Game Day Ibérico Flank Steak Tacos with Chipotle Orange Slaw

Whether you're watching the big match or hosting friends for a weekend kickoff, these tacos are built for game day. Juicy Ibérico flank steak, smoky roasted cabbage, and a creamy chipotle orange sauce come together in every bite. They're easy to prep ahead, simple to serve, and perfect for feeding a hungry crowd while the action unfolds. Grab a taco, turn on the soccer, and enjoy.

FEATURED CUT

Ibérico Flank Steak

$29.00 14–21oz

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Recipe for Game Day Ibérico Flank Steak Tacos with Chipotle Orange Slaw

Ingredients

• 2 packs of Campo Grande Ibérico Flank Steak 
• 12 corn or flour tortillas
• 6 oz queso fresco, crumbled
• Salt and freshly ground pepper, to season de meat

Cabbage slaw

• 1 pound purple cabbage, thinly sliced
• 1 large red onion, cut into ½-inch wedges
• 2 green onions, thinly sliced
• 1 fresh red chili, thinly sliced
• 2 tablespoons olive oil
• 2 teaspoons salt

Chipotle Orange Sauce

• 3 tablespoons of mayonnaise 
• ½ cup freshly squeezed orange juice
• 2 teaspoons orange zest
• ½ can chipotle peppers in adobo sauce
• 2 tablespoons honey
• 2 tablespoons cup olive oil
• 1 teaspoon salt

Preparation

1. Remove the Ibérico flank steaks from the refrigerator 1h before cooking to allow them to come to room temperature. Preheat the grill to 425°F. Spread the sliced cabbage and red onion onto a sheet pan. Drizzle with olive oil, season with salt, and toss well. Roast for 25–30 minutes, stirring once halfway through, until tender and caramelized.
2. While the vegetables roast, prepare the chipotle orange sauce. Combine the Mayonnaise, orange juice, orange zest, chipotle peppers with their adobo sauce, honey, olive oil, and salt in a food processor. Blend until completely smooth and set aside.
3. Allow the roasted vegetables to cool slightly, then transfer them to a large bowl. Add the sliced green onions, fresh chili, and 3 tablspoons of the chipotle orange sauce. Toss until evenly coated.
4. Season the Ibérico flank steaks generously with salt and freshly ground black pepper. Cook the flank steaks for 2-3 minutes per side. Slice the meat against the grain into thin slices, then cut it into small bite-sized pieces. Transfer all of the meat to a skillet and cook for another 1–2 minutes until nicely crisp and caramelized on the outside.
5. Char the tortillas directly in the same skillet used to cook the meat to take advantage of all the flavorful juices, for about 20–30 seconds per side.
6. To assemble, layer the roasted cabbage slaw onto each tortilla, top with slices of Ibérico flank steak, drizzle with extra chipotle orange sauce, and finish with crumbled queso fresco.

FEATURED CUT

Ibérico Flank Steak

$29.00 14–21oz

QUICK ADD