Print Options:

Jalapeño Fused Olive Oil Flank Steak Tacos

Yields1 ServingPrep Time1 hr 15 minsCook Time13 minsTotal Time1 hr 28 mins

Flank steak tacos on a table

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 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.