Description
Juicy grilled steak strips get tossed with charred peppers and onions for authentic restaurant experience. The citrus marinade works double duty as both flavor booster and finishing sauce.
Ingredients
- 1.5 pounds flank steak (skirt steak works great too)
- 4 limes, juiced
- 1/4 cup avocado oil
- 1 Serrano pepper, seeded and diced
- 1 tablespoon soy sauce
- 1 tablespoon agave nectar
- 5 garlic cloves, minced
- 2 tablespoons fresh cilantro, chopped
- 2 teaspoons ground cumin
- 1/2 teaspoon chile powder
- 1 teaspoon salt
- 1 large onion, sliced into rounds
- 3 bell peppers, sliced into strips
- 12 flour tortillas
Instructions
1. Whisk lime juice, oil, Serrano pepper, soy sauce, agave, garlic, cilantro, cumin, chile powder, and salt in bowl. Transfer 1/4 cup to separate container and refrigerate for later.
2. Cut flank steak in half crosswise and place in ziplock bag with remaining marinade. Seal and massage to coat completely. Refrigerate 30 minutes up to 2 hours.
3. Heat grill to medium-high heat around 400-450 degrees. Clean grates and oil lightly to prevent sticking.
4. Remove steak from marinade and let excess drip off. Place on hot grill and cook 4-6 minutes per side for medium-rare. Use thermometer to check for 130-135 degrees internal temperature.
5. Transfer steak to cutting board and let rest 10 minutes. Resting allows juices to redistribute throughout the meat.
6. Brush onion rounds and pepper strips with oil. Grill 8-12 minutes, turning occasionally, until charred and softened.
7. Slice rested steak against the grain into thin strips. Brush with reserved marinade and arrange on platter with vegetables. Serve immediately with warm tortillas.
Notes
Always slice against the grain for maximum tenderness. Look for lines running through meat and cut perpendicular to them.
Don’t skip resting time. Ten minutes allows juices to redistribute instead of running out onto cutting board.
Reserve clean marinade before adding raw meat. Never use marinade that touched raw meat as finishing sauce unless you boil it first.
Let vegetables sit undisturbed on grill 3-4 minutes before flipping for gorgeous caramelized edges.
Pat steak dry before grilling for better sear.
Store leftover steak and vegetables separately in airtight containers up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Tex-Mex