Flank Steak Tacos

Ingredients

For the Steak & Tacos

• 1 lb flank steak
• 1 Tbsp olive oil
• 1 ½ Tbsp Coffee Cocoa Chili Spice Rub
• 1 pack street taco size flour tortillas
• Lime wedges (for serving)

For the Chunky Avocado Guacamole

• 2 ripe avocados (pitted, peeled, and cut into small cubes)
• 1 Tbsp white onion, minced
• 1 Tbsp fresh cilantro, minced
• 1 ½ tsp jalapeño (fresh or jarred, minced; optional)
• Juice of ½ a lime
• Salt and pepper, to taste

For the Fresh Pico de Gallo

• 2 large tomatoes (seeds removed, chopped)
• ¼ cup white onion, chopped
• 2 tsp jalapeño (fresh or jarred, minced; optional)
• 2 Tbsp fresh cilantro, chopped
• Juice of ½ a lime
• Salt and pepper, to taste

Instructions

Prep & Rest (Steak & Salsas)

1. Rub & Rest Steak: Rub the 1 lb flank steak all over with 1 Tbsp olive oil, then coat evenly on both sides with the 1 ½ Tbsp Coffee Cocoa Chili Spice Rub. Let it rest at room temperature for ½ hour (30 minutes) so the spices penetrate and the beef cooks evenly.
2. Pico de Gallo: In a small bowl, combine the chopped tomatoes, ¼ cup white onion, 2 tsp jalapeño, 2 Tbsp cilantro, and juice of ½ a lime. Season with salt and pepper, toss gently, and set aside.
3. Chunky Guacamole: In a separate bowl, fold together the cubed avocados, 1 Tbsp white onion, 1 Tbsp cilantro, 1 ½ tsp jalapeño, and juice of ½ a lime. Season with salt and pepper to taste, keeping it chunky.

Grill, Rest & Slice

1. Grill: Preheat your BBQ to high heat (450°F–500°F). Grill the rested steak over direct high heat with the lid closed for 5 to 6 minutes per side for medium-rare (internal temp 130°F–135°F).
2. Rest & Slice: Transfer to a cutting board and rest for 10–12 minutes. Slice thinly against the grain at an angle.

Warm, Assemble & Serve

1. Warm Tortillas: Place the flour tortillas directly on the grill grates over indirect heat for 10–15 seconds per side until warm and pliable.
2. Build & Serve: Layer each warm tortilla first with a spread of chunky guacamole, followed by the fresh pico de gallo, and top with the coffee-rubbed flank steak. Serve immediately with fresh lime wedges.