Prep Time: 30 Minutes
Cook Time: 10 Minutes
All-purpose BBQ rub:
1 cup paprika
2 teaspoons chili powder
2 teaspoons cayenne
1/2 cup black pepper
2 teaspoons smoked paprika
1/2 cup packed brown sugar
1/4 cup dried oregano
1/2 cup fine sea salt
1/2 cup garlic powder
1/4 cup granulated sugar
1 1/2 pounds trimmed Thomas Farms Grass-Fed Flank Steak
1 orange, zested and juiced
2 limes, zested and juiced
2 teaspoons all-purpose BBQ rub or other meat rub
1/2 tablespoon puréed canned Chipotle in Adobo
1 teaspoon minced garlic
1 teaspoon chopped fresh cilantro leaves
8 corn tortillas
one 15 ounce can black beans, drained and rinsed
1 cup pico de gallo
1/2 cup Cotija cheese, crumbled
1. In a large bowl, combine all the ingredients and break up any excess lumps. Store in an airtight container, in a cool, dry place, such as your cupboard.
2. In a large bowl, combine the citrus juices and zests, BBQ rub, chipotle, garlic and cilantro for a marinade. Coat the skirt steak in the marinade and refrigerate for 2 hours or overnight.
3. Preheat the grill over high heat. Remove the flank steak from the marinade, wiping off any excess. Grill the steak for 8 minutes, turning every 2 minutes, or until it reaches the desired doneness. Allow it to rest for 5 minutes, then slice the steak into thin strips.
4. Heat the tortillas over the grill to soften. Divide the skirt steak evenly among the tortillas. Top each tortilla with 3 tablespoons black beans, 2 tablespoons pico de gallo, and 1 tablespoon cotija cheese. Serve immediately.
Recipe courtesy of True Aussie Beef & Lamb