Tacos al Carbon Recipe

🧂 Ingredients

• 1-2 serrano peppers

  minced - or use jalapeno peppers for a milder version
• 4 cloves garlic minced
• 3 tablespoons chopped green onion
• ¼ - ½ cup chopped cilantro
• ¼ cup olive oil
• 2 tablespoons chili oil
• Juice from 2 large oranges

  - about a ¾ cup
• Juice from 2 limes
• 3 tablespoons white wine vinegar

  - apple cider vinegar is good too
• 1 tablespoon ancho powder

  - optional, but I LOVE it
• 1 teaspoon cumin
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• 2 pound flank steak

  or use skirt steak, or your favorite cut of beef
• 12 flour tortillas

  warmed (or more as needed)
• Your favorite toppings. I am using a grill-roasted red bell pepper and pico de gallo. And hot sauce!

Instructions

• 1 Whisk together the marinade ingredients in a large bowl until well combined.
• 2 Add the steak to the large bowl with the marinade and massage the marinade into
  the meat. Or, add the steak to a large sealable baggie and pour in the marinade.
• 3 Refrigerate and marinate at least 4 hours, or overnight for better flavor
  penetration.
• 4 Heat your charcoal grill to medium-high heat. Spread the fiery coals out for
  better heat distribution.
• 5 Remove steak from the marinade and discard the marinade. Grill the flank steak
  for 6-7 minutes, then flip and grill another 4-5 minutes, or until the internal
  temperature reaches 125 degrees F when measured with a meat thermometer, or your
  preferred temperature. See recipe notes for temperatures.
• 6 Cover the steak with foil and rest for 5 minutes to let the juices redistribute.
  Slice the beef against the grain into thin strips, or with the grain for chewier
  steak tacos.
• 7 Serve pieces of charcoal grilled flank steak onto warmed flour tortillas and top
  with your favorite toppings. Enjoy!

Nutrition Info