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Tacos Al Carbon

southern.chef's picture
Ingredients
  Flank steak 4 Pound, tenderized
  Vegetable oil 1⁄2 Cup (8 tbs)
  Burgundy 1⁄2 Cup (8 tbs)
  Garlic powder 1 Teaspoon
  Salt 1 Teaspoon
  Pepper 1 Teaspoon
  Flour tortillas 10
  Avocado 1
  Lime juice 1 Tablespoon
  Sour cream 8 Ounce (Any Commercial Brand)
  For pico de gallo 2 Tablespoon (For Serving)
Directions

Place steak in a large shallow container.
Combine oil, burgundy, garlic powder, salt, and pepper, mixing well.
Pour over steak, cover and marinate in the refrigerator 8 hours, occasionally turning the steak.
Wrap tortillas in aluminum foil, and heat in a 325° oven about 15 minutes.
Cut avocado into cubes, and dip in lime juice, set aside.
Drain steak.
Grill over hot coals 5 to 10 minutes on each side or until steak reaches desired degree of doneness.
Slice steak diagonally across grain into thin slices.
Wrap tortillas around sliced steak and serve with avocado, sour cream, and Pico de Gallo.

Recipe Summary

Cuisine: 
American
Method: 
Grilling
Dish: 
Pie
Interest: 
Quick
Servings: 
10

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