Grilled Steak Tacos

By AzWench

For tender strips of steak, use a sharp knife to cut thin slices against the grain of the meat—that is, perpendicular to the direction the fibers run.

Ingredients

• Guacamole:
• 1 ⁄4 cup extra-virgin olive oil, divided
• 1 Tbsp. chili powder
• 1 tsp. kosher salt
• 1 tsp. ground black pepper
• 1 lb. beef flank steak
• 1 red bell pepper, seeded and quartered
• 1 red onion, quartered
• 8 (8-inch) soft flour tortillas
• 2 avocados, peeled and pitted
• 2 Tbsp. sour cream
• 1 Tbsp. fresh lime juice
• 1 Tbsp jalapeño chili pepper, seeded and minced
• Kosher salt and Tabasco sauce to taste

Details

Adapted from cuisinerecipes.com

Preparation

Step 1

Preheat grill to high heat. Brush grill rack with 1 Tbsp. oil.

Combine 2 Tbsp. remaining oil, chili powder, salt, and pepper in a large bowl; add steak, bell pepper, and onions and toss to coat ingredients. Reduce grill heat to medium-high.

Grill steak, pepper, and onion, covered, over direct heat 6 minutes, turning once; remove from heat. Let ingredients rest, covered with foil, 5 minutes. Reduce grill heat to low.

Slice steak, pepper, and onion into strips; set aside, covered with foil to keep warm. Brush tortillas with the remaining 1 Tbsp. oil. Grill tortillas, uncovered, over direct heat, turning once, until they’re pliable, 1 minute.

To serve, divide sliced steak, pepper, and onion among tortillas. Serve tacos with Guacamole.

Guacamole:

Mash avocados with a fork.

Stir in sour cream, lime juice, and jalapeño. Season guacamole with salt and Tabasco; chill until ready to serve.