In a large bowl combine the ingredients. Add the flank steak and toss to coat completely with the marinade. Cover and place in the refrigerator for 2 hours, turning the meat after one hour.
30 minutes before you are ready to cook, heat the grill. Remove the steak from the marinade and pat dry with a paper towel. Season both sides of the steak with salt and pepper. Grill for 3 to 4 minutes per side for medium-rare doneness. Let rest for 10 minutes before slicing.
Slice the steak against the grain into 1/4-inch thick diagonal strips. Serve rolled in warm tortillas with salsa, guacamole and cilantro.
The Mesa Grill Guide to Tequila
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