Jalapeño and Lime Grilled Steak Tacos

I love cuts of beef that just need a quick go on the grill before being ready to eat, and this classic marinade has just the right touch of heat to amp up the taste. Any thin cut of beef is usually well suited to this treatment – make sure to slice against the grain, at an angle, and into thin slices for the best taco-eating experience! As usual, this is all about the toppings – don’t skimp on the pickled onions.

• Servings: 8
• Prep Time: 15 minutes
• Cook Time: 30 minutes + marinade time
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A fantastic marinade for thin cuts of steak that are headed to the grill and then a tortilla

Ingredients

For the Meat
• 1/3 cup Olive oil
• 1/3 cup Lime juice
• 4 Garlic cloves, sliced or smashed
• 1 Jalapeño, sliced
• 3 Tbsp Cilantro, chopped
• 1 tsp Cumin
• 1/4 tsp Paprika
• 1/4 tsp Red pepper flakes
• Pinch of Cayenne
• 1 tsp Salt
• 1/2 tsp Pepper
• 1 pound Flap, Skirt, or Flank steak

For the Tacos

• 8-16 thin corn tortillas (8 is fine unless those eatings like to double them up!)
• 1 Avocado, sliced
• Pickled Red Onions
• Cotija cheese, crumbled
• Cilantro, chopped
• Sour Cream (optional)
• Salsa (optional)
• Get creative, taco toppings are the fun part!

Directions

1. Combine all of the ingredients for the meat marinade and mix well.
2. Add the steak to your marinade. You can do this at room temperature for 30 minutes in a pinch, but flavors will develop better if you let this sit covered in the refrigerator overnight.
3. Remove steak from the refrigerator and let it come to room temp 30 minutes before cooking (This is already done if you are marinating for 30 minutes at room temp). During this time, preheat your grill to high and prep your toppings.
4. Warm tortillas. You can do this over a gas burner by placing tortillas directly on the burner for ~15 seconds, and then flipping them and cooking the same amount of time on the other side until they have a bit of a char on the edges. You can also heat in a microwave or on the grill while you cook your meat.
5. Grill the steak for ~3-4 minutes per side. You want the center to be medium to medium rare ( or between 140-155F when you remove it from the grill)
6. Assemble tacos and serve with lime wedges.