These flank steak tacos offer a perfect blend of smoky, crunchy, and creamy. Savory steak is balanced with tangy slaw, charred salsa, and crumbled queso fresco for a perfect bite.
Instructions
- Toss the cabbage and radishes with the lime juice in a mixing bowl. Cover the slaw with plastic wrap and refrigerate it until you're ready to serve.
- Prepare the grill for direct high heat cooking, 500°–550°F. Preheat for 15 minutes and brush the grill grates clean.
- Prepare the grill for direct high heat cooking, 500°–550°F. Preheat for 15 minutes and brush the grill grates clean.
- Set the grill to 550°F. Preheat for 15 minutes and brush the grill grates clean.
- Place the tomatoes, jalapeño, onion, and garlic right on the grill grates. Cook them until they're charred, about 6–8 minutes. Transfer the veggies to a bowl and cover them with plastic wrap to steam and soften.
- Put the charred vegetables in a blender. Pulse them until they’re combined but still chunky. Add the cilantro, lime juice, salt, and pepper, then pulse again until it all comes together.
- Rub the steak with olive oil, salt, and pepper. Grill it over direct heat, until it hits 120°F for medium-rare, 8–12 minutes, flipping it halfway through.
- Let the steak rest for 5 minutes. Then slice it against the grain into ½-inch strips so the texture stays tender.
- Grill the tortillas for about 45 seconds, flipping them once halfway through.
- Build each taco with a layer of sliced flank steak, some of the slaw and salsa, the sprinkle some crumbled queso fresco on top.
Cabbage-Radish Slaw
Roasted Tomato Salsa
Steak
To Serve
Special Equipment
- Blender or food processor
- instant-read thermometer
Take your grill anywhere
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