Mateo's Cantina Salsa Steak Tacos
By Valerie Chavers
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Prep Time:
15m -
Cook Time:
10m -
Total Time:
55m
Turn any night into taco night with Mateo's Cantina Salsa. Crafted from real vegetables and herbs for that farmers market fresh taste, it does double duty here — marinating the steak and topping it off. Grill the flank steak hot and fast, slice it thin against the grain, and build your tacos with cotija, fresh cilantro, and avocado. It's the kind of bold, homemade flavor that brings everyone to the table.
Ingredients
For the Steak
1½ lbs flank steak or skirt steak
¾ cup Mateo's Cantina Salsa
2 tbsp olive oil
Juice of 1 lime
1 tsp chili powder
1 tsp cumin
1 tsp kosher salt
½ tsp black pepper
For Serving
Small flour tortillas, warmed
1 avocado, diced
½ cup cotija cheese
¼ cup fresh cilantro, chopped
Extra Mateo's Cantina Salsa
Red onion, diced
Lime wedges
Instructions
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In a shallow dish or zip-top bag, combine Mateo's Cantina Salsa, olive oil, lime juice, chili powder, cumin, salt, and pepper.
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Add the steak and toss to coat. Marinate for 30 minutes to 2 hours in the refrigerator.
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Remove the steak from the refrigerator 20 minutes before cooking.
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Grill over medium-high heat for 4–5 minutes per side, or until the steak reaches your desired doneness.
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Transfer to a cutting board and let rest for 10 minutes.
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Slice thinly against the grain (if not already sliced)
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Arrange the sliced steak on a large platter. Sprinkle with cotija cheese and cilantro. Serve with warm tortillas, diced avocado, red onion, extra Mateo's Cantina Salsa, and lime wedges.
