+BUY PRODUCTS
- SAUCES
- RUBS
- MELTDOWN DRY GLAZE
- MEATS
- POPCORN
- APPAREL
- BOOK - BBQ Revolution
- GIFTS
- ALL PRODUCTS
+RESTAURANT
- Restaurant Website
- Catering
REVIEWS
+ABOUT
Find Local
Wholesale
Sign In

Candied Jalapeño Steak Tacos

Name: Candied Jalapeño Steak Tacos
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 6-Apr
Cuisine: Mexican-Inspired / BBQ
Ingredients: 1½-2 pounds flank steak; 1-2 tablespoons olive oil; Meat Mitch Candied Jalapeño Seasoning, as needed; 3 cups shredded coleslaw mix; 2 tablespoons white wine vinegar; 1 teaspoon sugar; ½ teaspoon kosher salt; ½ cup sour cream; Juice of 1 lime; Pinch of kosher salt (for the crema); Flour or corn tortillas, for serving

Grilled flank steak seasoned with Meat Mitch Candied Jalapeño Seasoning, piled into tortillas with a vinegar slaw and lime crema.

Time, Servings and Calories are estimated.

Prep 15 min

Cook 12 min

Total 27 min

Serves 6-Apr

Calories 380

Ingredients

1½-2 pounds flank steak
1-2 tablespoons olive oil
Meat Mitch Candied Jalapeño Seasoning, as needed
3 cups shredded coleslaw mix
2 tablespoons white wine vinegar
1 teaspoon sugar
½ teaspoon kosher salt
½ cup sour cream
Juice of 1 lime
Pinch of kosher salt (for the crema)
Flour or corn tortillas, for serving

Instructions

Season the flank steak: drizzle with olive oil, rubbing evenly over both sides. Generously season with Candied Jalapeño Seasoning. Let sit while you preheat the grill.
Make the slaw: add the shredded slaw to a large bowl. Add the vinegar, sugar, and salt and toss until evenly coated. Set aside to lightly marinate while you cook the steak.
Make the lime crema: in a small bowl, combine the sour cream, lime juice, and a pinch of salt. Stir until smooth and creamy. Refrigerate until ready to serve.
Grill the flank steak: preheat the grill to high heat, about 450–500°F. Grill for 4–5 minutes per side, depending on thickness. For medium-rare, remove at an internal temperature of about 125–130°F.
Rest and slice: let the steak rest 5–10 minutes, then slice thinly against the grain.
Build the tacos: warm the tortillas on the grill. Place slices of the flank steak into each tortilla, top with the vinegar slaw, and finish with a generous drizzle of lime crema. Serve immediately.
Mitch Tip: let the slaw sit for a few minutes before building your tacos -- the vinegar, sugar, and salt slightly soften the cabbage while keeping plenty of crunch, the perfect contrast to the hot-off-the-grill steak.