Let's get grilling

1 Place beef, garlic, soy sauce, 3 tbsp. lime juice, ¼ cup diced onion, chili powder, pepper, coriander, and 2 tbsp. cilantro in a large resealable bag, seal and shake to combine all of the ingredients. Refrigerate the beef for 2–4 hours to fully absorb the marinade.
2 In a small bowl, combine the remaining lime juice, onion and cilantro along with the diced jalapeño and blend well. Refrigerate until ready to use.
3 Prepare grill for high heat cooking (approximately 450°F). Remove flank steak from the marinade and grill for approximately 5–6 per side until it reaches an internal temperature of 130°F for medium rare. Remove the flank steak from the grill and allow it to rest for 5 minutes before slicing against the grain then cutting into bite sized pieces. As the steak rests, place the corn tortillas on the grill. Grill tortillas on one side for approximately 2 minutes until lightly toasted and fragrant.
4 Assemble each taco by placing grilled flank steak onto 2 stacked corn tortillas. Top with the onion, jalapeño and cilantro mixture then serve immediately.
Cooking for 8 people


  • flank steak
    2 pounds
  • garlic (minced)
    4 cloves
  • soy sauce
    ¼ cup
  • lime juice (divided)
    ¼ cup
  • diced onion (divided)
    ½ cup
  • ancho chili powder
    1 teaspoon
  • ground black pepper
    1 teaspoon
  • ground coriander
    ¼ teaspoon
  • chopped cilantro (divided)
    ¼ cup
  • jalapeño (stem and seeds removed then finely diced)
  • corn tortillas
Credit: Clint Cantwell

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