A spicy marinade ensures these flank steak tacos are super flavorful. Served in corn tortillas with simple toppings, they make a perfect fuss-free weeknight meal.
Ingredients
2 teaspoons chili powder
2 teaspoons salt
1-1/2 teaspoons garlic powder
1 teaspoon ground coriander
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
3/4 cup vegetable oil
1 beef flank steak (about 1-1/2 pounds)
12 corn tortillas (6 inches)
1 medium onion, diced
fresh cilantro leaves, lime wedges, guacamole
Directions
In a shallow dish, combine the first 8 ingredients. Add the steak, turn to coat. Refrigerate, covered, for up to 24 hours, turning once.
Drain beef, discarding any marinade. Grill flank steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Thinly slice steak across the grain. Serve in tortillas with onion, cilantro, lime wedges and guacamole.
