Samantha Okazaki / TODAY
8
Ingredients
- 2 pounds flank steak
- 3 cloves garlic, minced
- 1/3 cup cilantro, finely chopped
- 1/2 cup olive oil
- Juice of one lime
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cumin
- cotija cheese (or other cheese of your choice), optional
Preparation
Place flank steak in a large freezer bag. In a medium bowl, whisk remaining ingredients together. Pour into bag, zip close, and massage marinade into steak with hands. Place in the fridge for one hour or up to 24 hours. Heat grill over a high flame (brush gates with oil to prevent sticking). Cook steak 5-7 minutes per side (for medium-rare) and then remove onto a cutting board. Let the meat rest for 6 minutes in order for juices to settle. Then slice into thin strips, across the grain. Place steak on homemade corn tortillas and top with crumbled cotija cheese, if desired, and Avocado Pico de Gallo.
