Tacos Al Carbon

Servings: 6



  • 1⁄4 Cup Olive Oil
  • 1 lime, juiced
  • 1 tsp Liquid Smoke
  • 2 + 1/2 TBSP Steak It Easy Seasoning
  • 2 TBSP Olive Oil (divided)
  • 2 lb Flank Steak, fat trimmed
  • 1 White Onion, thinly sliced
  • 1 Red Bell Pepper, thinly sliced
  • 1 Poblano Pepper, thinly sliced
  • 1 tsp Kosher Salt

For the Tacos:

  • 12 Flour Tortillas
  • Guacamole



  • Shredded Cheddar Cheese
  • Sour Cream
  • Salsa
Tacos Al Carbon


Step 1:

Place the flank steak in a glass dish. Pat dry.

Step 2:

Add the marinade ingredients in that order and rub the seasoning on both sides of meat. Cover with plastic wrap and let sit for at least two hours (overnight is best).

Step 3:

Let flank steak sit in Marinade on counter for one hour before cooking.

Step 4:

Heat skillet on Medium High.

Step 5:

When hot, quickly add 1 TBSP of olive oil and place flank steak in skillet. Let cook without moving for 5-6 minutes.

Step 6:

Flip to the other side and cook for an additional 5-6 minutes. Use a meat thermometer to ensure meat is around 130 degrees F (Medium-Rare) and 140 degrees F (Medium).

Step 7:

Remove meat and finish with a 1⁄2 TBSP Steak It Easy Seasoning Blend. Cover with foil and set aside.

Step 8:

Reduce heat on skillet to medium and wipe down carefully using a tong with paper towels.

Step 9:

Add 1 TBSP of oil and cook down onions and peppers until peppers are soft and onions are caramelized (about 8 minutes). Season with 1 tsp salt.

Step 10:

Slice meat thinly against the grain or dice into small pieces.

Step 11:

Serve over grilled peppers and onions.


To assemble tacos, I like to cook tortillas over an open flame or slightly toast in a skillet. Then I slather a thin layer of guacamole, top with meat, peppers and onions and roll up. You may top with cheese, sour cream and salsa!