Flank Steak Taquitos

Invite guests to build their own scrumptious taquitos (little tacos) featuring grilled steak. One taquito makes a hearty appetizer, while two with a side of rice could be a lunch or light dinner.

15 min.
18 min.



  1. Place steak in a large resealable plastic bag.
  2. For marinade, place onion, garlic, lime juice, chili powder, cumin and salt in a blender. Cover and blend thoroughly. Pour mixture over steak in bag; seal bag. Marinate in refrigerator for 30 minutes.
  3. Prepare a charcoal or gas grill for direct cooking over medium-high heat. Drain steak and pat dry; discard marinade. Grill steak for 13 to 15 minutes for medium-rare (145°F) or 16 to 18 minutes for medium (160°F) turning once halfway through.
  4. Transfer steak to a cutting board; cover loosely with foil and let rest for 15 minutes. Thinly slice steak diagonally across the grain. Serve with tortillas, avocados, queso fresco, Crema Caliente, Roasted Corn Salsa and limes.

CREMA CALIENTE: In a small bowl, combine 1 cup sour cream, 2 tablespoons fresh lime juice and ¼ cup Mexican-style hot sauce, such as Cholula brand. Nutrition facts per serving: 243 calories, 9 g fat, 2 g saturated fat, 0 g trans fat, 17 mg cholesterol, 350 mg sodium, 34 g carbohydrates, 4 g fiber, 6 g sugar, 10 g protein. Daily Values: 9% vitamin A, 16% vitamin C, 8% calcium, 11% iron.

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