Ingredients:

  • 1.5 lbs flank steak
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh lime juice
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 4 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 12 small corn tortillas
  • 1 cup white onion, diced
  • 1/2 cup fresh cilantro, chopped
  • 1 large avocado, sliced

Instructions:

  1. Whisk together the olive oil, lime juice, vinegar, honey, garlic, cumin, chili powder, smoked paprika, salt, and pepper in a bowl. Place the flank steak in a gallon-sized bag, pour the marinade over it, and massage into the meat. Let marinate for at least 2 hours.
  2. Preheat your grill or cast-iron grill pan to high heat (about 230°C/450°F). Lightly oil the grates.
  3. Remove the steak from the marinade and pat slightly with a paper towel. Grill for 4–5 minutes per side until a deep brown crust forms and the internal temperature reaches 54°C/130°F for medium-rare.
  4. Transfer the steak to a cutting board and let it rest for 10 minutes. Slice thinly against the grain.
  5. Warm the tortillas on the grill for 30 seconds per side. Assemble tacos with sliced steak, white onion, cilantro, and avocado wedges.