Tacos al Carbon

Instructions

1. In a mixing bowl, whisk together olive oil, lime juice, minced garlic, ground cumin, chili powder, salt, and black pepper to create the marinade.
2. Place the flank steak in a shallow dish or a resealable plastic bag and pour the marinade over the steak. Ensure the steak is evenly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
3. Preheat your grill or grill pan to a medium-high heat, around 400-450°F.
4. Remove the steak from the marinade and shake off any excess. Place on the grill and cook for about 6-7 minutes per side for medium-rare, or until your desired doneness is reached.
5. Tip: Use a meat thermometer. A medium-rare steak should reach an internal temperature of 135°F.
6. Once cooked, remove the steak from the grill and let rest for 5 minutes to allow the juices to redistribute.
7. Meanwhile, warm the corn tortillas directly on the grill for about 10-15 seconds on each side or until soft and pliable. Wrap them in a clean towel to keep warm.
8. Thinly slice the rested steak against the grain. This ensures tenderness.
9. To assemble the tacos, place a few slices of steak onto each tortilla. Top with cilantro, red onion, and a sprinkle of queso fresco. Serve with lime wedges and salsa if desired.
10. Tip: Squeeze a bit of lime juice over the tacos for an extra burst of flavor.