Steak Tacos

Name: Steak Tacos
Ingredients: 3 tablespoons extra virgin olive oil; 1 tablespoon chili powder; 1 tablespoon ground cumin; 2 teaspoons cracked black peppercorns; 1 teaspoon granulated garlic; 1 teaspoon dried oregano; 1 12-2 lbs flank steaks, about 3/4 inches thick; kosher salt; 8 flour tortillas (8 inches); 2 cups grated cheddar cheese or 2 cups monterey jack cheese; 4 cups shredded romaine lettuce; 2 cups prepared chunky salsa; 1 cup sour cream

13 ingredients

10 steps

Ingredients

3 tablespoons extra virgin olive oil
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons cracked black peppercorns
1 teaspoon granulated garlic
1 teaspoon dried oregano
1 12-2 lbs flank steaks, about 3/4 inches thick
kosher salt
8 flour tortillas (8 inches)
2 cups grated cheddar cheese or 2 cups monterey jack cheese
4 cups shredded romaine lettuce
2 cups prepared chunky salsa
1 cup sour cream

Directions

1

To make the paste: in a bowl, whisk the paste ingredients together.
2

Trim steak of surface fat; coat both sides of the steak with the paste.
3

Place steak in a large zip-lock plastic bag; press the air out of the bag and seal tightly.
4

Set the bag on a plate and refrigerate for 4-6 hours.
5

Remove steak from the bag and let stand at room temperature for 20-30 minutes before grilling.
6

Season with salt; grill over direct medium heat until the internal temperature reaches 145 for medium rare, 8-10 minutes, turning halfway through grilling time.
7

Remove from the grill and let rest 3-5 minutes; cut across the grain into thin strips.
8

Divide the tortillas and wrap in two foil packets; grill the packets over direct medium heat until warm, about 2 minutes, turning once halfway through grilling time.
9

Place the steak strips in the center of the tortillas; add the cheese, lettuce, and salsa, top with the sour cream.
10

Fold up the sides and eat with your hands.