Recipe courtesy of Christine Brown
These mouthwatering tacos are perfect for dinner time — or any time! Sister Wives' Christine Brown invited her daughter, Mykelti, and son-in-law, Tony, to take over her kitchen and the results were just too delicious. Watch Tony's authentic taco recipe come to life on the latest episode of Cooking with Just Christine, and catch a brand-new episode every Sunday. Keep scrolling for this family-favorite taco recipe!
- 4 lbs Flank steak
- Garlic salt (or your preferred seasoning of choice)
- Corn tortillas
- 3 ripe Roma tomatoes, chopped
- 1/2 cup finely chopped 1 cilantro, about 1 bunch
- Half a white onion, finely chopped
- Juice of 1 lime, approximately 2 TBSP
- 1/4 tsp Salt
- 5 tomatillos, peeled
- 2 jalapeños
- Mozzarella cheese
Preheat your oven or cast iron grill pan.
Season both sides of the flank steak with garlic powder, salt and pepper. Place the steak on the grill pan and sear until a nice crust forms, approximately 5 minutes. Turn the steak over and sear for another 5 minutes or until the internal temperature reads 120 degrees F for medium rare. Set aside and let the meat rest.
While the beef is resting, make the pico de gallo and salsa verde.
Pico de Gallo:
In a large bowl, combine the tomatoes, cilantro, white onion, lime juice, salt and stir to combine. Set aside.
Peel the tomatillos and remove the stem of the jalapeños. Add all to pot, fill pot with water until it covers the tomatillos. Cook uncovered, stirring regularly until tomatillos color lighten. Drain and add to blender. Add a few dashes with salt and blend until it’s salsa consistence. Usually 3 minutes.
Add corn tortillas to grill. Lightly cook one side and flip. Add a slice of Mozzerella cheese and cook until cheese melts and tortilla is crispy. Add steak and your choice of pico de gallo, salsa verde, or both. Plate up and enjoy.
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