| 2 pounds | Nick Ranch Grass-Fed Flank Steak |
| 12 | Flour tortillas |
| ½ cup | Tequila or beer |
| ¾ cup | Lime juice |
| 5 cloves | Garlic, crushed |
| 2 medium | Red onions, cut into thick slices |
| 1 teaspoon | Salt |
| ½ teaspoon | Pepper |
| Healthy pinch | Cumin |
| Healthy pinch | Dried pepper flakes |
|
In a large zipper freezer bag mix liquor, juices and spices. Add flank steak, gently shake bag to cover the meat with the marinade. Refrigerate, marinating at least 8 hours, turning occasionally.
Preheat grill. Place a few drops of water on each tortilla, stack and wrap in aluminum foil. Place on grill.
Remove steak from bag of marinade and place on grill. Turn tortillas and steak once. Cook to your liking, 12- 15 minutes for medium rare. Let steak rest before slicing.
Cut into very thin slices, place a few slices on tortillas and serve with condiments, such as salsa, sour cream, and guacamole. |
