Marinated London Broil Tacos

Tacos are a favorite of the OurHarvest team. They are super flavorful, can be customized to any palette (kids love them!), and are fun to make. When making tacos (and all food for that matter), the single most important thing is the underlying quality of the ingredients. In the recipe below (actually a combination of a few recipes), we used various OurHarvest products and the beauty of this is you can pick and choose what fits your taste. We use 100% grass-fed london broil, swordfish, any mix of sliced and shredded vegetables, Hudson Valley Fresh Sour Cream, and most importantly, NYC's best tortillas and salsas from Tortilleria Nixtamal.When making tacos (and all food for that matter), the single most important thing is the underlying quality of the ingredients. In the recipe below (actually a combination of a few recipes), we used various OurHarvest products and the beauty of this is you can pick and choose what fits your taste. We use 100% grass-fed london broil, swordfish, any mix of sliced and shredded vegetables, Hudson Valley Fresh Sour Cream, and most importantly, NYC's best tortillas and salsas from Tortilleria Nixtamal.

Print
  • Serves: 2
  • Cook Time: 30 minutes
Ingredients
  • 1 ½ tablespoon ground cumin
  • 2 Jalapeños or other Hot Peppers, stemmed, cut in half and seeded (leave in seeds if you want it extra spicy)
  • 4 garlic cloves, peeled
  • 2 tablespoon cracked black pepper
  • cup ½ cup freshly squeezed lime juice
  • 2 bunches cilantro, stems and leaves
  • 1 cup olive oil
  • 2 teaspoon salt
  • 2 Shots blanco tequila (one for you, one for the marinade!)
  • London Broil
  • 1 pound 100% Corn Tortillas
  • 1 Container Salsa Verde
  • 1 Container Salsa Roja
  • 1 pint Sour Cream
  • 1 Container Lettuce, shredded
Directions
  1. Place all ingredients except for the meat in a blender and blend on high for about a minute.
  2. Place meat in a gallon-size Ziploc bag, cover with marinade and seal.
  3. Place meat in the refrigerator overnight, preferably for 24 hours.
  4. After the meat has finished marinading, set up your grill for direct grilling ( meaning the heat of the coals or the gas burners should be directly below the grates / food.)
  5. Remove meat from marinade and brush off excess marinade
  6. Brush grill grate with a cooking oil (grapeseed, vegetable, canola, olive, etc.).
  7. Place meat on the hot side of the grate for about 3 minutes, then sear it on the other side, over the hot part of the grate, for another 3 minutes.
  8. Lower the heat on the grill (or move meat to the cooler part of the grill) and cook for another 3 to 6 minutes. The internal temperature should not exceed 130 degrees.
  9. Place meat on a cutting board and let it rest for 10 minutes.
  10. Slice it thin, against the grain and reserve for tacos.
  11. Use the London broil slices, salsas, and cut up vegetables and create your own custom taco!
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