With Guacamole, Pico De Gallo, Queso Fresco Cheese, Jingle Peppers
Serves 2

Ingredients we need:

For the Steak and Tacos

• 2 x 6 oz./ 170 grams flank steaks
• 1 tablespoon extra-virgin olive oil
• 8 pieces flour tortillas / or corn tortillas
• coarse kosher salt and freshly ground black pepper

For the Tacos

• 8 pieces flour tortillas / or corn tortillas

For the Guacamole

• 2 medium avocados - peeled, pitted
• ½ piece lime, juiced
• 1 tablespoon red onion, small diced
• 2 cloves garlic, finely chopped
• 1 pinch cumin powder
• 1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped
• 1 tablespoon fresh cilantro, roughly chopped
• coarse kosher salt and freshly ground black pepper, to taste

For the Pico de Gallo (Tomato Salsa)

• 3 medium tomatoes, small diced
• 1 tablespoon red onion, small diced
• 1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped
• 1 medium lime, juiced
• 1 tablespoon fresh cilantro, roughly chopped
• coarse kosher salt and freshly ground black pepper, to taste

For the Garnish

• 3 medium jingle bell peppers, thin sliced
• 3 tablespoons queso fresco cheese or cheddar, feta, or any other cheese you may like
• 2 tablespoons cilantro, small picked
• 1 piece fresh lime, cut in half

Let's cook it…

Step 1 - Preheat the Oven for the Tacos

• Preheat oven to 350°f / 175°c
• Stack the tortillas, wrap in aluminum foil and heat in the oven until hot, about 6-8 minutes.

Step 2 - Temper the Steaks

• 30 minutes prior to grilling, remove your steaks from the refrigerator, allow them to come up in temperature.

Step 3 - Make the Guacamole

• In a medium bowl, roughly smash the peeled and pitted avocado with a fork.
• Then mix together all rest of the ingredients and season to taste with salt and pepper.
• Rest for 15 min to enhance flavor.

Step 4 - Make the Pico de Gallo

• In a medium bowl, mix together all the ingredients and season to taste with salt and pepper.
• Rest for 15 min to enhance flavor.

Step 5 - Grill the Steaks

• Preheat your bbq grill or stove grill skillet to high heat.
• Brush both sides of the steaks with little olive oil and season with coarse salt.
• Place the steaks directly on the bbq grill or stove grill skillet.
• For a medium rare steak (depending on the flank steak thickness), grill steaks for 3 minutes, flip the steaks over, and grill for 3 more minutes.
• Remove the steaks from grill, sprinkle with fresh ground pepper and let steaks rest for 8-10 min before serving.
Tip - control the internal steak temperature with a meat temperature thermometer.
Rare 110 degrees F / 43 degrees C
Medium-Rare 120 degrees F / 48 degrees C
Medium 130 degrees F / 54 degrees C
Medium Well 145 degrees F / 62 degrees C
Well- done 160 degrees F / 71 degrees C

Step 6 - Assemble our Steak Tacos

• Remove the tacos form the oven and transfer to a serving plate.
• Thinly slice the steaks across the grain
• Spread the warm tacos with guacamole and pico de gallo, then top with the sliced steak.
• Garnish with jingle peppers, picked cilantro, queso fresco and squeeze some fresh lime juice over tacos.
• Keep repeating with the rest of tacos. Enjoy!

Happy “Stay Home” Cooking! with Chef Anton “Tony” Egger