Ingredients:

  • 1.5 lb flank steak, thinly sliced against the grain
  • 2 tbsp neutral oil
  • 1 tbsp lime juice
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 16 small 4-inch corn tortillas

Instructions:

  1. Slice the meat. Cut the flank steak into thin strips perpendicular to the muscle fibers. Note: Slicing against the grain is the only way to avoid chewy meat.
  2. Season the beef. Toss the strips in a bowl with lime juice and the seasoning blend. Mix until every piece is coated in the spices.
  3. Heat the steel. Set your Blackstone to medium high. Apply a thin layer of neutral oil across the surface.
  4. Sear the meat. Spread the seasoned meat in a single layer. Leave space between the piles so the meat sears rather than steams.
  5. The Smash. Press down firmly with your spatula for 30 seconds. This maximizes the surface area hitting the heat.
  6. Flip and finish. Cook 2-3 mins until a deep mahogany crust forms, then flip and cook 2 more mins until the meat hits 135°F (57°C).
  7. Rest the protein. Move the cooked meat to the cool zone of the griddle. Note: This prevents overcooking via carryover heat.
  8. Toast the tortillas. Oil the center of the griddle. Toast corn tortillas 30-45 seconds per side until they are blistered and pliable.
  9. Assemble. Fill the warm tortillas with steak. Top with diced onion and cilantro. Serve with lime wedges.