Tacos de falda de ternera a la parrilla

Ingredientes

• Steak
• 2 tablespoons chile-lime seasoning
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano leaves
• 1/2 teaspoon pepper
• 1 (16- to 20-ounce) flank steak
• 4 teaspoons olive oil
• Corn Salsa
• 3/4 cup whole kernel corn
• 3/4 cup pico de gallo
• 1 teaspoon fresh lime juice
• Tacos
• 16 (6-inch) corn tortillas
• 16 (3/4-ounce) slices Land O Lakes® White Deli American

Preparación

1. 1

   Combine chile-lime seasoning, cumin, oregano and pepper in bowl. Rub steak with olive oil and seasoning mixture. Cover; refrigerate 30 minutes.

2. 2

   Combine all corn salsa ingredients in bowl. Set aside.

3. 3

   Heat gas grill to medium or charcoal grill until coals are ash white.

4. 4

   Place steak onto grill. Grill, turning once, 8-12 minutes or until internal temperature reaches 145°F (medium-rare) or desired doneness. Remove from grill; let rest 10 minutes before slicing.

5. 5

   Place tortillas onto grill; grill, turning once, 1-2 minutes or until heated. (Watch closely so they do not burn.) Remove from grill; top each with 1 slice cheese. Stack 2 tortillas on top of each other, cheese-side up, for each taco.

6. 6

   Place steak onto cutting board; cut across grain into thin slices. Place about one-eighth sliced steak over each tortilla stack. Top with 2 heaping tablespoons corn salsa; fold tortillas in half. Serve immediately.