Flank Steak Tacos with Black Bean and Corn Salsa

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:

1. 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)
2. Coat steak in a light coating of olive oil
3. Generously coat both sides of the steak in Hank Rub and massage into the meat
4. Let marinade for at least 60 mins and up to 12 hours in the fridge
5. Once steak has marinated, remove from fridge, and preheat grill or skillet. Steak should be at room temperature before grilling
6. Cook on medium-high heat for approximately 3 minutes per side to achieve medium-rare.
7. Remove from heat and let rest on a cutting board for about 5 minutes before cutting.
8. 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:

1. Combine all ingredients in a medium mixing bowl
2. Salt to taste 
3. Once thoroughly mixed, allow to chill in fridge