开云体育

Place the steak in a gallon zipper seal bag.

Place the marinade ingredients into a blender and puree until smooth.

Pour over the steak, seal and refrigerate overnight or up to 24 hours.

After overnight marinate, rinse off and discard the marinade and pat the steak dry. Let sit at room temperature for one hour before grilling.

When ready to grill, heat one half of the grill to high and the second half to low.

Oil the grates on the hot side of the grill.

Lay the steak(s) over the hot side and grill for two minutes then turn 90 degrees and grill for two more minutes to get crosshatch grill marks.

Flip the steak over and grill for four minutes.

Move the steak to the cool side, turn the hot side down to low and close the cover and let the steak cook for up to 15 minutes until the internal temperature reaches 125 degrees F. (Use a probe thermometer inserting from the side into the thickest part).

Let rest for ten minutes then slice against the grain into thin slices.

Serve on corn tortillas that have been warmed and top with??and cilantro leaves with a lime wedge on the side.