Easy Grilled Steak Tacos (Tacos al Carbón)
Why This Recipe Works
We started by leaving some of the fat on a flank steak and slicing the steak lengthwise into three long strips. We then rubbed the steak with a flavorful paste made of minced canned chipotle in adobo sauce and ground cumin. On the grill, the fat from the steak melted and dripped onto the fire, vaporizing and creating smoky, meaty compounds that enveloped the steak with grill flavor. We grilled scallions and jalapeños in addition to the steak; once the vegetables were well charred, we chopped them and seasoned them with fresh lime juice and earthy adobo sauce to create a quick green salsa that complemented the grilled meat.