Directions

Cheese Crusted Tortillas

1. Preheat a skillet over the stove or grill.

2. Take about an 1/8 - 1/4 cup chihuahua cheese and sprinkle it in a circle the size of the tortilla at the center of the pan.

3. Let cheese melt and begin to brown on the edges before laying a tortilla overtop.

4. Wait 1-2 minutes for the cheese to brown on the other side.

5. Remove tortilla and place in a taco form to help tortilla cool in a "V" shape.

Cooking the Flank Steak

1. Remove your fully-thawed steak from the packaging. Pat dry and season each side with Bold & Beefy Seasoning. Let Sit in the refrigerator for 20-30 minutes.

2. To create direct and indirect cooking areas, place the fuel in half of the grill and bring the heat up to 375º- 400º.

3. Start by cooking the steak over direct heat for 1-2 minutes on each side.

4. Move your wagyu to indirect heat and cover until internal temperature of 130º- 135º is reached for a medium rare cook.

5. Remove from pan and let meat rest on a cutting surface for 5-10 minutes before slicing.

Taco Assembly

1. When you are ready to assemble, slice the flank steak at an angle against the grain.

2. Sprinkle a dash of bold and beefy seasoning over the steak before dispersing between the taco shells. Place 3-4 slices of steak in each taco (or more if that's how you like it).

3. Using a slotted spoon scoop a spoonful of pico de gallo and let drain before tossing in each shell.

4. Add in an extra sprinkle of chopped white onion in each shell, followed by cilantro.

5. Top next with a drizzle of crema, chimichurri, and hot sauce.

6. Then ad a couple slices of avocado and pickled onions.

7. Finally, sprinkle with cotija cheese.

8. Serve with a slice of fresh lime and enjoy!