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*Marinate the steak overnight or in the morning to cook later that night.
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The longer you marinate it the better.
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1.
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Mix all of the marinade ingredients (except the steak) in a Ziplock bag then add the steak.
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Squish it all around to mix and thoroughly coat the steak.
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Seal the bag and put it in the fridge overnight or all day.
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I try to flip it over at least once about halfway through so that every side is getting the good stuff.
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2.
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Grill the steak at 450 F (for a gas grill) for about 5 minutes a side or until it reaches your desired doneness.
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Medium (about 135 F internal temperature) to medium well is how we like it without the steak getting too tough.
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Im always amazed by how much flank steak shrinks up!
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3.
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For the pesto, add all the ingredients into a blender/food processor/mini chopper and blend until smooth.
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You want the pesto to have a strong cilantro flavor to go with the steak, so add as much as you like!
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And honestly, you dont have to pre-chop everything if you have a good mixer, just throw it in there.
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4.
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Slice steak against the grain and build your taco as desired on top of a tortilla!
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I love the tomato and arugula, and of course loaded with pesto.
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Enjoy!
