Beef Tacos al Carbon Tex-Mex & Southwest
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- 1-1/2 lbs. flank steak, trimmed
- 1/2 cup fresh lime juice
- 5 Tbsp. olive oil, separated
- 2 cloves garlic, peeled and crushed
- 1 tsp. salt
- 1/2 tsp. black pepper
- 16 large green onions, trimmed
- 16 corn tortillas (6-inch), warmed
In a shallow dish, stir together lime juice, 3 Tbsp. olive oil, garlic, salt and pepper. Add the flank steak and marinate in refrigerator 2-4 hours.
Remove steak from marinade. Discard marinade.
Grill steak over medium coals to desired doneness (about 17 minutes for medium-rare), turning once. Transfer to a cutting board, tent with foil, and let stand for 10 minutes before carving.
Brush onions with remaining olive oil and grill for 6-8 minutes, turning once.
Carve steak across the grain into thin slices.
To serve, place several slices of the steak and one of the onions in each corn tortilla and roll.
Serve with guacamole and pico de gallo.
Tips from Our Cook
Allow the steak to stand for 1-2 minutes before carving. This will make for a juicier, more flavorful steak.
Nutrition Info per serving: (1 serving, 3 1/4 oz.) 155 calories; 5 g fat (1 g saturated fat; 2 g monounsaturated fat); 17 mg cholesterol; 192 mg sodium; 15 g carbohydrate; 1.7 g fiber; 12 g protein; 3.3 mg niacin; 0.3 mg vitamin B6; 0.5 mcg vitamin B12; 1 mg iron; 13.7 mcg selenium; 2.1 mg zinc.