Taco Tuesday just got a whole lot tastier with these flank steak tacos topped with guacamole.
Ingredients
- 3 tbsp.
olive oil
- 2 tbsp.
adobo sauce (from a can of chipotles)
- 1 tbsp.
maple syrup
- 1 tbsp.
Worcestershire sauce
- 1 tsp.
dried oregano
- 1 tsp.
kosher salt, plus more to taste
- 1/2 tsp.
ground cumin
- 1/4 tsp.
black pepper
- 1
2- to 2½-pound flank steak
-
12 to 14 small corn or flour tortillas, warmed
-
Chopped white onion, guacamole and pico de gallo, for topping
Description
- Whisk the olive oil, adobo sauce, maple syrup, Worcestershire sauce, oregano, salt, cumin and pepper in a medium bowl. Place the flank steak in a large resealable plastic bag and pour in the marinade, tossing to combine. Seal and refrigerate at least 2 hours or overnight.
- 2Preheat a grill or grill pan to medium high. Remove the steak from the marinade and grill until a thermometer inserted sideways into the center registers 125˚ for medium rare, 4 to 5 minutes per side. Remove to a cutting board and let rest 5 minutes.
- 3Thinly slice the steak against the grain. Season with salt to taste. Serve in tortillas and top with chopped white onion, guacamole and pico de gallo.
