Equipment
Ingredients
Marinade
- 120 ml olive oil
- 100 g onion, thinly sliced
- 3 garlic, finely chopped
- 3 serrano chile, seeded and finely chopped
- 30 g cilantro, chopped
- 120 ml lime juice, fresh
- 18 g salt
Main
- 570 g flank steak
- 350 ml barbecue sauce
- 8 tortillas, warm
Nutrition (per serving)
Method
Combine olive oil, onion, garlic, serrano chiles, cilantro, lime juice, and salt in a shallow dish.
Place the flank steak in the dish and turn to coat completely in the marinade.
Cover and refrigerate for at least 8 hours or overnight, turning the meat occasionally.
Preheat the grill to high heat and remove the steak from the marinade.
Place steak on the hot grill and cook for 3 minutes without moving.
Flip the steak and cook for another 3 minutes on the second side.
Brush the top side of the steak generously with barbecue sauce.
Flip and brush the other side with sauce, continuing to grill and flip every 3 minutes for 12 more minutes until the internal temperature reaches 54°C (130°F) for medium-rare.
Remove steak from the grill and slice thinly across the muscle fibers (against the grain).
Serve the sliced steak immediately with warm tortillas.
Chef's Notes
- For optimal flavor penetration, ensure the flank steak is fully submerged in the marinade and consider piercing it with a fork in a few places before marinating.
- Don't overcrowd the grill. Allow adequate space between steak pieces for even heat circulation and proper searing, which is crucial for developing a good crust.
- When brushing with barbecue sauce, do so towards the end of the grilling process to prevent the sugars in the sauce from burning too quickly.
- Resting the steak for at least 5-10 minutes after grilling is vital. This allows the juices to redistribute throughout the meat, ensuring a more tender and moist final product.
Storage
Refrigerator: PT3D — Store sliced steak and sauce separately for best texture.
Freezer: 2 minutes — Freeze cooked steak without tortillas.
Reheating: Reheat gently in a skillet over medium heat to avoid toughening the meat.
