Prime Rib Seasoning Tacos

Taco night just got better! This recipe features Rodelle’s Prime Rib Seasoning blend with chipotle in adobo to make your steak taco experience NEXT level! We won’t stop there, every taco needs salsa. Included are both an herb forward salsa verde and a toasted pepita salsa rojo. Try them separately or mixed together, there is no wrong way to eat these! 

  • Medium
  • 40 mins
  • 18 servings
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Ingredients

For the Protein:  

  • 1 medium size flank steak (2lbs) 
  • 1- 7 oz. can of chipotle in adobo, using half for steak and the other half will be used for salsa rojo (99g) 
  • 6 Tbsp. (64.5g) Rodelle Prime Rib Seasoning Blend 
  • 1 T oil (12g) 

For the Salsa Verde: 

  • 1-2 jalapenos, stems removed  (77g)  
  • 1 bunch of cilantro (40g) 
  • 2 fresh limes, juiced (52g) 
  • 3 garlic cloves (12g) 
  • 2/3 cup canola or vegetable oil (120g) 
  • 1 tsp. kosher salt (5g) 

For the Toasted Pepita Salsa Rojo: 

  • Chipotle in adobo ( use remaining half of can from steak preparation, 99g) 
  • 1 cup pepitas, raw unsalted (74g) 
  • 2 Tbsp. Rodelle Toasted Sesame Seeds (20g) 
  • 1 tsp kosher salt (5g) 
  • 1/3 cup vegetable or canola oil (67g) 
Uses
Occasions
Directions

Steak Preparation : 

  1. Place flank steak on a clean cutting board. Using a sharp knife, remove any excess fat or silver skin and pat dry with a paper towel. 
  1. Using a mortar and pestle or molcajete, muddle the Rodelle Prime Rib Seasoning along with chipotle in adobo. If these items are not available, a spice grinder would work to break down the seasoning and blend the chipotle in adobo into a paste. 
  1. Spread the seasoning paste on the flank steak and massage all over for full coverage.   
  1. Using a cast iron skillet, preheat until pan is smoking. Add tablespoon of oil to just cover the bottom of the pan to help get a nice sear on the meat.  
  1. Cook on each side 4-5 min for a nice medium rare to medium steak temperature. Cook longer if medium well done is preferred. 
  1. Transfer steak to a clean and sanitized cutting board to rest. Prepare salsas while steak is resting. 

 

Salsa Verde Preparation: 

  1. Add washed jalapenos to a preheated, hot skillet. Make sure excess water is removed from jalapenos before adding to pan. 
  1. Turn peppers as needed until blistered on all sides.  
  1. Transfer peppers to a bowl and cover with plastic wrap to steam.  
  1. Rinse cilantro and tear or rough chop leaves and stems before adding to blender.  
  1. Remove stems from jalapenos and add to blender (include seeds for more heat). 
  1. Add lime juice, garlic cloves, salt and oil 
  1. Blend on medium to medium high until ingredients are pureed. 

Toasted Pepita Salsa Rojo Preparation: 

  1. Add washed tomatoes to a preheated, hot skillet. Make sure excess water is removed before adding to pan.  
  1. Turn tomatoes as needed until blistered on all sides. 
  1. Transfer tomatoes to a bowl and cover with plastic wrap to steam. 
  1. In a skillet, add layer of pepitas and toast on low-medium heat. Shake pan and stir constantly to not burn.  
  1. In a blender, add chipotle in adobo, Rodelle Toasted Sesame Seeds, lime juice and salt. 
  1. Pulse until mixture is chunky. Add toasted pepitas and roasted tomatoes (skins removed) and pulse to break up ingredients. 
  1. Add oil and blend on medium to medium high until pureed. 

 

Serving: 

  1. With a sharp knife, slice steak against the grain on a bias. Transfer to a platter. 
  1. Serve with warm tortillas and top with diced onion and cilantro. 

 

Tip: 

  1. Warm tortillas on a dry, hot skillet for one-two minutes on each side before serving.  
  1. Add queso fresco or cotija cheese. 

 

This recipe was created for Rodelle by Cindy Coleman part of ADM's Culinary Team. Recipe was photographed for Rodelle by Amanda at @frommetovuu.