Since our founding in 2010, we've built relationships with local grill masters, southern smoking champions, renowned chefs, and home cooks from Maine to Oregon. We love to learn how cooks of every skill level can use our products to bring delicious meals to their dinner table! Check out our wide variety of recipes, organized on our blog into categories for ease of searching.
Or, if you are looking for something new to create out of a blend you already have, try searching for the product, and the link to the recipes will be listed right there. Want to see more? Follow us on social media where we and our customers post regularly!
2 Lbs Flank Steak
2 Tbsp Mexican Blast Seasoning
12 Corn or Flour Tortillas
Pico De Gallo (Minced Jalepeno, Onion, Tomato and Cilantro)
4 Thinly Sliced Radish
Generously season the flank steak on both sides with the Mexican Blast seasoning. Let meat sit at room temperature for about a half before grilling. Allowing the meat to reach room temperature ensures more even cooking.
Heat grill to medium-high and grill approximately 10 minutes per side or until a meat thermometer reaches 140 degrees for medium. The meat will continue to cook as you let it rest, covered loosely in foil, for another 10 minutes.
As meat is resting, grill your tortillas on both sides until hot and starting to puff. Slice flank steak against the grain very thinly, assemble your tacos and enjoy!