Yield: 6-8 servings
Ingredients
- 2 pounds flank steak, trimmed of fat and tough membranes (900 g)
- 12 soft corn shells, warmed
Marinade
- ¾ cup vegetable oil (185ml)
- 2 tablespoons lime juice (30ml) 1 tablespoon dried chilies (15ml)
- 1½ cup dark Mexican beer (375ml)
- ½ cup (125ml) plus 1 tablespoon olive oil (15ml)
- Salt and black pepper to taste
- Fresh cilantro sprigs and lime wedges for garnish
Directions
- Preheat the barbecue to 425°F/220°C or high heat.
- Place the steak in a large sealable plastic bag and pour in marinade ingredients. Seal the bag and toss to ensure the steak is fully covered in the marinade. Place in the refrigerator for a minimum of 6 hours to overnight.
- Remove the steak from the marinade and discard excess marinade.
- Oil the grill and season steak with salt and pepper.
- Cook steak over a hot grill, turning after 4 minutes or until crusty and deep char marks are achieved. Turn steak and continue to cook for an additional 4 minutes (for medium rare). Remove steak from grill and cover loosely with aluminum foil. Let meat rest 10 minutes before carving.
- To serve, slice the steak into thin slices across the grain and pile steak slices on a plate. Garnish with cilantro sprigs and lime wedges. Serve with warmed soft tacos.