Flank Steak Tacos with Guacamole

A couple weeks ago spring fever hit our household hard and the next thing we knew we were buying lawn chairs, firing up the grill, and mixing margaritas for friends who stopped by the farm for the evening.  Unfortunately, after a couple margaritas we'd devoured the guacamole and found ourselves out of daylight before the steak came off the grill.  Though the tacos were delicious, I wasn't able to get a decent photo.  Last night after work we called a do-over.  The recipe I used was Bobby Flay's Flank Steak Taco and Guacamole recipe.  The only modification I made was to grill up some onions and red peppers to serve with the tacos.  The grilled veggies and guacamole perfectly complement the charred flank steak.  This is one we'll be making for summers to come.


You'll Need:

Steak/Marinade
1 (2 to 3-pound) flank steak
1/2 cup tequila
1/2 cup freshly squeezed lime juice
1/4 cup olive oil
1 tablespoon ancho chili powder
kosher salt and black pepper


Grilled Peppers and Onions
1 large red bell pepper
1 onion
olive oil


To Serve
Guacamole
tortillas*

*Bobby Flay likes corn tortillas, but in my neck of the woods a good flour tortilla is much easier to find.  Use what you like.

Getting Started:

Put the steak in a nonreactive dish and pour over the tequila, lime juice and olive oil. Turn to coat. Add the chili powder, and use your hands to work it into the meat. Let stand about 1 hour.

Prepare a medium-hot fire in your grill.  We're charcoal grillers.  If you use a gas grill Bobby Flay says to turn it on to high.

Slice onion into 1/2" thick rounds and cut the bell pepper into quarters.  (I made a double batch because I love having grilled veggies around for pizzas, sandwiches, eggs, potatoes, etc.)  Toss peppers and onions with about a tablespoon of olive oil and set aside.

Now You're Cookin':

Remove the steak from the marinade and season with salt and pepper.  

Take pictures of your yard while the man of the house grills the steak and veggies.  For medium rare cook the steak about 6-7 minutes.

Remove the steak from the grill and rest 5 to 10 minutes. Slice across the grain. 

Grill the tortillas to soften. 

Cut the grilled peppers into strips.

Fill the tortillas with steak, guacamole, grilled veggies and any other toppings you like (I like sour cream and spicy salsa).