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Flank Steak Tacos Recipe


Description

Grilled Flank Steak Taco recipe with a Santa Maria style grill – served with a Fire Roasted Salsa.


Ingredients

Scale
  • 2 Flank Steaks (16-18oz each)
  • 12oz Tequila Lime Marinade*
  • 1 package Flour or Corn Tortillas
  • 1 cup Fire Roasted Salsa*
  • 1 cup Fresh Guacamole
  • ¼ cup Cilantro chopped
  • 1 small White Onion diced fine
  • 1 Lime cut into wedges
  • Mexican style Hot sauce
  • 1 Tablespoon Kosher Salt
  • 1 Tablespoon Course Ground Black Pepper

Tequila Lime Marinade

  • 1/4 cup Worcestershire
  • 1/4 cup olive oil
  • 1/4 cup Water
  • 2oz Tequlia
  • 2oz Lime Juice
  • 2 TBS Cilantro
  • 2 cloves garlic
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cumin

Fire Roasted Salsa

  • 6 Roma tomatoes
  • 2 Fresno peppers
  • 1 jalapeño pepper
  • 1 white onion (cut in half)
  • 1 bulb garlic
  • 1 Lime
  • 1/4 cup cilantro
  • 1 teaspoon Cumin
  • Salt to taste
  • Pepper to taste
  • Prepare grill for direct cooking over lump charcoal. Wash and paper towel dry vegetables. Place tomatoes, onions, peppers, garlic, and lime on hot grill. Cook until outer skin chars turning often about 5-10 minutes total. Cool on cutting board and roughly chop. Add vegetables to a food processor along with cumin and several pinches of Salt and Pepper. Pulse food processor until all ingredients are combined. Pour into a bowl and refrigerate for an hour. (Optional) Add finely chopped cilantro before serving.

Instructions

  1. Place flank steaks in a gallon ziplock bag and pour marinade over the steaks. Close the bag removing as much air as possible. Gently move the steaks around to cover completely in marinade. Rest in refrigerator for 2 hours.
  2. Prepare Santa Maria or other charcoal grill for direct grilling with 2 chimneys of B&B Lump Hickory Charcoal.
  3. Remove flank steaks from marinade allowing excess marinade to drip off. Season the outside with a pinch of Kosher Salt and Black Pepper.
  4. Grill each steak close to the hot coals for 1 ½ minutes on each side. Raise the grill grate away from the hot coals and continue to cook to desired doneness (125⁰internal for medium rare).
  5. Rest flank steaks for 5-10 minutes on cutting board loosely tented with aluminum foil.
  6. Place tortilla shells on grill grate just above the hot coals to warm about 30 seconds on each side.
  7. Slice flank steaks across grain into thin strips. To assemble tacos: Spoon fresh guacamole on warm tortilla shell followed by strips of flank steak. Top with Fire Roasted Salsa, onion, cilantro, squeeze of lime, and a few dashes of Mexican Hot Sauce.
  • Category: Entree
  • Cuisine: Barbecue
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