Ingredients:
- 1.5 lb ribeye steak (or flank steak)
- Char Crust Hickory & Molasses
- Olive oil
- Corn tortillas
- Butter
- Pico de Gallo
- Guacamole
- Queso chihuahua
Instructions:
-
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.
-
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
-
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.
-
Top the double-stacked tortillas with guacamole, sliced steak and pico de gallo.
