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Beef Tacos al Carbon
A Mexican food classic. |
Prep: 2-4 hours
Cook: 25 minutes
Servings: Serves 6-8
| 1-1/2 |
lbs. flank steak, trimmed |
| 1/2 |
cup fresh lime juice |
| 5 |
Tbsp. olive oil, separated |
| 2 |
cloves garlic, peeled and crushed |
| 1 |
tsp. salt |
| 1/2 |
tsp. black pepper |
| 16 |
large green onions, trimmed |
| 16 |
corn tortillas (6-inch), warmed |
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In a shallow dish, stir together lime juice, 3 Tbsp. olive oil, garlic, salt and pepper. Add the flank steak and marinate in refrigerator 2-4 hours. |
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Remove steak from marinade. Discard marinade. |
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Grill steak over medium coals to desired doneness (about 17 minutes for medium-rare), turning once. Transfer to a cutting board, tent with foil, and let stand for 10 minutes before carving. |
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Brush onions with remaining olive oil and grill for 6-8 minutes, turning once. |
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Carve steak across the grain into thin slices. |
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To serve, place several slices of the steak and one of the onions in each corn tortilla and roll. |
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| Serve with guacamole and pico de gallo. |
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| Allow the steak to stand for 1-2 minutes before carving. This will make for a juicier, more flavorful steak. |
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| Need help with this recipe? Go to:
Rubs,
Grilling |
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