Recipe Details

Ingredients

• 3 tbsp. 

  olive oil

• 2 tbsp. 

  adobo sauce (from a can of chipotles)

• 1 tbsp. 

  maple syrup

• 1 tbsp. 

  Worcestershire sauce

• 1 tsp. 

  dried oregano

• 1 tsp. 

  kosher salt, plus more to taste

• 1/2 tsp. 

  ground cumin

• 1/4 tsp. 

  black pepper

• 1 

  2- to 2½-pound flank steak

• 12 to 14 small corn or flour tortillas, warmed

• Chopped white onion, guacamole and pico de gallo, for topping

Description

1. Whisk the olive oil, adobo sauce, maple syrup, Worcestershire sauce, oregano, salt, cumin and pepper in a medium bowl. Place the flank steak in a large resealable plastic bag and pour in the marinade, tossing to combine. Seal and refrigerate at least 2 hours or overnight.
2. 2Preheat a grill or grill pan to medium high. Remove the steak from the marinade and grill until a thermometer inserted sideways into the center registers 125˚ for medium rare, 4 to 5 minutes per side. Remove to a cutting board and let rest 5 minutes. 
3. 3Thinly 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.