Dante’s Steak Tacos

You can definitely handle a little heat

It’s really not that bad

Tips for this recipe

Be generous with the onion garnish, that extra crunch will do wonders for these tacos

INGREDIENTS

Dante’s Flank Steak
  • 8 oz of Dante’s Choice salsa
  • 1 lb of Flank Steak
  • Marinade of choice
  • 1/2 cup of Water or Beef Broth

 

Red Onion Garnish
  • 1 Medium Red Onion
  • 1/4 Cup of Apple Cider Vinegar
  • 1/2 Cup of Lime Juice
  • 1/4 Cup of Water
  • 1 Tsp Powder Sugar
Tortillas
  • 4 to 6 Tortillas
    • Flour or Corn

INGREDIENTS

Toasty Corn on the Cob
  • 1 Corn on the Cob
  • 1 Tsp of Cayenne Pepper
  • 1 Tbsp of Cotija Cheese

 

DIRECTIONS

 

Dante’s Flank Steak
  1. Flatten then coat your steak with 2 oz of Dante’s Choice salsa for 20 minutes
  2. Sear your steak for 3 minutes on each side
  3. Place the steak and the rest of Dante’s Choice salsa in an InstaPot or slow cooker for 35 minutes with a bit of water or beef broth
  4. Shred the steak once it’s done and has cooled down

DIRECTIONS

 

Red Onion Garnish
  1. Thinly slice the Red Onion
  2. Mix with the rest of the ingredients
  3. Microwave for 90 seconds

DIRECTIONS

 

Tortillas
  1. Simply warm your tortillas until they’re nice and warm
Toasty Corn on the Cob
  1. Boil your corn on high heat for 10 minutes
  2. Toast your corn on the same pan you seared your steak on until desired “toastiness”
  3. Sprinkle with cotija cheese