Mini Flat Iron Steak Tacos
Mini Flat Iron Steak Tacos
  • 30 min
    Prep Time
  • 10 min
    Cook Time
  • 4 to 6

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  • 4-7 oz. Omaha Steaks Flat Iron Steaks, thawed
  • 2 tsp. Southwest Chipotle Seasoning
  • 2 boxes mini taco shells
  • 1 recipe pico de gallo (recipe below)
  • 1 recipe guacamole (recipe below)
  • 4 cups lettuce, shredded
Pico de Gallo:
* Makes about 3 cups
  • 2 cups Roma tomatoes, small, diced into 1/4" pieces
  • 1/2 cup white onion, 1/4" diced
  • 3 Tbsp. cilantro, finely chopped
  • 1 Tbsp. jalapeños, finely minced with seeds
  • 1 Tbsp. lime juice, freshly squeezed
  • 1 tsp. kosher salt
* Makes about 2 cup
  • 3 ea. avocados, medium
  • 1 Tbsp. lime juice, freshly squeezed
  • 1/2 cup pico de gallo
  • 1-1/2 tsp. garlic, freshly minced
  • 1 Tbsp. olive oil
  • 1 tsp. jalapeños, freshly minced
  • 1 tsp. kosher salt
  1. Preheat grill on high.
  2. Sprinkle each side of steaks with 1/4 tsp of Omaha Steaks Southwest Chipotle Seasoning.
  3. Grill steaks 3-4 minutes. Flip, grill additional 2-3 minutes for medium rare.
  4. Let steaks rest 5 minutes before slicing.
  5. Slice steaks thinly against the grain, into at least 8 slices for each steak.
  6. Cut slices into thirds to get about 24 pieces per steak.
  7. Spread out shredded lettuce on serving platter and stand up taco shells.
  8. Carefully place two pieces of steak into each taco shell.
  9. Top each taco with about 1-1/2 tsp of pico de gallo and 1-1/2 tsp of guacamole.
  1. Cut avocados in half, removing pit.
  2. Score avocados without cutting through skin.
  3. Scoop avocado from skin; placing in a mixing bowl.
  4. Add remaining ingredients and fold using a rubber spatula.
  5. Do not over mix or over mash the avocado.
  6. If not serving guacamole immediately; place plastic wrap on top & push into bowl so touching guacamole. Put another piece of plastic on top of bowl to seal out air. Store in refrigerator.
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