Flank Steak Taco Ingredients:
- ¼ cup of Camouflage Hank Sauce
- ¼ cup of Worcestershire
- ¼ cup of hoisin sauce
- ¼ cup of garlic BBQ sauce of your preference
- 2oz of bourbon (optional)
- Dash of Honey Habanero Hank Sauce for extra heat (optional)
- 1.5-2 lb. flank steak
- Taco shells
- Extra virgin olive oil
- Hank Rub Seasoning
Flank Steak Preparation:
- Combine Camouflage, Worcestershire, hoisin sauce, bbq sauce, bourbon, and Honey Habanero in dish large enough to accommodate flank steak. (We used a 9"x13" pan)
- Coat steak in a light coating of olive oil
- Generously coat both sides of the steak in Hank Rub and massage into the meat
- Let marinade for at least 60 mins and up to 12 hours in the fridge
- Once steak has marinated, remove from fridge, and preheat grill or skillet. Steak should be at room temperature before grilling
- Cook on medium-high heat for approximately 3 minutes per side to achieve medium-rare.
- Remove from heat and let rest on a cutting board for about 5 minutes before cutting.
- Slice thin and assemble the taco!
Black Bean and Corn Salsa Ingredients:
- 2 cans of black beans, drained & rinsed
- 2 ears of corn, cut off the cob
- 1 habanero, diced very fine
- 3 cloves of garlic, diced fine
- 2 small sweet peppers diced without seeds
- 1 tbsp. fresh ginger diced very fine
- ¼ bunch of fresh cilantro rough chopped
- ¼ cup Cilanktro Hank Sauce
- 1 tbsp. Hank Dry Rub
- 2 tbsp. of olive oil
- 1 lime juiced
- Salt to taste
Black Bean and Corn Salsa Preparation:
- Combine all ingredients in a medium mixing bowl
- Salt to taste
- Once thoroughly mixed, allow to chill in fridge
