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Carne Asada Flank Steak Tacos With Grilled Scallions

Jason McKinney

Jason McKinney

June 16, 2023
Carne Asada Flank Steak Tacos With Grilled Scallions on a plate
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50 min

Total

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4

Servings

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Beef

Protein

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Ingredients

  • Canola oil

  • 1½ tsp ground cumin

  • 1¼ lbs ButcherBox Flank Steak

    defrosted and thoroughly pat dry

  • Salt and pepper

  • 1 bunch scallions

  • 5 jalapeños

    1 stemmed and de-seeded

  • 6 Roma tomatoes

    halved

  • 1 medium white onion

    cut into thin wedges

  • 3 cloves garlic

  • 4 tbsp lime juice

  • 3 large avocados

  • ¼ cup cilantro

    chopped

  • 12 small flour tortillas

    warmed or grilled

Step By Step

Instructions

1
Prepare a charcoal or gas grill for high heat, making sure to clean grates and lightly slick them with a kitchen rag or brush dipped in oil. Rub the cumin all over the steak, then season generously with salt and pepper. Rub 2 tablespoons oil all over the steak. In a large bowl, toss the scallions and the 4 whole jalapeños with 1 tablespoon oil; season with salt.
2
Meanwhile, preheat the broiler and line a baking sheet with foil. Spread the tomatoes, onion, garlic and the stemmed and seeded jalapeño out over the sheet in a single layer. Broil, turning the vegetables occasionally, until the tomatoes are juicy and the onion and garlic have softened and have some charred ends, 10 to 15 minutes (watch carefully to prevent burning). Transfer to a cutting board and chop all of the vegetables into very small pieces. Transfer to a bowl, stir in 2 tablespoons lime juice and season with salt.
3
Scoop the avocado into a small bowl, sprinkle with salt and mash into a chunky purée with a fork. Stir in the cilantro and the remaining 2 tablespoons lime juice; season with salt.
4
Place the scallions on the grill and cook, turning once, until softened and charred, about 5 minutes. Transfer to a plate. Grill the 4 remaining jalapeños the same way; transfer to the plate with the scallions. Place the steak on the grill and cook, undisturbed, until there is some deep charring on the bottom, about 5 minutes. Turn the steak over and finish cooking to your desired doneness, or until an instant-read thermometer stuck into the thickest part reads 145ºF for medium.
5
Transfer the steak to a cutting board, tent with foil and let rest for 10 to 15 minutes. Grill the tortillas until just warm, then wrap in a clean kitchen towel. Chop the steak into small pieces and season with additional salt and pepper, if needed. Serve the steak with the roasted tomato salsa, guacamole, grilled scallions and jalapeños, and tortillas.

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