Flank Steak Tacos with Avocado Sweet Corn Guacamole and Grilled Cuban Onions

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Flank Steak Tacos
Flank steak, seasoned, grilled and sliced thinly 20 oz
Flour tortillas 8 each
Flank Steak Seasoning
Club House Tex Mex Seasoning 4 tbsp
Garlic clove, crushed 1
Cilantro, chopped 1/2 cup
Mint, chopped 1/2 cup
Canola oil 1/3 cup
Club House Chipotle Chili Pepper, Ground 1/2 cup
Cuban Onion Seasoning
Purple onions, sliced in rings 2
Lime juice 1 cup
Club House Cinnamon, Ground 1 tbsp
Agave syrup 1/2 cup
Club House Cumin, Ground 1 tbsp
Canola oil 1 cup
Kosher salt 1 tsp
Corn on the Cob, niblets removed and cob discarded 1
Avocados skins, seeds removed 2 each
Basil chiffonade 1/2 cup
Lime, juiced 2 each
Salt, to taste 1/2 tsp


This recipe was created for Club House for Chefs by: Jane Crawford, Chef of Hopyard Bar and Sugar Skull in Charlottetown, PEI.

For the Flank Steak Seasoning: Put everything in a resalable bag and add the flank steak. Let rest in the fridge overnight.

For the Cuban Onion Seasoning: Put all ingredients in resalable bag and add sliced onions. Let rest in the fridge overnight.

For the Guacamole: Mix the raw sweet corn niblets, avocado pulp, lime juice and basil and season with salt. Cover this guacamole with airtight method and squeeze lime juice over the top to stop it from discolouring.

For the Flank Steak: Take flank out of the marinade and lay on 500-degree F grill for approximately 4 minutes on each side. Remove from heat and let rest before slicing. At the same time remove the onions from the seasoning and lay out flat on the 500-degree F grill, flipping the onions as they start to char.

For Serving: Warm the tortillas and serve with guacamole, grilled onions and the sliced flank steak.

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