Sizzling Street Tacos al Carbon

Allergens

Dairy (queso fresco), Wheat (corn tortillas)

Ingredients

• 1 1/2 lbs beef flank steak, sliced against the grain into thin strips
• 1/4 cup freshly squeezed lime juice
• 1/3 cup olive oil
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 12 small corn tortillas
• 8 oz queso fresco, crumbled
• 1 cup pico de gallo (diced tomatoes, onion, jalapeños, cilantro)
• 4 jalapeños, sliced into rings
• 1/4 cup fresh cilantro leaves
• 2 limes, cut into wedges

Instructions

1. In a large bowl, combine the steak strips with lime juice, 1/4 cup olive oil, minced garlic, salt, and pepper. Marinate for at least 30 minutes or up to overnight in the refrigerator.
2. Heat a grill or grill pan to high heat. Remove the steak from the marinade, allowing any excess liquid to drip off. Discard the marinade. Grill the steak until it reaches your desired level of doneness, about 3 4 minutes per side for medium rare. Transfer the cooked steak to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.
3. In the meantime, warm the corn tortillas on the grill or in a dry skillet until they are soft and slightly charred, about 10 20 seconds per side. Place them on a plate and cover with a clean kitchen towel to keep them warm.
4. Arrange the grilled steak on top of the warm tortillas, followed by crumbled queso fresco, pico de gallo, jalapeño slices, and a sprinkle of fresh cilantro leaves. Drizzle with the remaining 1/8 cup olive oil.
5. Serve immediately with lime wedges on the side for an extra burst of flavor.

Chef’s Insight

To add a dramatic flair to your presentation, use a sizzler platter to bring the heat straight from the grill to your table.

Notes

This recipe captures the essence of a bustling food truck experience, combining tender steak with smoky queso fresco and zesty pico de gallo for an unforgettable flavor explosion.