- Prep Time: 30m
- Cook Time: 20m
- Total Time: 3h
- Serves: 6
Ingredients
For the marinated meat:
- 1.5 - 2 pounds flank steak
- juice of 8 limes
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. cumin
- 6 cloves of garlic, peeled and roughly chopped
For the taco garnishes:
- 2 red bell peppers
- 2 orange or yellow bell peppers
- 2 white or yellow onions (your choice)
- 4 ears of corn, husks and silk removed
- 1-2 cups prepared guacamole for topping
- chopped cilantro for garnish, as desired
- 12 corn tortillas
Instructions
- In a large plastic bag, marinate the flank steak in lime juice, salt, pepper, cumin, and chopped garlic for a minimum of 2 hours. Before grilling, remove from the refrigerator and let marinate at room temperature for 30 minutes.
- While the steak is coming to room temp, slice the bell peppers into strips, and the onions into rings. Toss with olive oil, and a sprinkle of salt and pepper. Wrap the bell peppers and onions in a foil packet for the grill, or use a veggie grill basket.
- Grill foil veggie packet and flank steak on medium-high heat. Cook steak for 7 minutes, flip over and finish cooking for 3-5 minutes to desired doneness. Remove from the grill, cover lightly in foil, and let rest for 5 minutes. Slice against the grain to serve. Continue cooking the veggies until the corn is also grilled.
- While the steak is cooking, rub the ears of corn with a small slice of butter, sprinkle with a pinch of salt, pepper, and paprika. Grill for 10 minutes, rotating the corn as it cooks. Remove the corn and veggie packet from the grill and let cool. If desired, slice the corn off of the cob and use as a garnish for the tacos.
- Lastly, add the tortillas to the grill on medium heat to warm up. Remove after no more than one minute on each side. Assemble your tacos and enjoy!
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