Ingredients:

  • 5 lbs Flank Steak, trimmed of excess fat
  • 3 Tbsp Olive Oil
  • 2 Tbsp Fresh Lime Juice (for marinade)
  • 4 cloves Garlic, minced finely
  • 1 tsp Cumin Powder, ground
  • 1 tsp Chilli Powder
  • 1/2 tsp Dried Oregano
  • 1 tsp Salt (for marinade)
  • 1/2 tsp Black Pepper, freshly cracked
  • 1 large Ripe Avocado, pit removed
  • 1/4 cup Plain Greek Yogurt or Sour Cream
  • 1 Tbsp Fresh Lime Juice (for crema)
  • 1/4 cup packed Fresh Coriander (Cilantro)
  • 1-2 Tbsp Water (or Milk)
  • Pinch Salt (for crema)
  • 12 Corn or Flour Tortillas (small taco size)
  • 1/2 medium Red Onion, finely diced or thinly sliced
  • 1/2 cup chopped Fresh Coriander (Cilantro) (for garnish)
  • 2 whole Limes, cut into wedges for serving

Instructions:

  1. Combine Marinade: In a bowl, whisk together the olive oil, 2 Tbsp lime juice, minced garlic, cumin, chili powder, oregano, 1 tsp salt, and pepper. Pour the marinade over the flank steak in a zip-top bag or dish, ensuring it is fully coated. Marinate at room temperature for a minimum of 30 minutes, or refrigerate for up to 4 hours.
  2. Dry Surface: Remove the steak from the marinade 15 minutes before cooking. Pat the steak thoroughly dry with paper towels to ensure a superior crust during searing.
  3. Prepare the Avocado Crema: Combine the avocado, yogurt/sour cream, 1 Tbsp lime juice, 1/4 cup coriander, water, and salt in a blender or food processor. Blend until completely smooth and creamy. Add additional water or milk, one tablespoon at a time, until the desired drizzly consistency is reached. Chill until ready to serve.
  4. Sear the Steak: Place your cast iron skillet over high heat, or preheat your grill to high, until screaming hot. Carefully place the dry steak onto the hot surface. Cook for 4–6 minutes per side for medium-rare (internal temperature of 130–135°F / 54–57°C).
  5. Rest and Slice: Transfer the cooked steak to a cutting board. Tent loosely with foil and rest for 10 minutes (this is vital for juicy steak). Using a sharp knife, slice the steak very thinly against the grain and at a slight angle (bias cut).
  6. Assemble the Tacos: Warm the tortillas briefly until pliable and slightly toasted. Layer each tortilla with a generous portion of the sliced flank steak, a drizzle of the avocado crema, diced red onion, and fresh coriander. Serve immediately with extra lime wedges.