Flank Steak Tacos
So, what is a Flank Steak. A Flank Steak is a long and flat cut of Beef. It is very flavorful but tends to be tough. So, you will want to cut this steak thin to allow for an enjoyable bite.
In France the Flank Steak is called a “Bavette Steak”, in Brazil it is called a “Fraldrinha Steak”, in Rio Grande do Sul, they call it a “Vazio Steak” but in Columbia, where it
is probably the most popular it is called “Sobrebarriga” and that comes from a Colombian recipe “Sobrebarriga la brasa” for braised steak.
This is a great cut of beef to use for Tacos and Fajitas because of the amazing flavor. I mean who doesn’t love a good steak? So, the next time you are looking for something to take your tacos and fajitas to the next level, add this to the menu.
Today, we are going to cook this on the Weber 22 Kettle Grill and cook it until it is Med-rare.
We will then be cutting it into thin slices for tacos. The seasoning that we are using for the Flank Steak is simple but flavorful. It adds in the Garlic, Salt and Black pepper to compliment the Beefy Flavor of the Flank Steak.
As a Bonus, we will be showing you how to make our special “Mexican Relish.” This is something that you will honestly make just to keep it on-hand for a variety of different dishes. The freshness and depth of flavor that this adds to the Tacos will be something to tell you Momma about.
So, let light the fire in the Weber 22 Kettle grill and get this party started.
Flank Steak Tacos
- Weber Kettle Grill
- Mixing Bowl
- Royal Oak Briquette Charcoal
- 3 lbs. Flank Steak
- OBIE-CUE’S GARLIC PEPPER
- 2 ea. Green Bell Peppers
- 1 ea. Yellow Onion
- 1 can Diced Tomatoes
- 1 bunch Cilantro
- 1/4 cup Lemon Juice
- 8 ea. Taco Shells
- Remove the Flank Steak from the package and pat dry with a paper towel
- Remove all the silver skin
- Apply a conservative amount of OBIE-CUE’S GARLIC PEPPER to the meat and rub it in.
- Rest the Flank Steak in the refrigerator to set the rub. Around 10-15 minutes.
- Add Royal Oak Briquette Charcoal to the Weber 22 Kettle Grill and light the Charcoal
- When the charcoal is hot, and the Weber Grill is up to temp.
- Place the Flank Steak on the grate directly over the fire.
- After 1.5 minutes, flip the Flank Steak and keep it directly over the fire
- After another 2 minutes, flip the Flank Steak and keep it directly over the fire
- After another 30 seconds, move the steak to the indirect side away from the fire
- After another 2 minutes, flip the Flank Steak and keep it to the indirect side.
- After another 2 minutes, Temp Probe the Flank Steak and remove when you read about 140° on the thickest part of the Flank Steak
- Wrap in a loose piece of foil and rest on the counter for about 5 minutes (or until it stops steaming
- While the Flank Steak is resting, place your taco shells on the grill for about 2 minutes or until they are crispy.
- Chop the Cilantro
- Chop the Bell Pepper
- Chop the Yellow Onion
- Drain the juice from the diced tomatoes
- Place all the Cilantro, Bell Pepper, Onions and Diced Tomatoes into a large mixing bowl
- Add the ¼ Cup of Lemon juice to the mixture and mix thoroughly
- Cover the mixing bowl with Saren Wrap and place in the refrigerator (you can make this far in advance. The more time to the more the flavors will blend.)
- Slice the Flank Steak into thin strips and place on the Taco Tray.
- Add the Flank Steaks and Mexican Relish in you Taco Shells
- Enjoy, Let us know how they turned out and Tag #EliteBBQSmokers in your social media post.