Char Grilled Flank Steak Tacos

2 x 6 oz./ 170 grams flank steaks

1 tablespoon extra-virgin olive oil

8 pieces flour tortillas / or corn tortillas

coarse kosher salt and freshly ground black pepper

8 pieces flour tortillas / or corn tortillas

2 medium avocados – peeled, pitted

½ piece lime, juiced

1 tablespoon red onion, small diced

2 cloves garlic, finely chopped

1 pinch cumin powder

1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped

1 tablespoon fresh cilantro, roughly chopped

coarse kosher salt and freshly ground black pepper, to taste

3 medium tomatoes, small diced

1 tablespoon red onion, small diced

1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped

1 medium lime, juiced

1 tablespoon fresh cilantro, roughly chopped

coarse kosher salt and freshly ground black pepper, to taste

3 medium jingle bell peppers, thin sliced

3 tablespoons queso fresco cheese or cheddar, feta, or any other cheese you may like

2 tablespoons cilantro, small picked

1 piece fresh lime, cut in half

Preheat oven to 350°f / 175°c

Stack the tortillas, wrap in aluminum foil and heat in the oven until hot, about 6-8 minutes.

30 minutes prior to grilling, remove your steaks from the refrigerator, allow them to come up in temperature.

In a medium bowl, roughly smash the peeled and pitted avocado with a fork.

Then mix together all rest of the ingredients and season to taste with salt and pepper.

Rest for 15 min to enhance flavor.

In a medium bowl, mix together all the ingredients and season to taste with salt and pepper.

Rest for 15 min to enhance flavor.

Preheat your bbq grill or stove grill skillet to high heat.

Brush both sides of the steaks with little olive oil and season with coarse salt.

Place the steaks directly on the bbq grill or stove grill skillet.

For a medium rare steak (depending on the flank steak thickness), grill steaks for 3 minutes, flip the steaks over, and grill for 3 more minutes.

Remove the steaks from grill, sprinkle with fresh ground pepper and let steaks rest for 8-10 min before serving.

Tip – control the internal steak temperature with a meat temperature thermometer. Rare 110 degrees F / 43 degrees C, Medium-Rare 120 degrees F / 48 degrees C, Medium 130 degrees F / 54 degrees C, Medium Well 145 degrees F / 62 degrees C, Well- done 160 degrees F / 71 degrees C

Remove the tacos form the oven and transfer to a serving plate.

Thinly slice the steaks across the grain

Spread the warm tacos with guacamole and pico de gallo, then top with the sliced steak.

Garnish with jingle peppers, picked cilantro, queso fresco and squeeze some fresh lime juice over tacos.

Keep repeating with the rest of tacos. Enjoy!