Grilled Carne Asada Tacos
Servings: 4 servings
1½ pounds flank steak
½ cup extra-virgin olive oil
2 tablespoons apple cider vinegar
Juice of 2 limes
4 garlic cloves
½ bunch cilantro
Kosher salt and freshly ground black pepper, to taste
Vegetable oil, for grilling
8 corn tortillas
Fresh chopped cilantro, as needed
1 red onion, finely diced
2 limes, quartered
Boursin® Garlic & Fine Herbs Cheese, for serving
1. Make the Marinade: Place the steak in a large freezer bag and set aside. In a blender, combine the olive oil, apple cider vinegar, lime juice, garlic, cilantro and salt and pepper, to taste, and blend until mostly smooth. Reserve ¼ cup of the marinade and pour the remaining marinade into the bag with the steak. Refrigerate for 3 to 4 hours.
2. Cook the Steak: Heat an outdoor grill or indoor grill pan over medium-high heat. Lightly grease the grill with vegetable oil, then place the steak on the grill and cook until medium-rare, about 6 minutes per side. (For ideal doneness, use a thermometer and cook to 130 to 140°F for medium.) Remove from the heat, cover and rest for 10 minutes.
3. While the steak is resting, wrap the tortillas in foil and heat on the grill until warmed through, 3 to 5 minutes. Remove from the heat and set aside.
4. Thinly slice against the grain. To assemble the tacos, lay a couple of slices of steak onto a warm corn tortilla and drizzle with the reserved marinade. Top with the red onion, cilantro, a squeeze of lime and Boursin Cheese.