Southwest seasoning is rubbed onto a flank steak before grilling to give great flavor to these simple tacos. Top with corn salsa to taste all the freshness of summer.
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Steak
2 tablespoons chile-lime seasoning
1 tablespoon ground cumin
2 teaspoons dried oregano leaves
12 teaspoon pepper
1 (16- to 20-ounce) flank steak
4 teaspoons olive oil
Corn Salsa
34 cup whole kernel corn
34 cup pico de gallo
1 teaspoon fresh lime juice
Tacos
16 (6-inch) corn tortillas
16 (3/4-ounce) slices Land O Lakes® Deli American
STEP 1
Combine chile-lime seasoning, cumin, oregano and pepper in bowl. Rub steak with olive oil and seasoning mixture. Cover; refrigerate 30 minutes.
STEP 2
Combine all corn salsa ingredients in bowl. Set aside.
STEP 3
Heat gas grill to medium or charcoal grill until coals are ash white.
STEP 4
Place steak onto grill. Grill, turning once, 8-12 minutes or until internal temperature reaches 145°F (medium-rare) or desired doneness. Remove from grill; let rest 10 minutes before slicing.
STEP 5
Place tortillas onto grill; grill, turning once, 1-2 minutes or until heated. (Watch closely so they do not burn.) Remove from grill; top each with 1 slice cheese. Stack 2 tortillas on top of each other, cheese-side up, for each taco.
STEP 6
Place steak onto cutting board; cut across grain into thin slices. Place about one-eighth sliced steak over each tortilla stack. Top with 2 heaping tablespoons corn salsa; fold tortillas in half. Serve immediately.
There's no better way to enjoy the long-awaited summer than with good food on the grill and good company to celebrate the season.
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