4 cloves garlic, chopped
2 tablespoons fresh lime juice
1 tablespoon white vinegar
1 teaspoon crushed red pepper
1 ½ pounds steak of choice
Canola oil, for the grill
Kosher salt and black pepper
- Combine the garlic, lime juice, vinegar, and red pepper in a large resealable plastic bag. Prick the steak all over with a fork and add to the marinade; turn to coat. Refrigerate for at least 1 hour and up to 4 hours.
- Heat grill to medium-high. Once it's hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
- Season the steaks with salt and pepper. Grill, turning once, until an instant-read thermometer inserted into the thickest part registers 130° F, 6 to 8 minutes for medium-rare. Let rest for 10 minutes before thinly slicing against the grain.
- Divide the steak among the tortillas and top with your favorite salsa
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