Char Crust Hickory & Molasses Steak Tacos

Char Crust Hickory & Molasses Steak Tacos



  1. Preheat grill to 400°. Thoroughly coat both sides of flank steak with Char Crust Hickory & Molasses, about 2 tablespoons per side depending on the size of your flank steak.  Brush with a bit of oil or spray with nonstick cooking spray to avoid burning or sticking to grill.

  2. Grill for 3-6 minutes per side. Use a meat thermometer to check for desired cooking temperature. For medium you're looking for ~140°-145°. Steak will continue to cook while resting. Allow to rest off of grill for ten minutes before slicing. Thinly slice steak against the grain

  3. Spread butter onto tortillas, place queso chihuahua on top of butter and then top with a second tortilla. Place the tortillas on hot pan to melt the cheese.

  4. Top the double-stacked tortillas with guacamole, sliced steak and pico de gallo.  


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