"Sweet Heat" Grilled Flank Steak Tacos
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 2 pounds flank steak, trimmed
  • 8 (6-inch) corn tortillas
  • 2 cups shredded, Mexican style four cheese
  • 4 tbsp. Bull Sweet Heat Rub
  • 4 tbsp. extra virgin olive oil, divided half for meat and half for veggies
  • Salt and freshly ground pepper
  • 2 large yellow onions, julienned
  • 1 red bell pepper, julienned
  • 2 ripe avocado, peeled, pitted, halved and thinly sliced
  • 1 head romaine lettuce, thinly sliced/shredded
  • 8 ounces sour cream
  • 2 medium limes, cut in half, quartered
  • ΒΌ cup cilantro, washed, minced for garnish
  • Cholula hot sauce
  1. Rub 2 tbsp. extra virgin olive oil on the flank steak, and generously season with the Bull Sweet Heat Rub. Cover and refrigerate at least two hours.
  2. Remove the flank steak from the fridge 1 hour before grilling; place the steak on a large plate allowing it to come to room temp.
  3. Heat grill to high heat. Place the Bull stainless veggie grid on one side of the grill to preheat.
  4. Coat the grill and preheated veggie grid with non-stick spray.
  5. Season the flank steak with salt and pepper. Place steak on the grill rack, and grill until golden brown and slightly charred, about 8-10 minutes. Turn the steak over and cook to medium-rare, about another 8-10 minutes, or to desired degree of doneness. Once done, place on a cutting board to rest for another 15 minutes before slicing against the grain, into ¼-inch thick slices.
  6. Toss the julienned onions and bell peppers with 2 tbsp. extra virgin olive oil, salt and pepper, and place onto the hot Bull stainless veggie grid to cook. Using the Bull tongs, stir the onions until completely cooked. Total cooking time is approximately 15 minutes on medium/high flame. Remove the onions once done, hold in a large metal bowl, and cover with plastic wrap.
  7. Turn the heat down to low and quickly clean the grill with the Bull dual handle monster brush. Coat the grill with non-stick spray and place the corn tortillas onto the grill and evenly distribute the shredded cheese on top of the tortillas. Close the lid, and allow the cheese to melt. After 2 minutes, lift the lid, and check the tortillas for doneness. If needed, cover for another 2 minutes to finish.
  8. To plate, divide the sliced flank steak evenly on the tortillas (about 3 to 4 pieces of meat per taco), along with the grilled onions and peppers. Top with some shredded romaine lettuce, sliced avocado, a dollop of sour cream, a few shakes of cholula. Garnish with minced cilantro and a slice of lime on the plate.Buon Appetito!-Chef Amy
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/sweet-heat-grilled-flank-steak-tacos/