Creative Cooking Ideas

What You Need:

3 T olive oil
1 T chili powder
1 T cumin
2 tsp cracked black peppercorns
1 tsp garlic powder
1 tsp oregano
1 (2 lb) flank steak about 3/4 inch thick
8 (8 in) flour tortillas
2 c Monterey Jack cheese, shredded
4 c lettuce, shredded
2 c chunky salsa
1 c sour cream

How to Make It:

In a small bowl stir together the olive oil, chili powder, cumin, peppercorns, garlic powder, and oregano.
Remove any fat from the steak.
Place the olive oil rub on both sides of the steak. Be sure to press it into the meat with your fingertips.
Place the steak in a zip lock bag and seal.
Refrigerate at least 4 hours.

When you’re ready to start the grill:

Allow the steak to stand at room temperature at least 20 minutes.
Heat the grill to high.
Grill the steak 12 minutes for medium turning once while grilling. Adjust the time if you prefer your meat well done.
Remove the steak and allow it to rest 10 to 15 minutes.
Cut the steak into strips.
Wrap the tortillas in aluminum foil and place on the grill.
Warm the tortillas for 2 minutes.
Remove and place on a flat surface.
Layer steak strips down the middle of each tortilla.
Top with the cheese, lettuce, and salsa.
Add a dollop of sour cream on top.
Fold the sides of the tortilla over to form a taco.
Serve immediately.

Warming the tortillas in aluminum foil will keep the tortillas from toasting. For toasted tortillas place them directly on the grill grate for about 15 seconds. Then flip and toast the other side for 10 seconds longer.