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Flank Steak Taco with Charred Tomato Salsa

Dustin Green

Fuel Type:

  • People

    Serves 4 to 6

  • Prep Time

    25 mins

  • Grilling Time

    20 mins

Ingredients
Instructions

the Ingredients

Flank Steak Street Tacos

Cabbage-Radish Slaw

  • Completed step 1 cup thinly sliced green cabbage
  • Completed step 4 radishes, very thinly sliced
  • Completed step 1 tablespoon fresh lime juice

Roasted Tomato Salsa

  • Completed step 4 Roma tomatoes
  • Completed step 1 jalapeño pepper, seed removed
  • Completed step ¼ yellow onion
  • Completed step 2 garlic cloves
  • Completed step ½ cup cilantro leaves
  • Completed step 2 tablespoons fresh lime juice
  • Completed step 1 teaspoon kosher salt
  • Completed step ½ teaspoon black pepper

Steak

  • Completed step 1½ pound beef flank steak, trimmed
  • Completed step 2 tablespoons olive oil
  • Completed step 1½ teaspoon kosher salt
  • Completed step 1 teaspoon black pepper

To Serve

  • Completed step 12 street-style tortillas, about 4.5 inches
  • Completed step ¾ cup crumbled queso fresco

Special Equipment

  • instant-read thermometer

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Toss the cabbage and radishes with the lime juice in a mixing bowl. Cover the slaw with plastic wrap and refrigerate it until you're ready to serve.
  • Prepare the grill for direct high heat cooking, 500°–550°F. Preheat for 15 minutes and brush the grill grates clean.
    Prepare the grill for direct high heat cooking, 500°–550°F. Preheat for 15 minutes and brush the grill grates clean.
    Set the grill to 550°F. Preheat for 15 minutes and brush the grill grates clean.
  • Place the tomatoes, jalapeño, onion, and garlic right on the grill grates. Cook them until they're charred, about 6–8 minutes. Transfer the veggies to a bowl and cover them with plastic wrap to steam and soften.
  • Put the charred vegetables in a blender. Pulse them until they’re combined but still chunky. Add the cilantro, lime juice, salt, and pepper, then pulse again until it all comes together.
  • Rub the steak with olive oil, salt, and pepper. Grill it over direct heat, until it hits 120°F for medium-rare, 8–12 minutes, flipping it halfway through.
  • Let the steak rest for 5 minutes. Then slice it against the grain into ½-inch strips so the texture stays tender.
  • Grill the tortillas for about 45 seconds, flipping them once halfway through.
  • Build each taco with a layer of sliced flank steak, some of the slaw and salsa, the sprinkle some crumbled queso fresco on top.

Recipe Tips

1. Cutting the steak against the grain makes sure every bite stays tender. 2. Want a spicier salsa? Leave some of the jalapeño seeds in the mix.

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