Flank Steak Tacos with Citrus Salsa & Spicy Hot Mayo

Rethink Tacos with This Delicious Recipe! | Serves 4

INGREDIENTS:

1 ½ C trimmed and thinly sliced flank steak

1 very large garlic clove chopped finely

3 T olive oil, divided

2 t red wine vinegar

1 sprig rosemary

2 – 3 Amy’s Famous Grill Rub

1/2 T kosher salt

1 C finely sliced savoy cabbage

¾ C Duke’s mayonnaise

3 T sriracha sauce

½ t cumin powder

¼ t black pepper

3-4 t lime juice, divided

½ medium jalapeño, seeded and finely diced

1 large naval orange, knife-trimmed and flesh cut into small dice

Juice remaining squeezed from peel, about 2 teaspoons

¼ C chopped fresh cilantro

¼ C red onion finely diced

1/3 pint red cherry tomatoes cut into small pieces

¼ t kosher salt + ¼ t black pepper

4 flour tortillas, slightly warmed

METHOD:

• Place finely sliced flank steak in a bowl with the chopped garlic, 1 T olive oil, rosemary, ¼ t lime juice, and Amy’s rub. Toss well crushing the rosemary leaves with your hands as you blend the ingredients. Set aside (Make sure meat is at room temperature before cooking.)
• Slice savoy cabbage and place in a bowl, set aside. In a small bowl combine the mayonnaise, 2 t orange juice, cumin, and sriracha sauce and set aside. Combine the salsa ingredients by adding the tomatoes, jalapeno, red wine vinegar, orange slices, red onion, cilantro, and 2 t of orange juice and 2 t of fresh lime juice and salt and pepper.
• Heat a small sauté pan to very hot and adding one at a time, heat up the tortillas before adding ingredients.
• Heat another medium sized sauté pan to very hot. Add the 2 T olive oil. Remove the large sprig of rosemary and add the steak mixture to the hot pan. Cook for about 3 minutes and turn off heat.
• To assemble lay out two tortillas on plate. Slather with ¼ of the hot mayo, and a bit of the cabbage. Then the steak and finish with the salsa.
• SERVE.