“Taco Tango” – Tortillas with tender flank steak, creamy avocado, and spicy salsa
“Taco Tango” – Tortillas with tender flank steak, creamy avocado, and spicy salsa
Tortillas from the Versa-Tile Plancha Grill
Do you love the sizzle of juicy meat on a hot grill and the flavours of Mexico? Then “Taco Tango” is the recipe for you. This wild Tex-Mex grilling adventure combines tender flank steak with creamy avocado, spicy salsa, and melted Cheddar – served on crispy corn tortillas. Perfectly prepared on the Versa-Tile Grill using the grill grate tile and the integrated griddle surface. Whether it’s a summer party, a get-together with friends, or simply because you can – this recipe brings the heat to your plate. ¡Vámonos!
Ingredients
- 8 corn tortillas
- 120 g Cheddar
- 360 g flank steak
- 120 g Avocado
- 80 g colourful cherry tomatoes
- 40 g Jalapeños
- 4 limes
- 10 g black pepper (freshly ground)
- 40 g sea salt
- 40 ml olive oil
- 60 g Pickles
Directions
1.
Prepare the grill:
Preheat your Versa-Tile Grill with the grill grate tile to around 250°C. Turn both knobs to also preheat the integrated griddle surface.
2.
Prepare the meat:
Trim the flank steak and cut it into four equal portions. Lightly coat each piece with olive oil. Then place them straight onto the hot grill grate!
3.
Prepare the salsa:
While the meat is grilling (approx. 7–12 minutes), get to work on the salsa:
Dice the cherry tomatoes, avocado, and jalapeños.
4.
Mix the salsa:
Add the juice of the limes and the olive oil, season generously with sea salt and freshly ground pepper. Mix well – your fresh Tex-Mex salsa is ready!
5.
Flip the steak:
Turn the flank steak regularly. Depending on thickness, it takes 7–12 minutes to reach medium doneness. Make sure it's nice and crisp on the outside and juicy on the inside.
6.
Grill the tortillas:
Now it’s time for the cheese: place the corn tortillas on the hot griddle surface next to the grill grate and sprinkle generously with Cheddar. Let the cheese melt while the bottom gets wonderfully crispy – an absolute flavour moment!
7.
Let the steak rest:
Once the meat is cooked to medium, remove it from the grill and let it rest for at least 3 minutes. This keeps all those delicious juices locked inside.
8.
Slice the steak:
Cut the steak into thin slices.
9.
Time to plate:
Place the tortillas on a plate and spread with the avocado-tomato salsa.
10.
Last but not least:
Top the tortillas with slices of steak, add a few pickles, and finish with lime zest, sea salt, and freshly ground black pepper. ¡Buen provecho! Add an ice-cold drink – and get ready for a taco tango on your tongue.
Suggested for this recipe
Art. No. # 140134
Griddle Starter Kit
Art. No. # 140241
Versa-Tile®
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