Congratulations to Ron Atanus from Mount Prospect, IL!

Start with:
5 lbs lean flank steak cut into (5) ½ in. thick 1 lb. pieces

Rub:
3 tablespoons garlic powder
1 tablespoon sea salt
1 teaspoon ground coffee
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon paprika

Marinade:
1 cup lime juice
2 large white onions
½ bunch cilantro

Super Sunday Taco Garnish:
1 large white onion coarsely diced
½ cup lime juice
2 tablespoons chili powder
½ teaspoon cayenne pepper
½ teaspoon sea salt
3 large avocados
½ red onion diced into coarsely diced
¼ bunch fresh cilantro
4 roma tomatoes coarsely diced
2 tablespoons lime juice

4 large beefsteak tomatoes
1 head lettuce
16 oz. package shredded Monterrey Jack and Cheddar Cheeses
16 oz. sour cream
1 large jalapeno pepper finely diced (seeds removed)

1. Apply rub to both sides of individual steaks
2. Marinate steak in lime juice, onion and cilantro refrigerated for 30 minutes (covered)
3. Lightly pat dry using paper towels
4. Under broiler or hot gas grill, grill for 3-4 minutes per side lightly searing the steaks. Let cool then slice into ¼ in strips
5. Add grilled steak to tailgater’s choice of soft tortilla or hard shell taco shell
5. Garnish with tailgater’s choice of Super Sunday Taco Garnish, lettuce, guacamole, onions, tomatoes, sour cream, shredded cheese or sliced jalapenos.
6. Repeat and enjoy watching a Bears victory!