Marinated Flank Steak Taco Salad | feat. our Guacamole

ground beef

🥗Healthier: ground turkey

💰Cheaper: canned lentils

Ground turkey is leaner, while lentils are budget-friendly and nutritious.

tortilla chips

🥗Healthier: baked tortilla chips

💰Cheaper: homemade tortilla chips

Baked chips reduce fat, while homemade options save money.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar creaminess with fewer calories.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese cuts calories, while processed cheese is often less expensive.

Mix sour cream and Tango Joe's Southwest sunset red chili powder until smooth.

Add parsley or cilantro to the dressing and refrigerate.

Combine equal parts lime juice and canola oil for the marinade.

Add about 1 tablespoon of black peppercorns and 1 teaspoon of kosher salt to the marinade.

Roughly chop 3 cloves of garlic and add to the marinade.

Roughly chop 2 large jalapenos and add to the marinade.

Cross-hatch very shallow cuts on both sides of the flank steak to prevent curling.

Place the flank steak in a bag with the marinade and refrigerate for at least 4 hours, preferably overnight.

Season the steak liberally on both sides with Tango Joe's Southwest sunset chili powder.

Preheat the grill to close to 600 degrees Fahrenheit.

Grill the flank steak for 4.5 minutes on each side.

Slice the grilled steak into smaller pieces suitable for a salad.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens