Southwest Street Tacos

• 2 lbs. Flank Steak 

• 2 Tbsp. low-sodium soy sauce 

• 2 cloves garlic, minced 

• 1 lime, juiced 

• ¼ cup orange juice 

• ¼ cup olive oil 

• 1 tsp. Kosher salt 

• ½ tsp. ground black pepper 

• 1 jalapeño pepper, ribs and seeds removed, finely chopped 

• 1 shallot, finely chopped 

• 2 Tbsp. cilantro, chopped 

• 4 oz Cotija cheese, crumbled 

• 16 corn tortillas 

• Toppings: Minced white onion, chopped cilantro.

• Optional toppings: Cojita cheese, lime wedges, pico 

  
  

• Pico de Gallo (Yields 2 Cups) 

• 4 tomatoes, seeded and chopped 

• 1/2 cup red onion, chopped 

• 2 green onions, white and green parts, thinly sliced 

• 1 jalapeño pepper, ribs and seeds removed, minced 

• 1/4 cup cilantro, chopped 

• 2 garlic cloves, minced 

• 1 lime, juiced 

• 1/4 cup extra-virgin olive oil 

• 1 teaspoon Kosher salt 

Step 1

Place soy sauce, garlic, lime juice, orange juice, olive oil, salt, black pepper, jalapeño pepper, shallot and cilantro in a freezer proof zip-top bag.  Add flank steak. Seal and marinate 6 hours to overnight in the refrigerator. 

Step 2 

Preheat gas or charcoal grill to 400°F. 

Step 3 

Remove meat and discard marinade. Place steaks on oiled grates and grill for approximately 4-6 minutes on one side or until moisture startes to pool on the top and beef releases easily from the grates with tongs. Flip once, grilling on the other side for 4-6 minutes or until internal temperature reaches 145°F with meat thermometer inserted into the thickest part of the steak. Transfer steaks to a platter and let rest for 3 minutes before slicing against the grain, into ¼-inch thick strips.  

Step 4 

Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill. 

Step 5 

Stack 2 tortillas, add beef, toppings and lime juice if desired. 

Step 6 

Combine pico de gallo ingredients in mixing bowl and toss thoroughly.