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.
Review this recipe