Are you looking for a marinade that will wake up those taste buds, but have wonderful healthy properties as well? The marinade for this spicy taco dish includes heart healthy olive oil as well as balsamic vinegar which is loaded with antioxidants! Win/Win!
If the HOT Baklouti Green Chili Olive Oil isn't enough for you, I also added Serrano Honey Balsamic Vinegar as the base for the marinade. No worries, the tacos won't burn your taste buds. However, the flavor that the marinade imparts such flavor to the steak.
I used 2 lbs. of thinly sliced flank steak. Cut into bite sized pieces.
Here's the marinade:
4 T. Serrano Honey Balsamic Vinegar
2 T. Baklouti Green Chili Olive oil
1 t. salt
1 t. granulated garlic
1/2 t. ground cumin
In a small bowl, whisk together all ingredients until completely blended. Pour into a glass or ceramic bowl. Add the steak and stir until steak is well coated. Let marinate 2 - 3 hours in refrigerator if possible.
Remove steak from refrigerator.
Heat a large cast iron skillet over high heat until a drop of the marinade sizzles when added to the skillet.
Using tongs, add about half the steak to the skillet in a single layer and reduce heat slightly. Quickly cook the steak (it's so thinly sliced it won't take but a minute!) and remove from skillet onto a platter or bowl. Continue browning the steak in batches until finished.
For street tacos, you definitely need the smaller sized corn tortillas. Prepare and heat according to package directions. For this amount of steak, we had 8 tacos.
Divide steak evenly into prepared tortillas. Garnish with chopped cilantro, thinly sliced radishes, and taco sauce. Serve with lime wedges.