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vegetable oil
¼ cup
juice of 3 limes, plus lime wedges for garnish
2 tablespoons
ground cumin
1 teaspoon
freshly ground black pepper
½ teaspoon
flank steak (or skirt steak), about 1-inch thick
1 pound
large flour tortillas, warmed
6
guacamole, sour cream and picante sauce for toppings
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
In a small bowl, stir together the oil, lime juice, seasoning mix, cumin, and pepper until well-combined. Pour mixture over steak, evenly coating both sides of meat; chill covered for at least 1 hour (overnight is best).
Preheat the grill or broiler. Remove the steak from marinade; discard any remaining marinade.
Grill the steak for 7 to 9 minutes on each side for medium doneness. Let the steak rest covered for 5 minutes before slicing into thick strips.
Serve the steak with tortillas, guacamole, sour cream, picante sauce, along with lime wedges.
