When it comes to combining the rich flavors of the Southwest with the bold spices of the South, this Louisiana Cookin recipe for Grilled Flank Steak Tacos with Cajun Pico de Gallo stand out as a winning dish. Perfect for a quick midweek meal or a weekend gathering with friends and family, this recipe is sure to satisfy your cravings for something hearty and full of flavor. The tender flank steak, marinated to perfection, pairs beautifully with a zesty Cajun pico de gallo, creating a fusion that’s both unexpected and utterly delicious.

Ingredients:

• 1½ to 2 pounds of flank steak
• 12 corn tortillas, warmed
• 1 tablespoon lime zest
• 1 teaspoon cumin seeds
• 1 tablespoon chili powder
• 1 tablespoon Cajun seasoning
• ¼ cup olive oil
• Cajun Pico de Gallo (recipe follows)
• Guacamole, queso fresco, and lime wedges, to serve
• Garnish: fresh cilantro

Directions:

1. Marinate the Steak: Begin by preparing the marinade. In a large resealable plastic bag, combine the olive oil, chili powder, Cajun seasoning, lime zest, and cumin seeds. Mix the ingredients well, ensuring they’re evenly distributed. Add the flank steak to the bag, seal it, and push out as much air as possible. Refrigerate the steak for at least 30 minutes to allow the flavors to penetrate the meat. For even more intense flavor, marinate the steak overnight.
2. Prepare the Grill: When you’re ready to cook, heat a grill pan over medium-high heat. If you prefer, you can also use an outdoor grill, which will add a nice smoky flavor to the steak.
3. Grill the Steak: Remove the steak from the marinade, discarding the excess liquid. Place the steak on the hot grill pan and cook it for 10 to 15 minutes, turning once, until it’s nicely browned and has reached an internal temperature of 140°F. This will give you a medium-rare steak, but feel free to cook it to your desired level of doneness. Once cooked, let the steak rest for 10 minutes—this allows the juices to redistribute, resulting in a more tender and flavorful steak.
4. Assemble the Tacos: Thinly slice the rested steak against the grain. This helps to ensure that each bite is tender. Serve the slices of steak in the warmed corn tortillas, and top with Cajun Pico de Gallo. Add dollops of guacamole, crumbles of queso fresco, and a squeeze of fresh lime juice. If you’re a cilantro fan, sprinkle some on top for a fresh, herbaceous finish.

To round out your meal, consider serving these Grilled Flank Steak Tacos with a few complimentary side dishes. Mexican Street Corn (Elote), with its creamy, cheesy, and slightly spicy coating, is a perfect match for the bold flavors of the tacos. Black Bean Salad offers a refreshing contrast, with its mix of black beans, corn, red bell peppers, and a lime-cilantro dressing. For something lighter, a simple Green Salad with Avocado and Lime would balance the richness of the steak.

These Grilled Flank Steak Tacos with Cajun Pico de Gallo are more than just a meal—they’re an experience. The fusion of flavors from the Southwest and the South creates a dish that’s both familiar and exciting. Whether you’re making them for a quick weeknight dinner or serving them at a weekend cookout, these tacos are sure to be a hit. Their adaptability and ease of preparation make them an ideal choice for any occasion, from casual family dinners to lively gatherings with friends. Don’t forget to experiment with different toppings and side dishes to make the meal truly your own. With every bite, you’ll savor the perfect blend of smoky, spicy, and tangy flavors that will leave your taste buds craving more.

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