Flank Steak Tacos

carolynwilliamsrd.com

ValerieCostanza

1 1½-lb flank steak

3 tablespoons extra-virgin olive oil

2 tablespoons lime juice

1 tablespoon orange juice

1 tablespoon lower-sodium soy sauce

2 teaspoons minced garlic

1 teaspoon cumin

½ teaspoon chili powder

½ teaspoon koster salt, divided

flour or corn tortillas

TOPPINGS: chopped fresh cilantro, lime juice, queso fresco, pickled onions

Score steak diagonally against the grain (about ½-inch deep) on both sides. Place in a shallow dish. Combine oil, juices, soy sauce, garlic, cumin and chili powder; whisk to combine. Pour over steak, turning to make sure both sides are coated with mixture. Cover and place in refrigerator for at least two hours (it’s good to marinate overnight).

Preheat oven to high broil.

Remove steak, discarding excess marinade. Place on a broiler rack of an oven pan. Sprinkle steak with ¼ teaspoon salt. Broil 5 minutes; flip steak. Sprinkle with remaining ¼ salt. Return to oven; broil an additional 5 minutes or until desired doneness. Remove from oven; let sit covered with foil for 10 minutes. Place on a cutting board and cut against grain into thing ½ to ¾-inch strips.

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