Southwest Ranch Beef Tacos


  •  1 1/2 pounds flank steak or skirt steak
  •   6-8 flour tortillas
  • 1/4 cup vegetable oil
  •  ¼ cup soy sauce
  • 2 Tbsp. lime juice
  • 2 Tbsp. apple cider vinegar
  • 1 tsp. cumin powder
  • 3 garlic cloves
  • 1 jalapeno, seeded and diced finely
  • 1 large tomato, chopped
  • ¼ head iceberg lettuce thinly sliced
  • 1 avocado,  sliced
  • ¼ red onion thinly sliced
  • Shirlie Jayne’s Southwest Ranch Dressing
  • ¼ red pepper sliced
  • 2 tsp. Shirlie Jayne’s Savory Everyday Seasoning
  • 2 tsp. taco seasoning
  • pico de gallo (optional)
  • ½ bunch chopped cilantro (optional)

How to Prepare

  1. Season flank steak or skirt steak with Shirlie Jayne’s Savory Everyday Seasoning and taco seasoning.
  2. Whisk vegetable oil, soy sauce, lime juice, apple cider vinegar, cumin powder and jalapeno

              in a large, non-reactive bowl.

  1. Add your choice of steak to marinade and turn over a couple of times to coat well.
  2. Cover with plastic wrap and refrigerate 1-4 hours or overnight.
  3. Preheat grill or cast iron pan.
  4. Sear steak on hot flame for a few minutes until well seared on one side then turn the steak over ad sear the other side. Reduce heat. Test with a meat thermometer into the thickest part of steak for medium rare at 125 degrees or 140 degrees for medium.
  5. Remove from heat, let rest on a cutting board, tent with foil and let rest for 10 minutes.
  6. While the steak is resting grill or warm tortillas on the grill or the pan (or microwave them for 15 to 20 seconds.
  7. Thinly slice steak.
  8. Platter steak, warmed tortillas, chopped tomatoes, sliced iceberg lettuce, diced avocado, sliced red onion, pico de gallo (optional) and cilantro (optional)
  9. Top with Shirlie Jayne’s Southwest Ranch salad dressing

Site built by CCS InteractiveWeb Design in the Inland Empire