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 flank steak

• Marinade of choice

• 1/2 cup water or beef broth

Red Onion Garnish

• 1 medium red onion

• 1/4 cup apple cider vinegar

• 1/2 cup lime juice

• 1/4 cup water

• 1 tsp powdered sugar

Tortillas

• 4 to 6 tortillas (flour or corn)

Toasty Corn on the Cob

• 1 corn on the cob

• 1 tsp cayenne pepper

• 1 tbsp cotija cheese

Directions

Dante's Flank Steak

1. Flatten then coat your steak with 2 oz of Dante's Choice salsa and marinate for 20 minutes.

2. Sear the steak for 3 minutes on each side.

3. Place the steak and remaining Dante's Choice salsa in an InstaPot or slow cooker with a bit of water or beef broth and cook for 35 minutes.

4. Shred the steak once done and cooled.

Red Onion Garnish

1. Thinly slice the red onion.

2. Mix with the remaining garnish ingredients.

3. Microwave for 90 seconds.

Tortillas

1. Warm your tortillas until nice and soft.

Toasty Corn on the Cob

1. Boil corn on high heat for 10 minutes.

2. Toast on the same pan used to sear the steak until desired toastiness.

3. Sprinkle with cotija cheese.