YIELD:
4
PREP TIME:
1 Hour
COOK TIME: 20 Minutes
COOKING METHOD: Grilling
INGREDIENTS
2 pounds flank steak, trimmed of excess fat
1 cup canned pickled jalapeños, including the carrots and onions that come with it
1 Tbsp salt
1 Tbsp freshly ground pepper
16 small corn tortillas
1 medium white onion, chopped
½ cup chopped cilantro
2 limes cut in wedges, for serving
favorite fresh salsa
DIRECTIONS
Preparation
Lay the flank steak on a flat surface and cover it with the mixture that comes with the jalapeños, then roll the meat up like a pinwheel. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat.
Method
Preheat an outdoor gas or charcoal grill to Medium High.
Unroll the flank steak and scrape off the jalapeño mixture.
Season the steak on both sides with salt and pepper and spritz with canola oil
Grill for 7-to-10 minutes per side, turning once until medium-rare (145F degrees)
Remove to a cutting board and let rest for 5 minutes to allow the juices to settle, then slice across the grain into ¼ inch-thick pieces.
To make the tacos, Heat a large dry skillet over medium flame. Warm the tortillas for 30 seconds on each side, until toasty and pliable - stack 2 warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some onion and cilantro. Drizzle salsa on top of each taco and garnish with lime wedges.