2 lbs. Flank steak (I used venison chops, thanks to my hunting husband and sons, grilled them and cut them thin--yummy!)
Olive oil Kosher salt and cracked black pepper
4 garlic cloves minced 1 jalapeno minced and seeded 1 tsp. cumin 1 handful of fresh cilantro, chopped salt and pepper juice of 2 limes 2 tbsp. white vinegar 1/2 cup olive oil
Combine all the ingredients in a large Ziplock bag and add the flank steak to the mixture. Zip closed making sure the marinade is covering the meat. Refrigerate 1-4 hours. If you want to make your own flour tortillas (nothing beats it!) click, here, for your recipe. Prepare while your meat marinates.
2 avocados 1 lime, juiced 1 clove garlic, minced salt and pepper to taste
Cut the avocado in half length-wise, open and take out the large pit. Scoop out the avocado in in a med. size bowl, combine all the ingredients, and using the back-end of a fork, mash the ingredients together until well blended.
Corn Relish: 1 can of corn, drained 1/2 red onion, diced 1 red bell pepper, diced
In a bowl combine all the ingredients. It's ready when you are!
Light your grill to a medium-high heat. Once up to temperature, grill your marinated steak (they should only take a few minutes each side). Take off grill, cover with foil for a couple minutes to rest
Warm your tortillas, have your guacamole and corn relish ready
Cut your steak against the grain and thin. Place on warm tortilla with the guacamole and corn relish. Wrap snuggly in the warm tortilla.