By Traeger Kitchen
Showcase marinated flank-steak at its best when you combine wood-fired grilling with a beautiful piece of well-seasoned meat. It’s damn near miraculous.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.2 Pound | flank steak |
1/2 Cup | cilantro, chopped |
2 Tablespoon | white vinegar |
4 Clove | garlic, minced |
1/4 Cup | lime juice |
1/4 Cup | vegetable oil |
1 Tablespoon | kosher salt |
1 Tablespoon | black pepper |
1 Teaspoon | sugar |
1/2 Cup | crema Mexicana or sour cream |
1/2 Teaspoon | lime zest |
2 Teaspoon | fresh squeezed lime juice |
1
Plan ahead! This recipe requires overnight prep time. In a medium bowl, combine cilantro, vinegar, garlic, lime juice, oil, salt, pepper and sugar; whisk until salt and sugar are dissolved. Add flank steak and turn to coat well. Cover and marinate in the refrigerator for 4 to 24 hours, turning meat occasionally.
2
When ready to cook, set the temperature to High and preheat for 10-15 minutes. Remove steak from marinade, discarding marinade. Place meat directly on the grill grate. Grill, covered, for 15 to 20 minutes.
500 ˚F / 260 ˚C
00:20
3
Transfer steak to a cutting board and cover loosely with foil; (leave grill on high to warm tortillas later) let stand for 10 minutes. Cut steak against the grain into thin strips; cut strips into 2 inch pieces.
4
Transfer steak pieces to a bowl and toss with any juices left on the cutting board.
5
To prepare Crema, combine finely grated lime zest, lime juice, and sour cream
6
To assemble: Warm the tortillas on the grill. Add a layer of the salsa of your choice, sliced Carne Asada, and Crema.
7
Sprinkle with freshly cut cilantro. Enjoy!
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