Delicious steak tacos that everyone in your family can enjoy paired along with rich and flavorful Mexican rice.
¼ c. Lime Juice4 cloves Garlic, minced
¾ c Orange Juice1 c. Cilantro, chopped
1 t. Salt ½ t. Pepper
¼ c Oil 4 T. White Vinegar
¼ c Banana Pepper Juice 2 whole Banana Peppers, diced
Flour or Corn TortillasQueso Fresco Cheese
Fresh CilantroLime Wedges
Good Quality SalsaSour Cream
3 Tomatoes1 Onion
¼ c Tomato Sauce4 cloves Garlic
2 c White Rice2 c Chicken Broth
1 t. Salt Fresh Cilantro, Queso Fresco, Lime Wedge
No nutrition information available
For The Marinade
Combine all wet ingredients in measuring cup, then add salt & pepper, banana peppers and garlic, mix well. Place flank steak in gallon ziplock bag. Roughly chop cilantro and add to steak. Pour marinade over steak and mix well. Place in refrigerator 8 - 10 hours or over night.
Remove steak from marinade and let sit at room temperature at least 20 minutes.
Preheat grill to medium-high heat, oil grill grates if needed.
Cook the steak 6 - 8 minutes on each side depending on how thick y our steak is.
During the last 2 minutes of cooking time add your tortillas to the grill, warming them up and giving them a little char.
Place tortillas in aluminum foil to stay warm while the steak rests for 10 minutes.
Cut the steak against the grain.
Top with quesco fresco, sour cream, salsa, fresh lime juice or your favorite taco toppings!
Place tomatoes, onion, garlic, banana peppers, and tomato sauce in blender puree until smooth.
In a large skillet over medium-high heat add in oil and rice. Cook until the rice is golden in color stirring frequently to ensure the rice doesn’t burn and is evenly golden.
Add in tomato puree, chicken broth and salt. (You can use 2 c water + 2 chicken bouillon cubes to make your own quick chicken broth) Stir to combine and bring to boil, reduce heat to low and simmer covered for 20 minutes. Remove from heat and let stand 10 minutes. Fluff with a fork, garnish with quesco fresco, fresh cilantro and lime juice.