Categories: Mexican

Ingredients

• 3 tbsp. olive oil
• 2 tbsp. adobo sauce (from a can of chipotles)
• 1 tbsp. maple syrup
• 1 tbsp. Worcestershire
• 1 tsp dried oregano
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• 2 to 2 1/2 lb. flank steak
• 12 to 14 small corn or flour tortillas, warmed
• Chopped white onion, guacamole and pico de gallo, for topping

Directions

1. Whisk the olive oil, adobo sauce, maple syrup, Worcestershire, oregano, salt, cumin and pepper in a medium bowl. Place the flank steak in a large Ziploc bag and pour in the marinade, tossing to combine. Seal and refrigerate at least 2 hours or overnight.

2. Preheat a grill to medium high. Remove the steak from the marinade and grill until cooked to your liking, 4 to 5 minutes per side for medium rare. Remove to a cutting board and let rest 5 minutes.

3. Thinly slice the steak against the grain. Season with salt to taste. Serve in tortillas and top with chopped white onion, guacamole and pico de gallo.

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