- Prep Time: 15 Minutes
- Cook Time: 8 Minutes
- Passive Time: 0 Minutes
- 1.5 lb flank steak
- Char Crust Roasted Garlic Peppercorn seasoning
- Olive oil
- Softshell tortillas
- Fresh salsa
- Shredded lettuce
- Shredded Monterey Jack cheese
- Crema (store-bought or homemade)
Products Used in this Recipe
Food photography and recipe by Laura Doerr at Ways to my Heart.
Use store-bought crema or see homemade recipe below.
Preheat grill to 400°. Thoroughly season both sides of flank steak with Char Crust Roasted Garlic Peppercorn rub, about 2 tablespoons per side depending on the size of your flank steak. Rub seasoning into meat with hands. 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 a medium cook you're looking for 140°-150°. Steak will continue to cook while resting. Allow to rest off of grill for ten minutes before slicing. I like to warm the tortillas on the grill while it's still on or warm.
Thinly slice steak against the grain. Build your tacos with shredded cheese, sliced steak, fresh salsa, corn, lettuce, and a drizzle of avocado crema.
Instructions for Avocado Crema:
1 ripe avocado
1/2 cup sour cream or Greek yogurt
1/2 tsp garlic powder
2 tsp lime juice
Salt and pepper
In a small food processor, blend all crema ingredients together until smooth. Taste for seasoning and adjust salt and pepper as desired. Refrigerate until ready to use.