Recipe and photo courtesy of California Milk Advisory Board (CMAB)
Makes 4 servings
¼ c. olive oil
2 limes, juiced
3 garlic cloves, minced
Salt and pepper to taste
1 lb. flank steak
8 corn tortillas, warmed (16 tortillas if using 2 per taco)
Strawberry Pico de Gallo (recipe below)
Toppings: Real California Cotija Cheese, cubed; 1 avocado, chopped into cubes; limes for juicing
Whisk together oil, lime juice, garlic, salt, and pepper in a small bowl. Place steak in a plastic bag, pour in marinade, then seal. Shake bag, making sure marinade coats meat completely. Refrigerate for 1 to 4 hours. Heat a cast iron skillet over medium-high heat. Add steak and cook for 6 to 8 minutes on each side. Remove the steak and place on a cutting board; let rest for 5 to 7 minutes. Slice steak against the grain into strips using a sharp knife.
The Strawberry Pico de Gallo:
4 large strawberries, hulled and chopped
1 Roma tomato, chopped
¼ white onion, chopped
⅓ c. fresh cilantro, chopped
1 large jalapeño, sliced
2 limes, juiced
Salt and pepper to taste
Place all ingredients in a medium bowl and stir to combine. Cover and refrigerate until ready to serve.
To assemble the tacos: Place 3 to 4 beef strips on a corn tortilla (or 2 tortillas if using 2 per taco), top with strawberry pico de gallo, Real California Cotija Cheese cubes, avocado cubes, and a squeeze of lime juice. Repeat with remaining ingredients.