Food photography and recipe by Laura Doerr at Ways to my Heart.
Ingredients
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1.5 lb flank steak
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Olive oil
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Softshell tortillas
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Fresh salsa
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Corn
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Shredded lettuce
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Shredded Monterey Jack cheese
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Crema (store-bought or homemade)
Instructions
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Use store-bought crema or see homemade recipe below.
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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.
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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.
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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:
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1 ripe avocado
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1/2 cup sour cream or Greek yogurt
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1/2 tsp garlic powder
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2 tsp lime juice
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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.
