Ingredients

  • 1 lb flank steak
  • 2 tbsp grapeseed or avocado oil
  • 2 tsp garlic, minced (about two cloves)
  • Juice of one orange
  • Juice of one lime
  • 1 tsp oregano
  • 1/2 tsp ground cumin
  • Salt and pepper

To Serve

  • Corn or flour tortillas
  • Queso fresco
  • Fresh cilantro
  • Pickled red onion or jalapeños
  • Salsa or chimichurri

Created By

Prepared by Kimi Abdullah, co-Founder of Petojo Food & Catering Follow on her on Instagram @kimiabdullah & Tumblr @kimieats Find Petojo Food & Catering on Instagram and Facebook @petojofood For catering inquiries, email kimi@petojofood.com or call 519 488 0316

Directions

Take taco night to the next level. Grill indoors or on an outdoor BBQ. My preference is to serve on a warn corn tortilla but flours works too. If you can’t find Mexican cheese, try using feta!

 

  1. In a large zipper plastic bag or glass dish with lid, combine oil, garlic, juices of orange and lime, oregano, cumin and a pinch of salt and pepper. Add flank steak to marinade and coat. Let sit for at least one hour or place in fridge for up to 8 hours.
  2. When you are ready to cook, pre-heat your grill to a medium-high heat. Brush the grill with oil. Remove steak from marinade and shake off any excess. Place steak on grill and cook for about 3 to 5 minutes on each side, flipping once, until medium-rare or the internal temperature reads 135℉.
  3. Remove from heat onto a cutting board and let rest for a minimum of 5 minutes. Using a sharp chef’s knife, cut against the grain making 1/4” slices. Serve on warm tortillas with your favourite toppings.

Created By

Prepared by Kimi Abdullah, co-Founder of Petojo Food & Catering Follow on her on Instagram @kimiabdullah & Tumblr @kimieats Find Petojo Food & Catering on Instagram and Facebook @petojofood For catering inquiries, email kimi@petojofood.com or call 519 488 0316

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