Food photography and recipe by Laura Doerr at Ways to my Heart.
Ingredients
-
1.5 lb flank steak
-
Char Crust Roasted Garlic Peppercorn seasoning
-
Olive oil
-
Softshell tortillas
-
Fresh salsa
-
Corn
-
Shredded lettuce
-
Shredded Monterey Jack cheese
-
Crema (store-bought or homemade)
Instructions
-
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.
