Margarita Flank Steak Tacos with Sriracha Roasted Almonds

What do you get when you take a perfectly seared flank steak tacos with a margarita marinade topped with Honey Glazed Sriracha roasted almonds? You get a little bit of heat with a little bit of sweet for the perfect summer fiesta meal!

Ingredients
1lb Flank Steak
4 OZ Top Shelf Gold Tequila
4 OZ Lime Juice
2 Tbsp Olive Oil
½ Sriracha Roasted Almonds
2 Diced Tomatoes
1 Diced White Onion
2 Tsp Kosher Salt
2 Tsp Fresh Ground Pepper
Vegetable Oil
Flour Tortillas

Instructions
Marinade for the Streak
In a bowl, mix the Tequila, Lime Juice and Salt &
Pepper. Lay out the Flank Steak in a baking dish
and pour the bowl mixture over the steak. Add
Olive Oil to the top of the steak. Then, flip the
steak over and cover dish with plastic wrap. The
steak needs to marinate for a minimum of two
hours, or as long as ten hours in the refrigerator
of cooler.

Pre-heat your oven to 375 degrees and prepare
your vegetables.

Heat an iron skillet on the stove and make sure
the pan is nice and hot. Add a little vegetable oil
to the pan and add the steak. Don’t touch the
steak. Let it cook for 2-3 minutes and then turn
over to cook on the other side for 2-3 minutes.
Remove from the stove and place into the oven
for 5 minutes.

In the meantime, lightly toast your tortillas in a
small frying pan and set aside.
Remove the steak from the oven and let sit on

cutting board for about 7-10 minutes. This allows
the meat to soak up all the juices while the
residual heat continues to cook the streak.
Slice the streak in small, thin, strips. Place into
the toasted tortillas.

Honey Glazed Sriracha Almonds

Ingredients
3 cups Honey Glazed Almonds
Spray Olive Oil
2 tbsp sriracha seasoning
You can either make or purchase Sriracha seasoning. Perrys Plate has an outstanding recipe. Or purchase McCormick offers several options for purchasing.

Instructions
Preheat your oven to 325º and line a sheet pan with parchment paper or a silicone baking mat.
Add the Honey Glazed Almonds and spray lightly with olive oil. Sprinkle the Sriracha over the nuts and bake for 10 minutes.

Allow the almonds to cool completely, then roughly chop the almonds before sprinkling them on top of the tacos at the last minute.

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