Griddle-seared street tacos,zesty cilantro lime jasmine-yellow rice, and seasoned black beans

Get ready to elevate your backyard cooking game with **griddle-seared street tacos** paired with **zesty cilantro lime jasmine-yellow rice** and perfectly seasoned **black beans**. These tacos, served with both **soft corn and flour tortillas**, bring bold Mexican flavors to your plate. Flank steak takes center stage, seasoned with authentic spices, making every bite unforgettable. This simple yet flavorful recipe proves that “plain ole food” can be anything but plain!

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### **Recipe**
#### **Ingredients**
**For the Tacos:**
– 1 lb flank steak
– Mexican seasoning blend: cumin, smoked paprika, garlic powder, onion powder, chili powder, and oregano
– Corn tortillas and flour tortillas
– Toppings: diced onions, chopped cilantro, lime wedges (*optional: sliced avocado*)

**For the Cilantro Lime Jasmine-Yellow Rice:**
– 1/2 cup jasmine rice
– 1/2 cup yellow rice blend (can use packaged yellow rice or add turmeric to plain rice for color)
– 2 cups water or chicken broth
– Juice and zest of 2 limes
– 1/4 cup fresh chopped cilantro
– 1 tbsp olive oil

**For the Black Beans:**
– 1 can black beans, drained and rinsed
– 1 tsp chili powder
– 1 tsp cumin
– 1 clove garlic, minced
– Salt and pepper to taste

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#### **Steps**
**1. Prepare the Flank Steak:**
– Marinate the flank steak in a mix of olive oil, lime juice, and the Mexican seasoning blend for at least 30 minutes (or overnight for more flavor).
– Heat the griddle to high and sear the steak for 4–5 minutes on each side for medium-rare, or to your desired doneness.
– Let the steak rest for 5 minutes, then slice thinly against the grain for tender pieces.

**2. Warm the Tortillas:**
– On the griddle, lightly toast both corn and flour tortillas until warm and pliable.

**3. Prepare Cilantro Lime Jasmine-Yellow Rice:**
– Cook jasmine and yellow rice in water or chicken broth per the package instructions.
– Once done, fluff with a fork and mix in lime juice, lime zest, fresh cilantro, and olive oil. Add salt to taste.

**4. Sauté Black Beans:**
– In a skillet, sauté black beans with garlic, chili powder, cumin, salt, and pepper for 5–7 minutes.

**5. Assemble Your Tacos:**
– Add thinly sliced flank steak to each tortilla, then top with diced onions, chopped cilantro, and a squeeze of lime. Add sliced avocado if desired.
– Serve alongside cilantro lime jasmine-yellow rice and seasoned black beans.

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