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FLANK STEAK TACOS WITH CRUNCHY CHEESE

FLANK STEAK TACOS WITH CRUNCHY CHEESE

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3 Hours, 40 Min
8
Servings
20
ingredients

Delicious Flank Steak Tacos with crunchy Chihuahua® Cheese crisps add a flavorful and crunchy twist to your steak taco. These irresistible tacos will be the highlight of your Cinco de Mayo celebration!

 

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Ingredients

Garnish:

5 Steps to complete

  • 1
    In a medium bowl; mix olive oil, lime juice, Worcestershire sauce, garlic powder, onion powder, chili powder, paprika, black pepper, and salt. Add flank steak and mix to coat thoroughly. Add sliced onion. Cover and refrigerate for 3 hours or up to a day in advance. Remove marinated steak from the refrigerator and leave at room temperature for 15 to 20 minutes before cooking.
  • 2
    Preheat a cast iron skillet for 2 minutes over medium high heat. Grill marinated steak, with onions on the side, for 5 minutes on each side or to desired doneness. Transfer to a cutting board, cover with foil, and rest steak for 10 minutes. Slice steak against the grain into strips. Divide meat into 8 portions. Keep warm and set aside until needed.
  • 3
    In a small bowl; combine red onion, lime juice, and salt. Mix thoroughly and set aside until needed.
  • 4
    Place a piece of parchment paper on a microwave-safe plate, arrange 3 tablespoons Chihuahua® Cheese into a round layer in the center. Microwave on high for 1 minute or until melted and golden brown. Remove from microwave and cool for 30 seconds before removing crunchy cheese from the parchment paper. Repeat this process for remaining cheese.
  • 5
    Place 1 crunchy cheese disk on each tortilla and add 1 portion of steak. Top each taco with marinated red onions, radishes, and crumbled Queso Fresco. Serve and enjoy!
In a medium bowl; mix olive oil, lime juice, Worcestershire sauce, garlic powder, onion powder, chili powder, paprika, black pepper, and salt. Add flank steak and mix to coat thoroughly. Add sliced onion. Cover and refrigerate for 3 hours or up to a day in advance. Remove marinated steak from the refrigerator and leave at room temperature for 15 to 20 minutes before cooking.; Preheat a cast iron skillet for 2 minutes over medium high heat. Grill marinated steak, with onions on the side, for 5 minutes on each side or to desired doneness. Transfer to a cutting board, cover with foil, and rest steak for 10 minutes. Slice steak against the grain into strips. Divide meat into 8 portions. Keep warm and set aside until needed. ; In a small bowl; combine red onion, lime juice, and salt. Mix thoroughly and set aside until needed. ; Place a piece of parchment paper on a microwave-safe plate, arrange 3 tablespoons Chihuahua® Cheese into a round layer in the center. Microwave on high for 1 minute or until melted and golden brown. Remove from microwave and cool for 30 seconds before removing crunchy cheese from the parchment paper. Repeat this process for remaining cheese. ; Place 1 crunchy cheese disk on each tortilla and add 1 portion of steak. Top each taco with marinated red onions, radishes, and crumbled Queso Fresco. Serve and enjoy!

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