Ingredients
2 tablespoons olive oil
2 1/4 teaspoons hot paprika
2 1/4 teaspoons ground cumin
1 1/2 teaspoons dark brown sugar
1/2 teaspoon Spanish smoked paprika
1/2 teaspoon ground red pepper
1/4 teaspoon celery seeds
3 garlic cloves, minced
1 (1 1/2-pound) flank steak, trimmed
1 teaspoon kosher salt
1/2 teaspoon black pepper
Cooking spray
12 (6-inch) corn tortillas
Preparation
1. Combine first 8 ingredients. Rub steak evenly with spice mixture. Cover and refrigerate at least 2 hours.
2. Preheat grill to high heat.
3. Sprinkle steak evenly with 1 teaspoon salt and black pepper. Place steak on a grill rack coated with cooking spray, and grill for 6 minutes on each side or until desired degree of doneness. Remove steak from grill, and let stand for 10 minutes. Cut steak across grain into thin slices. Heat tortillas according to package directions. Divide steak evenly among tortillas.
2 tablespoons olive oil
2 1/4 teaspoons hot paprika
2 1/4 teaspoons ground cumin
1 1/2 teaspoons dark brown sugar
1/2 teaspoon Spanish smoked paprika
1/2 teaspoon ground red pepper
1/4 teaspoon celery seeds
3 garlic cloves, minced
1 (1 1/2-pound) flank steak, trimmed
1 teaspoon kosher salt
1/2 teaspoon black pepper
Cooking spray
12 (6-inch) corn tortillas
Preparation
1. Combine first 8 ingredients. Rub steak evenly with spice mixture. Cover and refrigerate at least 2 hours.
2. Preheat grill to high heat.
3. Sprinkle steak evenly with 1 teaspoon salt and black pepper. Place steak on a grill rack coated with cooking spray, and grill for 6 minutes on each side or until desired degree of doneness. Remove steak from grill, and let stand for 10 minutes. Cut steak across grain into thin slices. Heat tortillas according to package directions. Divide steak evenly among tortillas.
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