Ingredients
Scale
- 1 1/2 pounds flank or skirt steak
- Olive oil
- Salt and fresh ground pepper
- 1/3 cup olive oil (for marinade)
- 2 limes (juiced)
- 2 Tablespoons cider vinegar
- 2 Tablespoons sugar
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon New Mexico Red Chile Powder
- 1 teaspoon Mexican Oregano
- Avocado (sliced or chopped)
- Lime wedges
- Corn or flour tortillas (warmed)
- Radishes (thin sliced)
- Pico de gallo salsa
Instructions
- Marinate the steak overnight in a mix of marinade ingredients.
- Preheat your grill to 550°F and then reduce to 400°F.
- Grill the steak for about 6 minutes on each side while basting with marinade.
- Let the meat rest for 10 minutes before slicing thinly against the grain.
- Serve in warmed tortillas with your choice of toppings.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approximately 200g)
- Calories: 380
- Sugar: 5g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 80mg