Description
Mouth-watering tacos with tender, grilled flank steak. Refrigerate up to 8 hours in the smoky homemade marinade. Grills in minutes. Makes eight 6-inch tacos, or wrap in lettuce leaves for low-carb.
Ingredients
- 1 Chipotle Pepper From A Can, Packed In Adobo Sauce
- 1 Tablespoon Adobo Sauce (from The Can Of Chipotle Peppers)
- ⅓ cups Oil
- ¼ cups Lime Juice
- 1 Tablespoon Chili Powder
- 1 teaspoon Salt
- ½ teaspoons Cumin
- ½ teaspoons Garlic Powder
- ½ teaspoons Onion Powder
- ½ teaspoons Cayenne Pepper
- 1-½ pound Flank Steak, Or Flatiron Steak
- 8 whole 6 Inch Tortillas
- Your Favorite Taco Toppings
Preparation
In a blender, mix chipotle pepper, adobo sauce, oil, lime juice, chili powder, salt, cumin, garlic powder, onion powder, and cayenne pepper until smooth, about 1 minute. Pour marinade into a gallon size zipper bag and add the flank steak. Refrigerate 2–8 hours.
When ready to cook, heat the grill. Remove flank steak from marinade (discard marinade) and place on heated grill. Cook, turning once, until heated through (I cooked mine to an internal temperature of 140ºF; cook it the way you like your steaks).
Remove to a platter and cover with foil. Let rest 10 minutes, then slice thinly across the grain (the narrow part) and serve on tortillas with your favorite taco toppings.
