I’m always on the search for something different for dinner. The same-old, same-old, turns into “I don’t want that tonight.” I have a house full of boys who love meat. I think it is in their DNA! One day while in the city, I had a taco from a vendor that was out of this world! I’ve been on a quest to replicate this meaty deliciousness. These fit the bill and are approved by me and all the dudes in my house. ~Kathy
Ingredients:
- 2 lbs. flank steak
- 2 c. orange juice, without pulp
- 3 T fresh squeezed lime juice
- ½ tsp lime zest
- 1 tsp cumin
- 3 – 4 large garlic cloves, minced
- 1/2 c. cilantro, chopped, divided
- 1 slice onion (plus more onion diced for serving)
- 1 tsp salt
- ½ black pepper
- Pinch red pepper flakes
- Tortillas (we used Mission Street Taco sized flour tortillas) & desired toppings
Instructions:
In a large ziplock bag, combine orange and lime juice, zest, cumin, garlic, and ¼ c. cilantro, slice of onion and seasonings. Mix to combine well. Add flank steak and turn to coat. Marinate in the refrigerator for up to 24 hours, but at least 4 hours.
Remove steak from bag and discard marinade. Grill on a lightly oiled grill, heated to medium high heat. Cook to desired doneness. Allow steak to rest on cutting board for about 10 minutes. Slice thinly against the grain.
Serve with heated tortillas, remaining cilantro, chopped onion, hot sauce, chopped radishes, avocado, or salsa.
WW Freestyle Info: With 2 street size tortillas, 4 oz. of meat divided between the tortillas, onion, cilantro, and any other desired zero point veggies: Total of 9 points for both tacos.
Ingredients
Ingredients:
- • 2 lbs. flank steak
- • 2 c. orange juice, without pulp
- • 3 T fresh squeezed lime juice
- • ½ tsp lime zest
- • 1 tsp cumin
- • 3 – 4 large garlic cloves, minced
- • 1/2 c. cilantro, chopped, divided
- • 1 slice onion (plus more onion diced for serving)
- • 1 tsp salt
- • ½ black pepper
- • Pinch red pepper flakes
- • Tortillas (we used Mission Street Taco sized flour tortillas) & desired toppings
Instructions
- In a large ziplock bag, combine orange and lime juice, zest, cumin, garlic, and ¼ c. cilantro, slice of onion and seasonings. Mix to combine well. Add flank steak and turn to coat. Marinate in the refrigerator for up to 24 hours, but at least 4 hours.
- Remove steak from bag and discard marinade. Grill on a lightly oiled grill, heated to medium high heat. Cook to desired doneness. Allow steak to rest on cutting board for about 10 minutes. Slice thinly against the grain.
- Serve with heated tortillas, remaining cilantro, chopped onion, hot sauce, chopped radishes, avocado, or salsa.
Notes
WW Freestyle Info: With 2 street size tortillas, 4 oz. of meat divided between the tortillas, onion, cilantro, and any other desired zero point veggies: Total of 9 points for both tacos.
I made this with elk backstrap. It was delicious!!
Glad you all liked it! There is plenty of venison steak around here – I should try that! ~T