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This southwest spin on a wood-fired classic puts the simple in simply delicious. Flank steak is generously seasoned with Traeger Beef Rub, sliced and loaded into warm tortillas with homemade smoked pico, cilantro and sour cream.
5 Medium tomato, seeded and diced
1 Medium yellow onion, diced
1 Whole jalapeño, seeded and diced
1 Whole red bell pepper, diced
Juice of 1/2 lemon
Juice of 1 lime
1/2 Teaspoon Kosher salt
1/2 Teaspoon Black pepper
1 Bunch cilantro, chopped, divided
2 Pound flank steak
Traeger Beef Rub
Sour cream, for serving
6 Large flour tortillas
guacamole, for serving
: 165 ˚F
5 Medium tomato, seeded and diced
1 Medium yellow onion, diced
1 Whole jalapeño, seeded and diced
1 Whole red bell pepper, diced
Juice of 1/2 lemon
Juice of 1 lime
1/2 Teaspoon Kosher salt
1/2 Teaspoon Black pepper
1 Bunch cilantro, chopped, divided
: 165 ˚F
: 450 ˚F
2 Pound flank steak
As Needed Traeger Beef Rub
: 450 ˚F
: 140 ˚F
Sour cream, for serving
6 Large flour tortillas
guacamole, for serving