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Mini Beef Tacos with Citrus Salsa

This Flat Iron Steak recipe takes tacos to an impressive place for your next party. Bright flavors and a bit of heat will wow your guests.

Cook Mode

Ingredients:

  • 2 beef Flat Iron Steaks (8 ounces each)
  • 12 corn tortillas (6 to 7-inch diameter)
  • 1 tablespoon vegetable oil
  • Salt and pepper
Citrus Salsa:
  • 1/3 cup chopped jicama
  • 1/3 cup chopped orange
  • 1 tablespoon finely chopped jalapeño pepper
  • 2 teaspoons red wine vinegar
  • 1 tablespoon chopped fresh cilantro
  • 1/2 teaspoon grated orange peel
Avocado Cream:
  • 1/2 cup mashed avocado
  • 1 tablespoon low-fat dairy sour cream
Rub:
  • 2 teaspoons ground cumin
  • 1 teaspoon grated orange peel

Cooking:

  1. Combine Citrus Salsa ingredients in small bowl; season with salt and pepper as desired. Set aside.
  2. Combine Avocado Cream ingredients in small bowl; season with salt and pepper as desired. Set aside.
  3. Combine Rub ingredients; press evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Transfer steaks to carving board.
    4. Cook's Tip: To pan-broil steaks, heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 13 to 15 minutes for medium rare to medium doneness, turning occasionally.
  4. Meanwhile, cut 1 "mini tortilla" from each tortilla with 4-inch diameter cookie cutter. Discard tortilla scraps or save for another use. Lightly brush both sides of mini tortillas with oil. Grill over medium heat 1 to 3 minutes or until lightly crisp, turning once.
    5. Cook's Tip: Four-inch mini corn tortillas are occasionally available in Hispanic markets and some large supermarkets.
  5. Carve steaks lengthwise in half, then crosswise into thin slices. Season with salt and pepper as desired. Top each mini tortilla with equal amounts of avocado cream, beef slices and salsa. Serve immediately.

Nutrition Information

Safe Handling Tips

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!