New Taste Journal
Whole Grain · Whole Food · Big Flavors
Grilled Flank Steak Tacos
red onion salsa
1 Flank Steak, about 1 1/2 pounds
5 Cloves Garlic
1 Tbs. Dark Chili Powder
1 teaspoon Ground Cumin
1/2 teaspoon Coarse Ground Black Pepper
1/4 teaspoon Salt
2 Tablespoons Lime Juice
1 Tablespoon Olive Oil
1/4 Cup Chopped Cilantro
1 Dozen Corn Tortillas
Red Onion Salsa
Peel 5 big fat cloves of garlic.
Rough chop the garlic.
Place into a small bowl until needed.
Trim off any fat from the steak.
Gently pound the thick side of the flank steak until it is about the same thickness as the thin side.
Place meat into a small baking dish.
Gather and measure the spices: chili powder, pepper, cumin and salt.
Rub garlic on both sides of the steak.
Mix spices together; sprinkle onto both sides as well.
Drizzle lime juice and oil over the meat.
Rub all ingredients into the meat, turning over as needed.
Sprinkle cilantro over the meat.
Cover the dish with plastic and place into the fridge for at least 6 hours or up to 2 days.
Heat grill until very hot.
Place flank steak onto the grill and cook for about five minutes on each side.
The meat should be cooked medium-rare for the best flavor and texture.
Remove steak from the grill and let it rest on the cutting board as you warm a few tortillas.
Cut the steak thin and on the bias.
Place sliced meat onto tortilla and garnish with both salsas or your favorite salsa.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.