Ingredients
- 1 1/2 – 2 pounds flank steak, pounded thin
Marinade
- 2 tablespoons olive oil
- 1/4 cup reduced sodium soy sauce
- 1/4 cup orange juice
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 teaspoon liquid smoke
Spice Mix
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 2 teaspoons smoked paprika
- 1 tsp EACH salt, chili powder, onion powder
- 1/2 tsp EACH pepper, cayenne pepper
Vegetables
- 3 bell peppers (any colors) seeded and quartered
- 1 large red onion sliced into chunks
Serving
- 12-14 taco size flour tortillas
- Guacamole or chopped avocados
- Salsa or chopped tomatoes
- sour cream
- hot sauce
- lime juice
- cilantro
- Monterrey Jack pepper Jack or Cotija cheese (optional)
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InstructionsMarinate
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Add peppers and onions to a large freezer bag along with 1 tablespoon olive oil. Set aside.
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To a small plastic bag (or sealable container), add Spice Mix and whisk to combine. Set aside.
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Add Marinade Ingredients to a large freezer bag and whisk to combine. Add 3 tablespoons Spice Mix to Marinade and whisk to combine. Remove 1 tablespoon of this Marinade and add to vegetables. Toss to evenly coat, seal bag and refrigerate.
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To remaining bag with marinade, add steak, remove excess air and seal bag. Marinate in the refrigerator 4 hours up to overnight.
Wet Spice Rub-
When ready to grill, mix remaining Spice Mix with 2 tablespoons olive oil to create a Spice Rub. Discard steak marinade and pat steak dry with paper towel (just so steak is not wet, not to remove marinade/spices). Rub steak evenly all over with Spice Rub and let rest at room temperature for 30-60 minutes.
Grill Steak-
Grease and preheat grill to medium-high heat. Grill steak for 5-6 10 minutes per side, turning once, for medium-rare. For medium or medium well, continue cooking steak over indirect flame for an additional 5-10 minutes per side, depending on thickness. Check for doneness with a meat thermometer inserted right in the middle of the steak. Thermometer should read: 135/140 degrees F for medium rare, 145 degrees F for medium. Remove steak and let rest 10 minutes before thinly slicing across the grain.
Grill Vegetables-
While steak is resting, grease grill again and grill vegetables covered for approximately 3-5 minutes per side, taking care not to burn them. Remove to a cutting board. Once cool, slice peppers and onions into thin strips.
Warm Tortillas-
GRILL; Divide tortillas into two piles and wrap each batch tightly in foil. Grill for 3 minutes, rotating half way through. GRILL ON STOVE: add the tortillas directly to the burner of your gas stove then flip with tongs once they are charred on one side.
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MICROWAVE: Heat tortillas in the microwave by placing 2 tortillas between two slightly dampened paper towels and microwaving for 30 seconds. Place warmed tortillas on a plate with a paper towel in between and cover with a towel. Repeat with the remaining tortillas.
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OVEN: create separate stacks of about 5 tortillas each, then wrap each stack in foil. Bake at 350 degrees F for 15-20 minutes or until heated through (you can bake all stacks at once).
Assemble-
Top warmed tortillas with beef, vegetables and plenty of guacamole, sour cream and other desired toppings. Garnish with fresh lime juice.
©Carlsbad Cravings Original
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