This grilled flank steak would be a tasty addition to steak burritos, in a taco bowl served over beans and rice, over a fresh salad, or sandwiched with grilled peppers and onions between two slices of hearty bread.
Ingredients
- 2 teaspoons chili powder
- 2 teaspoons salt
- 1-1/2 teaspoons garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 3/4 cup vegetable oil
- 1 beef flank steak (about 1-1/2 pounds)
- 12 corn tortillas (6 inches)
- 1 medium onion, diced
- fresh cilantro leaves, lime wedges, guacamole
Instruction
- In a shallow dish, combine the first 8 ingredients. Add the steak, turn to coat. Refrigerate, covered, for up to 24 hours, turning once.
- Drain beef, discarding any marinade. Grill flank steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
- Thinly slice steak across the grain. Serve in tortillas with onion, cilantro, lime wedges and guacamole.
