How to Make Tacos al Carbón (Grilled Steak Tacos)

Ingredients

• 1.5 lb Flank Steak (Leave about 1/8 inch of fat on the surface for rendering; cut into three strips 2‑3 inches wide with the grain)
• 3 tbsp Extra Virgin Olive Oil (Divided: 1 tbsp for spice paste, 2 tbsp for salsa)
• 2 tsp Chipotle Chilies in Adobo (Minced; smoky jalapeño peppers packed in adobo sauce)
• 2 tsp Kosher Salt
• 0.75 tsp Ground Cumin
• 12 pieces Corn Tortillas (Prefer fresh, 6‑inch size; keep wrapped until grilling)
• 20 stalks Scallions (White and green parts both used; charred for salsa)
• 2 pieces Jalapeño Peppers (Grilled whole, skin may char off; seeds optional for heat)
• 1.5 tbsp Lime Juice (Freshly squeezed)
• 1 tsp Adobo Sauce (From the chipotle can; adds depth to salsa)
• 0.25 cup Cilantro Leaves (Roughly chopped; optional garnish)
• 4 tbsp Sour Cream (Divided, 1 tbsp per serving)

Instructions

1. Trim and Slice Steak

   Trim any excess fat, leaving about 1/8 inch of fat on the surface. Cut the flank steak into three strips about 2‑3 inches wide, keeping the grain direction.

   Time: PT5M

2. Make Chipotle‑Cumin Paste

   In a small bowl combine 1 tbsp olive oil, 2 tsp minced chipotle chilies, 1.5 tsp kosher salt, and 0.75 tsp ground cumin. Stir until a paste forms.

   Time: PT2M

3. Season the Steak

   Rub the chipotle‑cumin paste all over the steak strips, coating both sides evenly.

   Time: PT3M

4. Prep Vegetables

   Trim the scallion roots, keep the white and green parts together. Halve the jalapeños lengthwise; set aside seeds if you prefer less heat.

   Time: PT5M

5. Preheat Grill

   Light the grill and preheat on high for about 15 minutes until the grates are hot (≈450°F).

   Time: PT15M

   Temperature: 450°F

6. Clean and Oil Grates

   Using a paper towel dipped in a little oil, wipe the grates to prevent sticking.

   Time: PT2M

7. Create Two‑Zone Fire

   Turn off one burner (or move coals to one side) to create a cooler zone for resting meat.

   Time: PT1M

8. Grill the Steak

   Place steak strips on the hot side of the grill. Flip every 2 minutes to avoid buckling. Grill total 10 minutes, or until internal temperature reaches 125°F for medium.

   Time: PT10M

   Temperature: 450°F

9. Grill Jalapeños

   Add the halved jalapeños to the hot side. Turn a quarter turn every 2 minutes. Grill 8 minutes until skin is blistered and charred.

   Time: PT8M

   Temperature: 450°F

10. Char Scallions

    Place scallions on the hot side, white side down. Char for 1.5 minutes, then flip and char the white parts another 1.5‑2 minutes until softened.

    Time: PT3M

    Temperature: 450°F

11. Warm Corn Tortillas

    Grill tortillas six at a time, 30‑40 seconds per side, until they puff and develop light char marks.

    Time: PT1M

    Temperature: 450°F

12. Rest the Steak

    Transfer the cooked steak to a foil‑tented plate and let rest for 10 minutes.

    Time: PT10M

13. Prepare Salsa

    Remove jalapeño skins if desired, mince the flesh, and coarsely chop the charred scallions. In a mixing bowl combine 2 tbsp olive oil, 1.5 tbsp lime juice, 1 tsp adobo sauce, 0.5 tsp kosher salt, the minced jalapeño, and chopped scallions. Stir until evenly mixed.

    Time: PT5M

14. Slice the Steak

    Slice the rested steak thinly across the grain to shorten muscle fibers and ensure tenderness.

    Time: PT3M

15. Assemble Tacos

    Place a few steak strips on a warm tortilla, top with generous spoonfuls of salsa, a few cilantro leaves, a dollop of sour cream, and a final squeeze of lime. Fold and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

410

Protein

30 g

Carbohydrates

32 g

Fat

15 g

Fiber

4 g