As we near the end of your journey through the Luxury Wine Advent Calendar, it’s time to indulge in a flavorful feast with these Grilled Steak Tacos. The savory, smoky richness of grilled flank steak pairs perfectly with the fresh, zesty ingredients of a classic taco—creating a festive and vibrant meal to celebrate the season. Whether you’re enjoying this dish for a holiday gathering or a simple indulgent dinner, these tacos are sure to bring bold flavors to the table.
Yields: 4 servings
Ingredients:
- 1 ½ pounds flank steak
- Juice of 2 large limes
- Zest of 1 large lime
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 teaspoon granulated sugar
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ⅛ teaspoon ground cinnamon
- Olive oil (for grill)
- Corn tortillas
- ½ small red onion, chopped
- 1 large avocado, sliced
- ⅓ cup queso fresco
- Chopped cilantro (for serving)
- Chimichurri sauce (for serving)
- Lime wedges (for serving)
Instructions:
- Marinate the Steak: Place the flank steak in a 9x13-inch pan. Pour the lime juice over the steak, making sure it’s fully covered. Let the steak marinate for about 30 minutes at room temperature.
- Prepare the Spice Rub: While the steak marinates, combine the lime zest, salt, sugar, pepper, chili powder, cumin, paprika, garlic powder, oregano, and cinnamon in a small bowl. Mix well to combine.
- Season the Steak: Once the steak has marinated, rub both sides of the steak with the spice mixture. Press down gently with your fingers to help the rub adhere to the meat.
- Preheat the Grill: Preheat your grill to high heat. Lightly coat a paper towel with olive oil and, using tongs, rub the oiled towel over the grill grates to prevent sticking. Place the steak directly on the grill and cook for about 5 minutes on each side, until nicely browned and charred.
- Rest the Steak: After grilling, remove the steak from the grill and let it rest on a cutting board, covered with foil, for about 10 minutes to retain the juices.
- Warm the Tortillas: While the steak is resting, warm the corn tortillas on the grill, or use a gas flame to lightly char them for an extra smoky flavor.
- Assemble the Tacos: Once the steak has rested, slice it against the grain into thin strips. Place the steak strips into the warm tortillas and top with chopped red onion, avocado slices, queso fresco, and cilantro.
- Garnish and Serve: Drizzle chimichurri sauce over the tacos for an extra burst of flavor, and squeeze fresh lime juice over the top for a zesty finish. Serve the tacos warm with extra lime wedges on the side.
Pairing Tips: These grilled steak tacos are perfect with bold, red wines that can handle the rich flavors of the steak and spices. A Cabernet Sauvignon or a Zinfandel from your advent calendar will make a wonderful pairing, bringing out the savory richness of the beef while complementing the fresh ingredients.
Freezer-Friendly Instructions: If you have leftovers, the grilled steak can be sliced and stored in the fridge for up to 3 days. You can also freeze the cooked steak for up to 2 months—simply defrost and reheat when you're ready for a quick taco night.
Celebrate Day 23 of your Luxury Wine Advent Calendar with these delicious and festive grilled steak tacos. With a bold red wine in hand and the flavors of the season at your fingertips, it's the perfect way to share a holiday meal with family and friends. Cheers to the final days of this amazing journey!