Beyond the Burger Tacos

What You Need:

 

3 TBSP olive oil

1 TBSP chili powder

1 TBSP cumin

2 tsp cracked black peppercorns

1 tsp garlic powder

1 tsp oregano

1 (2 lb) flank steak about 3/4 inch thick

8 (8 in) flour tortillas

2 C Monterey Jack cheese, shredded

4 C lettuce, shredded

2 C chunky salsa

1 C sour cream

 

How to Make It:

 

In a small bowl stir together the olive oil, chili powder, cumin peppercorns, garlic powder and oregano.

Remove any fat from the steak. 

Place the olive oil rub on both sides of the steak being sure to press it into the meat with your fingertips.

Place the steak in a zip lock bag and seal.

Refrigerate at least 4 hours.

Allow the steak to stand at room temperature at least 20 minutes.

Heat the grill to high.

Grill the steak 12 minutes for medium turning once while grilling.

Remove the steak and allow to rest 10 to 15 minutes.

Cut the steak into strips.

Wrap the tortillas in aluminum foil and place on the grill.

Warm the tortillas for 2 minutes.

Remove and place on a flat surface.

Layers steak strips down the middle of each tortilla.

Top with the cheese, lettuce and salsa.

Add a dollop of sour cream on top.

Fold the sides of the tortilla over to form a taco.

Serve immediately.

 

Warming the tortillas in aluminum foil will keep the tortillas from toasting.  For toasted tortillas place them directly on the grill grate for about 15 seconds, flip and toast the other side for 10 seconds longer.