Perfect with Mean Green - Tacos al Carbon is a Mexican recipe of charcoal-grilled meats served up taco style. “Carbon” means “charcoal” in Spanish. It is typically a simple dish with chicken or beef lightly seasoned then grilled over a wood fire or charcoal grill, served up with nothing more than a bit of salsa and fresh squeeze of lime.
- 3 tablespoons Mean Green
- 4 cloves garlic minced
- 3 tablespoons chopped green onion
- ¼ - ½ cup chopped cilantro
- ¼ cup olive oil
- 2 tablespoons chili oil
- Juice from 2 large oranges - about a ¾ cup
- Juice from 2 limes
- 3 tablespoons white wine vinegar
- 1 tablespoon ancho powder, optional
- 1 teaspoon cumin
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 2 pound flank steak
- 12 flour tortillas warmed (or more as needed)
- Your favorite toppings (ex. Mean Green, Lettuce, Pico de Gallo)
Whisk together the marinade ingredients in a large bowl until well combined.
Add the steak to the large bowl with the marinade and massage the marinade into the meat. Or, add the steak to a large sealable baggie and pour in the marinade.
Refrigerate and marinate at least 4 hours, or overnight for better flavor penetration.
Heat your charcoal grill to medium-high heat. Spread the fiery coals out for better heat distribution.
Remove steak from the marinade and discard the marinade. Grill the flank steak for 6-7 minutes, then flip and grill another 4-5 minutes, or until the internal temperature reaches 125 degrees F when measured with a meat thermometer, or your preferred temperature. See recipe notes for temperatures.
Cover the steak with foil and rest for 5 minutes to let the juices redistribute. Slice the beef against the grain into thin strips.
Serve pieces of charcoal grilled flank steak onto warmed flour tortillas and top with your favorite toppings.
- You can substitute the White Wine Vinegar for Apple Cider Vinegar