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1
See my TastyKitchen recipe box for my Chimichurri Sauce/Marinade recipe.
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2
Pour the chimichurri sauce over the flank steak and let it marinate in the refrigerator for an hour or two.
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3
Remove the steak from the refrigerator a half an hour before you are ready to grill and bring it up to room temperature.
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4
Preheat a cast iron pan over medium/medium-high and add the tablespoon of bacon fat or olive oil.
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5
Once hot add in the sliced onion.
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6
Leave for a few minutes so it has a chance to caramelize and darken.
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7
Stir only a few times until the onions are soft, golden and to your liking.
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8
Remove the onions from the pan and add in the sliced peppers.
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9
Like the onions, only stir a few times so the peppers have a chance to char a bit.
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10
Add a dash of salt.
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11
Remove once the peppers are how you like them.
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12
Start toasting the corn tortillas over medium heat (you can use the the same pan) for about a minute or so on each side.
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13
Preheat your grill to 400 F. Place the marinated flank steak on the hottest part of your grill and cook it for about 7-8 minutes per side, depending on the size of your flank steak and how you like your steak cooked.
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14
Remove it from the grill and let it rest for at least 5-7 minutes under a foil tent.
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15
Once rested, slice the flank steak thinly on a slight angle going against the grain of the steak.
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16
Serve the sliced steak on a toasted corn tortilla with the charred peppers and onions and any other toppings you may like.
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17
Optional toppings: torn fresh cilantro, sour cream, sliced avocado, lime wedges and your favorite hot sauce.
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18
Enjoy!
