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Showcase marinated flank-steak at its best when you combine wood-fired grilling with a beautiful piece of well-seasoned meat. It’s damn near miraculous.
1/2 Cup fresh cilantro, chopped, plus more for serving
2 Tablespoon white vinegar
4 cloves garlic, minced
1/4 Cup lime juice
1/4 Cup vegetable oil
1 Tablespoon Kosher salt
1 Tablespoon Ground black pepper
1 Teaspoon granulated sugar
2 Pound beef flank steak
16 corn or flour tortillas, warmed
Salsa, for serving
1/2 Cup Mexican sour cream
1/2 Teaspoon lime zest, finely grated
2 Teaspoon lime juice
1/2 Cup fresh cilantro, chopped, plus more for serving
2 Tablespoon white vinegar
4 cloves garlic, minced
1/4 Cup lime juice
1/4 Cup vegetable oil
1 Tablespoon Kosher salt
1 Tablespoon Ground black pepper
1 Teaspoon granulated sugar
2 Pound beef flank steak
: 500 ˚F
: 500 ˚F
: 130 ˚F
1/2 Cup Mexican sour cream
1/2 Teaspoon lime zest, finely grated
2 Teaspoon lime juice
: 500 ˚F
16 corn or flour tortillas, warmed
Salsa, for serving