Grilled Steak Tacos with Herby Sauce

Marinated Steak Tacos With Herby Sauce - Country Crock

Make mouths water with our delectable Marinated Skirt or Flank Steak Tacos, wrapped snugly in warm tortillas and topped with a distinctive herby sauce. This taco recipe expertly harmonizes lime, garlic, cumin, oregano, and other flavors to enhance the meat's succulent undertones. One bite of the artfully marinated steak, and all other taco recipes will pale by comparison.

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Ingredients

Topping Suggestions

2 pounds beef skirt steak or flank steak
2/3 cup Country Crock Drizzle and Sizzle, melted + more for the griddle
2 limes, zested and juiced
1 tablespoon minced garlic
2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon ground black pepper
8 flour or corn tortillas

Herby Sauce

2 lemons zested and juiced
1 garlic clove, finely chopped
1 cup Country Crock Drizzle and Sizzle
2 cups loosely packed parsley leaves, chopped
1/2 cup loosely packed oregano leaves, chopped
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1 pinch salt
1 pinch sugar

Optional Toppings:

store-bought salsa
sliced avocado
sour cream

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Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Make a marinade by whisking the melted Country Crock Drizzle and Sizzle, lime zest and juice, minced garlic, salt, ground cumin, and black pepper together.
Place the steak in a shallow dish and pour the marinade into the dish. Marinate steak for at least 30 minutes, or up to 24 hours in the refrigerator. The longer the better!
Preheat griddle to medium-high. Drizzle about 2 tablespoons Drizzle and Sizzle on the griddle. Remove steak from marinate and transfer to hot griddle. Cook for 4-5 minutes on each side, or until it reaches desired doness. Use a meat thermometer to check the internal temperature to ensure the meat is cooked to your liking: 120°F for rare, 130°F for medium rare, 140°F for medium, 150°F for medium well, and 160°F+ for well done.
Remove steak from grill and let rest for 5 minutes before slicing, against the grain*, into thin strips.
While the steak is resting, warm tortillas on the griddle. Flip to warm each side.
To assemble tacos, serve sliced steak on warm tortillas and add herby sauce and toppings of your choice. Serve immediately.

Herby Sauce

Stir all ingredients together until well combined. Any leftover sauce can be stored in the refrigerator.

*Slicing meat across the grain means cutting perpendicular to the natural lines in the meat. To do this, first identify the direction of the grain by examining the lines running through the meat. Then, slice across these lines rather than parallel to them. Want to complement your marinated skirt or flank steak tacos with the perfect side? Try our Roasted Brussels Sprouts Nachos and Fajita Vegetable Stir-Fry.