Videos: Chopped Flank Steak Street Tacos at the 2017 American Royal
- 1 flank steak
- Sweetwater Spice Tres Chiles Fajita Bath
- 6 tbsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
- 4 tbsp Code 3 Spices Grunt Rub
- 2 tbsp ground cumin
- cotija cheese
- small “street taco” sized flour tortillas
- For the cilantro lime slaw:
- 8 oz slaw mix
- 1/4 cup minced cilantro
- 1/4 cup lime juice
- 2 tbsp sugar
- salt, to taste
- For the pico:
- 1 cup tomato, diced
- 1/3 cup yellow onion, minced
- 1/4 cup jalapeño, seeded, minced
- 1/4 cup cilantro, minced
- 3 tbsp lime juice
- salt, to taste
Trim any excess fat/silver skin/tissue from the surface of the flank steak. Place in a zip top bag with the Sweetwater Spice Tres Chiles Fajita Bath, mixed according the instructions on the bottle. Transfer to the refrigerator (or cooler). Let sit 1-2 hours.
Mix all slaw ingredients well. Store in the refrigerator (or cooler) until ready to serve.
Mix all pico ingredients well. Store in the refrigerator (or cooler) until ready to serve.
Remove the flank steak from the marinade. Dab excess moisture from the surface with a paper towel. Combine the Cattleman’s Grill 8 Second Ride Carne Asada Seasoning, Code 3 Spices Grunt Rub and cumin. Season the steak with the mixture.
Grill the flank on the GrillGrates with the lid open. When you have nice grill marks, flip and continue cooking until the internal temperature reaches 125ºF-130ºF. You may close the lid to expedite the process once you’ve achieved your grill marks. Rest the meat 5 minutes. Slice thin across the grain. Chop into small bite-sized pieces.
Toast your tortillas on the flattop grill, just to soften and add a little color. Remove before they get crispy. Fill the taco with the flank steak, top with the slaw, pico and a sprinkle of cotija cheese.