All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:
3         Tbsp             Fresh lime juice
1/2      C                  Thinly sliced white onion
1         Tbsp             Fresh garlic- minced
1/4      C                  Milk
24       oz                 Flank steak or Top round steak (sometimes labeled as London Broil)
1/3      C                  Spice Union Beef Barbeque Rub
1         ea                 Large Onion- cut into 1/2 inch thick rings
1         ea                 Red bell pepper- cut in half, seeds and stem removed
1         ea                 Yellow bell pepper- cut in half, seeds and stem removed
1         Tbsp             Olive oil
8-10    ea                 Flour tortillas
1         ea                 Lime- cut into wedges
1         ea                 Fresh cilantro bunch

 

1. Combine lime juice, thinly sliced onion, garlic and milk in a large zip lock bag.

2. Add the steak to the zip lock bag and marinate the steak for one hour at room temperature.

3. Combine the large onion rings, bell pepper and olive oil in a large bowl.  Toss to coat the vegetables with the olive oil.

4. Add a tablespoon of Spice Union Beef Barbeque Rub to the vegetables and toss until evenly seasoned.

5. Preheat your grill to high heat.

6. Place the onions and peppers on the grill, over the hottest part of the grill.

7. Once the onions and peppers have a little char on them, move them to a less hot part of the grill and continue to cook for an additional 5 minutes or just until soft.

8. Remove the steak from the marinade and pat dry with a paper towel.

9. Liberally season the steak with the remaining Spice Union Beef Barbeque Rub.

10. Grill the steak over the hottest part of your grill until desired doneness (internal temps: 120°F for rare, 130°F for med-rare, 140°F for medium).

11. Let the steak rest for 4-5 minutes before thinly slicing.

12. Cut the onions in half and the peppers into strips.

13. Assemble the tacos by placing onions and peppers onto warmed tortillas, then adding the sliced steak on top.

14. Garnish with lime wedges, plenty of fresh cilantro and any of your favorite taco toppings, such as pico de gallo, queso fresco, raw diced onion, or guacamole.