Easy jalapeño citrus marinade adds incredible flavor to bison flank steak while also making it insanely tender and juicy! Aside from marinating time, these bison tacos come together with just 20 minutes of prep time. Serve the delicious steak in warm tortillas with your favorite toppings and homemade garlic lime crema.
1poundbison flank steak(or beef flank steak - see notes*)
corn tortillas for serving
optional garnishes: mashed avocado, finely chopped onion, finely chopped cilantro, queso fresco or cotija cheese, hot sauce
1orange, juiced(about ½ cup)
1lime, juiced(about 2 tablespoons)
¼cupcilantro, finely chopped
4garlic cloves, minced
1jalapeño, seeds removed and finely chopped
Garlic Lime Crema
1 ½tablespoonslime juice
lime zest from ½ lime
1large garlic clove, minced
In a shallow dish, mix together the marinade ingredients. Add the steak and make sure that both sides are well coated in the marinade. Marinate in the fridge for 4 hours or overnight.
Preheat the grill to medium-high heat. Remove the steak from the marinade and pat dry with paper towels. Grill over direct heat for about 2 minutes per side, or until the internal temperature reaches 125-130 degrees F. Remove from the grill, and let the steak rest for 5-10 minutes before slicing. The internal temperature will continue to rise from carryover heat bringing the steak closer to 135 degrees F for medium doneness.
While the steak rests, mix together the garlic lime crema ingredients.
Thinly slice the steak at an angle against the grain. From there, cut the strips into small pieces, if desired.
Warm the corn tortillas, then spread with smashed avocado and top with steak. Garnish with onion, cilantro, queso fresco and garlic lime crema. Finish with a few dashes of hot sauce, if desired.
*Beef flank steak is bigger and thicker than bison flank steak, so you will need to grill it a little longer, about 6 minutes per side until the internal temperature reaches 125-130 degrees F.
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