Steak Tacos

• 3 tablespoons extra virgin olive oil
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 2 teaspoons cracked black peppercorns
• 1 teaspoon granulated garlic
• 1 teaspoon dried oregano
• 1 12-2 lbs flank steaks, about 3/4 inches thick
• kosher salt
• 8 flour tortillas (8 inches)
• 2 cups grated cheddar cheese or 2 cups monterey jack cheese
• 4 cups shredded romaine lettuce
• 2 cups prepared chunky salsa
• 1 cup sour cream

1. To make the paste: in a bowl, whisk the paste ingredients together.
2. Trim steak of surface fat; coat both sides of the steak with the paste.
3. Place steak in a large zip-lock plastic bag; press the air out of the bag and seal tightly.
4. Set the bag on a plate and refrigerate for 4-6 hours.
5. Remove steak from the bag and let stand at room temperature for 20-30 minutes before grilling.
6. Season with salt; grill over direct medium heat until the internal temperature reaches 145 for medium rare, 8-10 minutes, turning halfway through grilling time.
7. Remove from the grill and let rest 3-5 minutes; cut across the grain into thin strips.
8. Divide the tortillas and wrap in two foil packets; grill the packets over direct medium heat until warm, about 2 minutes, turning once halfway through grilling time.
9. Place the steak strips in the center of the tortillas; add the cheese, lettuce, and salsa, top with the sour cream.
10. Fold up the sides and eat with your hands.

extra virgin olive oil, chili powder, ground cumin, cracked black, garlic, oregano, flank steaks, kosher salt, flour tortillas, cheddar cheese, shredded romaine lettuce, chunky salsa, sour cream

Taken from www.food.com/recipe/steak-tacos-222067 (may not work)