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recipe image Country Crock Drizzle & Sizzle Grilled Steak Tacos with Herby Sauce

Grilled Steak Tacos with Herby Sauce

Grilled Steak Tacos with Herby Sauce

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  • ServingsPortionsPortions 4

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

Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

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

      Instructions

      1. 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.
      2. 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!
      3. 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.
      4. Remove steak from grill and let rest for 5 minutes before slicing, against the grain*, into thin strips.
      5. While the steak is resting, warm tortillas on the griddle. Flip to warm each side.
      6. To assemble tacos, serve sliced steak on warm tortillas and add herby sauce and toppings of your choice. Serve immediately.
      Herby Sauce
      1. Stir all ingredients together until well combined. Any leftover sauce can be stored in the refrigerator.

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