A Cajun-inspired pico de gallo is the perfect accompaniment to these Flank Steak Tacos. Serve with an array of your favorite fresh toppings for the ultimate midweek meal that comes together in a flash.
Grilled Flank Steak Tacos with Cajun Pico de Gallo
Makes 4 to 6 Servings
Ingredients
- ¼ cup olive oil
- 1 tablespoon chili powder
- 1 tablespoon Cajun seasoning
- 1 tablespoon lime zest
- 1 teaspoon cumin seeds
- 1½ to 2 pounds flank steak
- 12 corn tortillas, warmed
- Cajun Pico de Gallo (recipe follows)
- Guacamole, queso fresco, and lime wedges, to serve
- Garnish: fresh cilantro
Instructions
- In a large resealable plastic bag, combine oil, chili powder, Cajun seasoning, lime zest, and cumin seeds. Add steak, and seal bag, pushing out all air. Refrigerate for at least 30 minutes or up to overnight.
- Heat a grill pan over medium-high heat.
- Remove steak from bag, discarding marinade. Add steak to pan, and cook until browned and an instant-read thermometer inserted in thickest portion registers 140°, 10 to 15 minutes, or to desired degree of doneness. Let stand for 10 minutes. Thinly slice, and serve in corn tortillas with Cajun Pico de Gallo, guacamole, queso fresco, and lime wedges. Garnish with cilantro, if desired.
Cajun Pico de Gallo
Makes About 2 Cups
Ingredients
- 1 large tomato, seeded and diced
- ½ cup diced yellow onion
- ¼ cup chopped fresh cilantro
- 1 jalapeño, seeded and diced
- 1 tablespoon fresh lime juice
- 1 tablespoon cane vinegar
- ½ teaspoon kosher salt
- ½ teaspoon Cajun seasoning
Instructions
- In a medium bowl, stir together all ingredients until combined.
