Chopped Flank Steak Street Tacos at the 2017 American Royal

flank steak

🥗Healthier: sirloin steak

💰Cheaper: ground beef

Sirloin is leaner and ground beef is often more affordable.

corn tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: flour tortillas

Whole grain offers more fiber, while flour tortillas are usually cheaper.

Trim excess fat from the flank steak.

Marinate the flank steak in Sweetwater Spice Tres Chilies marinade for about an hour and a half.

Coat the flank steak with Cattleman's Grill 8 Second Ride rub, Code 3 Spices Grunt Rub, and ground cumin.

Let the rub set for about five minutes.

Prepare slaw with 8 ounces of shredded cabbage, a third of a cup of minced cilantro, a quarter cup of lime juice, two tablespoons of olive oil, a tablespoon of sugar, and salt.

Mix the slaw ingredients and refrigerate until ready to use.

Prepare pico de gallo by dicing half an onion, a tomato, and a jalapeno, and mixing with cilantro, lime juice, and salt.

Preheat the Yoder Smokers flat top charcoal grill.

Grill the flank steak until it reaches an internal temperature of 125 to 130 degrees.

Slice the flank steak against the grain and chop it into smaller pieces.

Toss the chopped steak in the juices left on the cutting board.

Warm the tortillas on the grill.

Assemble the tacos with chopped steak, pico de gallo, slaw, and top with cotija cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary