Grilled steak tacos are a classic Mexican mainstay. Flank steak is used in this recipe, but you could use skirt steak or hanger steak if preferred.
Recipe tags: beef base, easy difficulty, lunch, beef, grilling
| ¼ cup | freshly squeezed lime juice |
| ¼ cup | olive oil |
| 1 | jalapeño pepper, diced |
| Tbsp | Better Than Bouillon® Roasted Beef Base |
| 2 tsp | ground cumin |
| 1 lb | flank steak |
| 12 | small corn tortillas, warmed |
| 1 | avocado, peeled, halved, pitted and diced |
| ½ cup | diced red onion |
| ½ cup | packed cilantro leaves |
| Lime wedges, for serving |
In large bowl, whisk together lime juice, oil, jalapeño, Roasted Beef Base and cumin. Toss steak with marinade and let stand in refrigerator for 15 minutes and up to 4 hours.
Preheat grill to medium-high heat; grease grates well.
Remove steak from marinade and shake off excess (discard marinade). Grill, turning once, for 8 to 12 minutes for medium-rare or until instant-read thermometer registers 130°F when inserted into thickest part of steak. (Alternatively, grill to preferred doneness.) Let steak rest, covered loosely with foil, for at least 5 minutes before slicing thinly against the grain.
Arrange sliced steak in tortillas with avocado, onion and cilantro. Serve with lime wedges.
Tip: For loaded tacos al carbon, serve with crumbled queso cheese, pico de gallo and shredded lettuce.