Southwest Ranch Beef Tacos
Ingredients
- 1 1/2 pounds flank steak or skirt steak
- 6-8 flour tortillas
- 1/4 cup vegetable oil
- ¼ cup soy sauce
- 2 Tbsp. lime juice
- 2 Tbsp. apple cider vinegar
- 1 tsp. cumin powder
- 3 garlic cloves
- 1 jalapeno, seeded and diced finely
- 1 large tomato, chopped
- ¼ head iceberg lettuce thinly sliced
- 1 avocado, sliced
- ¼ red onion thinly sliced
- Shirlie Jayne’s Southwest Ranch Dressing
- ¼ red pepper sliced
- 2 tsp. Shirlie Jayne’s Savory Everyday Seasoning
- 2 tsp. taco seasoning
- pico de gallo (optional)
- ½ bunch chopped cilantro (optional)
How to Prepare
- Season flank steak or skirt steak with Shirlie Jayne’s Savory Everyday Seasoning and taco seasoning.
- Whisk vegetable oil, soy sauce, lime juice, apple cider vinegar, cumin powder and jalapeno
in a large, non-reactive bowl.
- Add your choice of steak to marinade and turn over a couple of times to coat well.
- Cover with plastic wrap and refrigerate 1-4 hours or overnight.
- Preheat grill or cast iron pan.
- Sear steak on hot flame for a few minutes until well seared on one side then turn the steak over ad sear the other side. Reduce heat. Test with a meat thermometer into the thickest part of steak for medium rare at 125 degrees or 140 degrees for medium.
- Remove from heat, let rest on a cutting board, tent with foil and let rest for 10 minutes.
- While the steak is resting grill or warm tortillas on the grill or the pan (or microwave them for 15 to 20 seconds.
- Thinly slice steak.
- Platter steak, warmed tortillas, chopped tomatoes, sliced iceberg lettuce, diced avocado, sliced red onion, pico de gallo (optional) and cilantro (optional)
- Top with Shirlie Jayne’s Southwest Ranch salad dressing