1lbflank steak, cut crosswise into 5–6-inch segments
For the tacos
88" corn tortillas
½medium avocado, sliced
⅓cupsour cream, thinned with a tablespoon of water or lime juice
Crumbled queso fresco (optional), cilantro leaves, thinly sliced red onion, and lime wedges (for serving)
Marinate and cook the steak
1
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.
2
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
3
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
4
Steak can be marinated 1 day ahead; keep chilled.
Ingredients
For the steak and marinade:
1medium jalapeño, thinly sliced
2garlic cloves, finely chopped
¼cupcoarsely chopped cilantro
¼cupfresh lime juice
¼cupDurant Olive Mill Jalapeño Fused Olive Oil
1tspkosher salt
½tspfreshly ground black pepper
¾tspground cumin
1lbflank steak, cut crosswise into 5–6-inch segments
For the tacos
88" corn tortillas
½medium avocado, sliced
⅓cupsour cream, thinned with a tablespoon of water or lime juice
Crumbled queso fresco (optional), cilantro leaves, thinly sliced red onion, and lime wedges (for serving)
Directions
Marinate and cook the steak
1
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.
2
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
3
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.
