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Grilled Flank Steak Tacos
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Grilled Flank Steak Tacos

Prep Time1 hour
Cook Time15 minutes
Total Time1 hour 15 minutes
Course: Main Course
Servings: 4 servings

Ingredients

  • 16 ounces flank steak
  • 2 cobs of fresh corn
  • 8 corn tortillas
  • 1 large or two small avocadoes
  • ¼ cup chopped cilantro
  • wedges of lime
  • Grilled Tomatillo Salsa (see link to recipe below)

Steak Marinade

  • juice of ½ a lime
  • 3 cloves of garlic, minced
  • 1 tsp kosher salt
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 2 tbsp olive oil

Instructions

  • Mix the marinade in a small bowl, then pour it into a gallon-sized resealable bag along with the flank steak. Marinate in the refrigerator for one hour.
  • After one hour, remove the steak from the marinade, pat dry with paper towels and set aside. Shuck two cobs of corn, drizzle with olive oil and sprinkle with salt.
  • Heat up a grill to 400° F. Add the steak and corn to the hot grill.
  • Grill the corn, turning it occasionally, until charred and tender, about 8 minutes. Grill the steak until the internal temperature reaches 130°F. Once cooked through, remove the corn and steak from the grill. Cover the steak in foil to rest for 10 minutes. Allow the corn to cool.
  • While the steak rests, slice the avocado, chop the cilantro and cut the corn from the cob. Grill the corn tortillas until warmed through and charred on the edges. Thinly slice the steak.
  • To assemble the tacos, add a few slices of steak to each tortilla, top with the grilled corn, avocado and cilantro. Serve with lime wedges and my Grilled Tomatillo Salsa, if desired. Enjoy!