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Blue Jean Chef
Serves: 4
First, make the marinade. Combine the garlic, chipotle, parsley, oregano, cumin, lime juice, and olive oil in a non-reactive bowl. Coat the flank steak with the marinade and let it sit together in the refrigerator for 1-4 hours.
While the steak marinates, prepare the salsa. Combine the corn kernels, tomato, red onion, olive oil, lime juice, salt, and pepper in a bowl. Set aside.
Preheat the grill until hot. Place the Cook's Essentials® BBQ pan on the grill and preheat for 5 minutes. When the BBQ pan is ready, place the flank steak onto the pan and grill for 3 minutes per side (for medium).
Remove the steak from the BBQ pan and let it rest for a few minutes. Quickly grill the tortillas, just to create marks and warm them up. Slice the steak against the grain on a bias, making thin strips.
Wrap the strips of steak in the tortillas along with some sliced avocado, a handful of arugula, and a spoonful or so of salsa. Enjoy! Serves 4.