- 6
Ingredients
- Rub:
- 6 uncooked flour tortillas
- Pam cooking spray
- 1 1/2 lbs. flank steak
- 1 1/2 teaspoons kosher salt
- 2-3 liberal pinches per side fresh ground black pepper 1/2 teaspoon per side garlic powder
- 2-3 tablespoons olive oil
- 2 heaping teaspoons ancho chili powder
- 1/2 level teaspoon cayenne pepper
- 1/4 teaspoon per side cumin
- 2 ears sweet corn
- 1 medium tomato
- 1 avocado
- small bunch cilantro
- 1 cup shredded sharp cheddar cheese
- Sauce:
- 1/3 cup mayo
- 3/4 cup sour cream
- 1 tspn smoked paprika
- 1 tspn cumin
- 2 1/2 tsp's hot sauce chalula
- 1 tspn lime juice
- 1 tspn garlic powder
- 1/4 tspn Ceyenne pepper
- Lime wedges for garnish
- Hot sauce to serve on the side
Preparation
Step 1
The first thing you'll want to do here is rub your flank steak (ours was about 1 1/2 lbs.) with the following: kosher salt (1 teaspoon per lb.), fresh ground black pepper (2-3 liberal pinches per side), amd garlic powder (about 1/2 teaspoon per side). Rub about 2-3 tablespoons of olive oil into the meat and seasonings on both sides. Then mix together the ancho chili powder (2 heaping teaspoons) and the cayenne pepper (1/2 level teaspoon), then dust it all over both sides of the meat. Rub that into the meat. Finally, dust both sides of the meat with the cumin (about 1/4 teaspoon per side). It will look like a pasty wet rub. If it looks too dry, add a little more olive oil. Set the steak aside, not in the fridge, so the rub can flavor the meat as you do your prep work. You want the meat to stay at room temperature so you're not putting a piece of cold meat on the grill.
Next, mix together the sauce ingredients, transfer to a squeezie bottle, and chill in the fridge until ready to use.
Next prep your toppings.
Grill up a couple ears of sweet corn. Just put the ears of corn, husk and all, right onto your grill and grill them until they have grill marks and look nice and charred.
When the corn is cool enough to handle, you'll want to peel the husks back, snap them off at the end, then cut off the corn kernals using a knife.
Dice up a tomato, slice up an avocado, shred some sharp cheddar cheese, and wash and dry some cilantro.
Now grill up your tortillas. Spray your grill grates with Pam cooking spray (with the fire off of course so you don’t blow your head off). This will prevent the food from sticking to your grill. Place the raw flour tortillas directly onto your grill. They don’t take long, so keep an eye on them and when they’re golden brown and puffing up, it’s time to flip them over. Grill them until golden brown on the other side and then remove them from the grill.
Now you're ready to put the flank steak on the grill. Get your grill as hot as you can and grill the meat about 6 minutes per side. Start with 6 minutes on one side, flip it, then after about 4 minutes, check the temperature of the meat. The thermometer should read 140 degrees. When it does, immediately remove the meat from the grill.
Remove the steak from the grill and let it rest for like 10 minutes so the juices redistribute throughout the meat. When you're ready, slice the meat against the grain, then add the sliced up meat back to the dish the cooked meat was sitting in and toss the meat slices with the delicious meat juices.
Now you're ready to assemble your steak taco. First add some of the sliced steak covering half of your tortilla. Top with corn, tomato, avocado, shredded cheese, and cilantro. Squirt some spicy sauce on top. Fold over the tortila and serve your steak taco with a wedge of lime and hot sauce for some added zing.