Marinated Flank Steak Tacos with Pico de Gallo

• Meat

  • 2 lbs Flank steak

• Produce

  • 3 4 cup chopped cilantro, (about 1/2 bunch
  • 3 1/2 6 cups plum tomatoes
  • 4 Jalapeno peppers, large
  • 2 Limes, (about 3 to 4, juice of
  • 1 cup White onions

• Baking & Spices

  • 1 packet Mccormick fajita seasoning mix, Organics
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 4 tbsp Olive oil

• Bread & Baked Goods

  • 16 Corn tortillas

Found on isabeleats.com

Description

Directions

• Combine 2 tbsp of the olive oil, the apple cider vinegar and the packet of McCormick Organics Fajita Seasoning Mix in a large ziplock bag or in a baking dish.
• Add the flank steak and toss with marinade until fully coated.
• Seal and refrigerate for 8 hours or overnight. If short on time, any amount of marinating time is better than none!
• Remove marinated flank steak from refrigerator and let it come to room temperature, about 10 to 20 minutes.
• When ready, heat a large cast iron skillet or saute pan with the remaining 2 tbsp olive oil over medium-high heat. When pan is piping hot, remove the flank steak from the marinade and place in pan.
• Sear flank steak by cooking each side for 5 to 10 minutes, depending on the thickness of the meat, making sure to only turn the steak once. Cooking 5 minutes will be on the rare side, 10 will be well done.
• Once the steak is done, transfer to a large plate or cutting board and let it rest for 5 more minutes.
• To serve, slice steak thinly against the grain and place in warm corn tortillas. Top it with some fresh pico de gallo, extra cilantro and youre good to go!
• Combine onions, jalapeños, tomatoes and chopped cilantro in a large bowl. Squeeze in the juice of 2 limes and add the salt.
• Mix ingredients together and taste. Add more salt if necessary.
• Cover and refrigerate until needed.