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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Weber’s Big Book of Grilling; refrigeration time is 4-6 hours. Ingredients:
3 tablespoons extra virgin olive oil |
1 tablespoon chili powder |
1 tablespoon ground cumin |
2 teaspoons cracked black peppercorns |
1 teaspoon granulated garlic |
1 teaspoon dried oregano |
1 1/2-2 lbs flank steaks, about 3/4 inches thick |
kosher salt |
8 flour tortillas (8 inches) |
2 cups grated cheddar cheese or 2 cups monterey jack cheese |
4 cups shredded romaine lettuce |
2 cups prepared chunky salsa |
1 cup sour cream |
Directions:
1. To make the paste: in a bowl, whisk the paste ingredients together.
2. Trim steak of surface fat; coat both sides of the steak with the paste.
3. Place steak in a large zip-lock plastic bag; press the air out of the bag and seal tightly.
4. Set the bag on a plate and refrigerate for 4-6 hours.
5. Remove steak from the bag and let stand at room temperature for 20-30 minutes before grilling.
6. Season with salt; grill over direct medium heat until the internal temperature reaches 145° for medium rare, 8-10 minutes, turning halfway through grilling time.
7. Remove from the grill and let rest 3-5 minutes; cut across the grain into thin strips.
8. Divide the tortillas and wrap in two foil packets; grill the packets over direct medium heat until warm, about 2 minutes, turning once halfway through grilling time.
9. Place the steak strips in the center of the tortillas; add the cheese, lettuce, and salsa, top with the sour cream.
10. Fold up the sides and eat with your hands.
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