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RECIPE
28 INGREDIENTS14 STEPS3HR 15MIN

Flank Steak Tacos

4.8
5 Ratings
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Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
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These Flank Steak Tacos served with a Fire Roasted Salsa make a delicious entree for any occasion!

3HR 15MIN

Total Cooking Time

28

Ingredients
How to BBQ Right
Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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2
(16 oz)
1 pckg
Corn Tortillas
1 cup
Guacamole
1/4 cup
1
Small White Onion , finely chopped
1
Lime , cut
to taste
Hot Sauce
1 Tbsp
Coarse Black Pepper
Tequila lime marinade
1/4 cup
Worcestershire Sauce
1/4 cup
1/4 cup
Water
2 fl oz
Tequila
2 fl oz
2 Tbsp
2 cloves
Garlic , minced
1 tsp
1 tsp
Ground Cumin
Fire roasted salsa
2
Red Fresno Chili Peppers
1
White Onion , halved
1 bulb
1/4 cup
Fresh Cilantro , finely chopped
1 tsp
Ground Cumin
to taste
Salt and Pepper
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Directions

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Step 1
Prepare grill for direct cooking over lump charcoal. Wash and paper towel dry vegetables.
Step 2
Place Roma Tomatoes (6) , Red Fresno Chili Peppers (2) , Jalapeño Pepper (1) , White Onion (1) , Garlic (1 bulb) , and Lime (1) on hot grill. Cook until outer skin chars turning often about 5-10 minutes total.
Step 3
Cool on cutting board and roughly chop.
Step 4
Add vegetables to a food processor along with Ground Cumin (1 tsp) and several pinches of Salt and Pepper (to taste) . Pulse food processor until all ingredients are combined.
Step 5
Pour into a bowl and refrigerate for an hour. Add Fresh Cilantro (1/4 cup) before serving.
Step 6
Make the Tequila Lime Marinade: Combine Worcestershire Sauce (1/4 cup) , Olive Oil (1/4 cup) , Water (1/4 cup) , Tequila (2 fl oz) , Lime Juice (2 fl oz) , Fresh Cilantro (2 Tbsp) , Garlic (2 cloves) , Salt (1 tsp) , Ground Black Pepper (1 tsp) , and Ground Cumin (1 tsp) .
Step 7
Place Flank Steak (2) 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.
Step 8
Prepare Santa Maria or other charcoal grill for direct grilling with 2 chimneys of B&B Lump Hickory Charcoal.
Step 9
Remove flank steaks from marinade allowing excess marinade to drip off. Season the outside with Kosher Salt (1 Tbsp) and Coarse Black Pepper (1 Tbsp) .
Step 10
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, 125 degrees Fahrenheit (51 degrees Celcius) internal for medium rare.
Step 11
Rest flank steaks for 5-10 minutes on cutting board loosely tented with aluminum foil.
Step 12
Place Flour Tortillas (1 pckg) on grill grate just above the hot coals to warm about 30 seconds on each side.
Step 13
Slice flank steaks across grain into thin strips.
Step 14
To assemble tacos: Spoon Guacamole (1 cup) on warm tortilla shell followed by strips of flank steak. Top with Fire Roasted Salsa, White Onion (1) , Fresh Cilantro (1/4 cup) , squeeze of Lime (1) , and a few dashes of Hot Sauce (to taste) .

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