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Categories:
olive oil paprika ground cumin brown sugar Spanish smoked paprika ground red pepper celery garlic flank steaks kosher salt black pepper corn tortillas
Viewed: 44 - Published at: 6 years agoIngredients
- 2 tablespoons olive oil
- 2 14 teaspoons hot paprika
- 2 14 teaspoons ground cumin
- 1 12 teaspoons dark brown sugar
- 12 teaspoon spanish smoked paprika
- 12 teaspoon ground red pepper
- 14 teaspoon celery seed
- 3 garlic cloves, minced
- 1 (1 1/2 lb) flank steaks, trimmed
- 1 teaspoon kosher salt
- 12 teaspoon black pepper
- 12 (6 inch) corn tortillas
Method
- Combine the first 8 ingredients, and rub steak evenly with spice mixture.
- Cover and refrigerate for 2 hours.
- Preheat grill to high heat.
- Sprinkle steak evenly with 1 teaspoon salt and pepper, and place steak on a grill rack coated with cooking spray, and grill for 6 minutes on each side or until desired degree of doneness.
- Remove steak from grill, and let stand for 10 minutes.
- Cut steak across grain into thin slices.
- Heat tortillas according to package directions.
- Divide steak evenly among tortillas.
