The Pioneer Woman Tasty Kitchen
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Steak Tacos with Cilantro-Herb Pesto

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Level: Easy

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Description

Grilled steak topped with cilantro herb pesto and wrapped in a warm flour tortilla with arugula and tomato.

Ingredients

  • FOR THE MARINADE:
  • ¼ cups Olive Oil
  • 2 teaspoons Red Wine Vinegar
  • 2 Tablespoons Soy Sauce
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1 Tablespoon Garlic Powder
  • ½ whole Lime, Juiced
  • ½ whole Lemon, Juiced
  • 1 whole Flank Steak
  • FOR THE PESTO:
  • 2 whole Basil Leaves
  • 1 teaspoon Fresh Parsley, Chopped
  • 2 Tablespoons Fresh Cilantro, Chopped
  • ¼ cups Walnuts
  • 1 teaspoon Garlic, Chopped
  • 3 Tablespoons Olive Oil
  • 1 dash Salt And Pepper
  • FOR THE ASSEMBLY:
  • 1 bunch Arugula
  • 1 whole Tomato, Sliced
  • 1 package Flour Tortillas (8 Count Package)

Preparation

*Marinate the steak overnight or in the morning to cook later that night. The longer you marinate it the better.

1. Mix all of the marinade ingredients (except the steak) in a Ziplock bag then add the steak. Squish it all around to mix and thoroughly coat the steak. Seal the bag and put it in the fridge overnight or all day. I try to flip it over at least once about halfway through so that every side is getting the good stuff.

2. Grill the steak at 450 F (for a gas grill) for about 5 minutes a side or until it reaches your desired doneness. Medium (about 135 F internal temperature) to medium well is how we like it without the steak getting too tough. I’m always amazed by how much flank steak shrinks up!

3. For the pesto, add all the ingredients into a blender/food processor/mini chopper and blend until smooth. You want the pesto to have a strong cilantro flavor to go with the steak, so add as much as you like! And honestly, you don’t have to pre-chop everything if you have a good mixer, just throw it in there.

4. Slice steak against the grain and build your taco as desired on top of a tortilla! I love the tomato and arugula, and of course loaded with pesto.

Enjoy!

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