Cilantro Lime Steak Tacos
My crew loves these cilantro lime steak tacos because they get to make their own! There is something about the little ones being willing to eat what they create! I like that the meat can be prepared ahead of time and just warmed when ready to eat.
1 1/2 pounds flank steak (any steak will work)
4 limes: 2 juiced, the other 2 cut in wedges
1 teaspoon salt
1 teaspoon pepper
1 cup chopped cilantro (parsley is ok and or a combo of both)
1/2 red onion, sliced into rings
8 large Romaine lettuce leaves OR Tortilla wraps
2 cups lettuce chopped (use remaining Romaine)
2 cups cheddar cheese, shredded (cheese or cheeses of choice)
1 cup cherry tomatoes, cut in half
1 cup salsa
1/2 cup sour cream
Prepare the marinade
Combine the juice from 2 limes with the salt, pepper, and cilantro in a large zip style baggie. Smush to combine. Place steak inside the bag with the marinade and let it chill out in the refrigerator for at least 6-8 hours or overnight.
Pull steak out of refrigerator (leave in baggie) and let it come to room temperature (10-15 minutes) while you preheat your grill or oven broiler pan to medium high.
Spray or brush a little oil on the grill to prevent sticking
Grill steak for 4 minutes for medium rare and 6 minutes for almost well done on each side.
Remove from heat, cover lightly with foil and allow to rest for 5 minutes before slicing into thin strips.
Serve with remaining items and let everyone prepare their taco with either Romaine lettuce leaves or tortilla wraps. Top with their choice of tomatoes, steak strips, cheese, salsa, onions, and sour cream.
Does your family like their tacos spicy or mild?
Note: This meat can be prepared and frozen in advance. Just remove from the freezer the night before you are planning on using it and place in refrigerator. Warm in microwave as needed. I suggest placing the sliced beef on a piece of foil or parchment paper in a single layer on a baking sheet to freeze. Once frozen, you can simple toss in a freezer baggie and pull out a couple of pieces as needed. This way it doesn’t freeze in one large mass of meat.[amd-yrecipe-recipe:14]