIME
1 hr 28 mins

For the steak and marinade:

1 medium jalapeño, thinly sliced
2 garlic cloves, finely chopped
¼ cup coarsely chopped cilantro
¼ cup fresh lime juice
¼ cup Durant Olive Mill Jalapeño Fused Olive Oil
1 tsp kosher salt
½ tsp freshly ground black pepper
¾ tsp ground cumin
1 lb flank steak, cut crosswise into 5–6-inch segments

For the tacos

8 8" corn tortillas
½ medium avocado, sliced
⅓ cup sour cream, thinned with a tablespoon of water or lime juice
Crumbled queso fresco (optional), cilantro leaves, thinly
liced red onion, and lime wedges (for serving)

Marinate and cook the steak

Combine jalapeño, garlic, cilantro, lime juice, oil, salt, pepper, and cumin in a large resealable bag or bowl. Add steak and toss to coat; if using a bowl, wrap with plastic. Marinate at least 30 minutes at room temperature or chill up to overnight in the refrigerator, tossing occasionally.
Let steak sit at room temperature 30 minutes before cooking if chilled. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade, scraping off any bits that cling to meat; discard marinade. Grill steak 2–3 minutes per side for medium-rare. Let rest 10 minutes before thinly slicing against the grain.

Assemble the tacos

Warm tortillas in a microwave, oven, or over a gas flame. Divide steak among tortillas, then top with salsa, avocado, sour cream, queso fresco, if using, cilantro, and onion. Serve with lime wedges alongside.

Do Ahead

Steak can be marinated 1 day ahead; keep chilled.

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