Serves: 8
Total Calories: 537

FOR THE PASTE:
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 beef flank steak, 1 1/2 to 2 lbs and about 3/4 inch thick
kosher salt

8 flour tortillas (8 inches)
2 cups grated Cheddar cheese or Monterey Jack cheese
4 cups shredded Romaine lettuce
2 cups prepared chunky salsa
1 cup sour cream (optional)

TO MAKE THE PASTE: In a small bowl whisk together the paste ingredients.

Trim the steak of any surface fat. Coat both sides of the steak with the paste. Place the steak in a large, resealable plastic bag, press the air out of the bag, and seal tightly. Set the bag on a plate and refrigerate for 4 to 6 hours.

Remove the steak from the bag and allow to stand at room temperature for 20 to 30 minutes before grilling. Season with salt. Grill over Direct Medium heat until the internal temperature reaches 145°F for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for 3 to 5 minutes. Cut across the grain into thin strips.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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. Place the steak strips in the center of the tortillas. Add the cheese, lettuce, and salsa, top with the sour cream, if desired. Fold up the sides and eat with your hands.

Nutritional Facts:

Serves: 8
Total Calories: 537
Calories from Fat: 196

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Beef
Bacon-Mushroom Beef Rolls
Beef Ribs With Cabernet Sauce
Beef Satay
Beer-Bathed Brisket
Bistecca Alla Fiorentina
Black Thai Burgers With Gingered Shiitakes
Blue-Cheese Burgers With Spicy Celery Slaw
Bourbon-Glazed Cajun Tenderloin
Chili On The Grill
Chili-Rubbed Veal Loin Chops With Green Chile Butter
Chopped "Steaks" With Ketchup Glaze
Classic Bacon Cheeseburger
Corned Beef And Swiss On Rye
Dry-Rubbed Porterhouse With Barbecue Steak Sauce
Filet Mignon With Cremini-Wine Sauce
Filets And Crab With Béarnaise Sauce
Flank Steak With Salsa Verde
Flatiron Steaks With Steakhouse Sauce
Garlic And Herb-Crusted Slow-Smoked Prime Rib
Greek Pita Pockets
Grilled Beef Tenderloin With Hoisin-Plum Mop
Guacamole Cheeseburgers
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Hickory-Smoked Boneless Rib Roast
Hoisin Beef Kabobs With Tomato Salad
Holiday Beef Tenderloin
Kansas City Boneless Rib Roast
Korean Short Ribs
Lemon-Herb Beef Kabobs With Couscous Salad
Mexican Flank Steak With Jicama-Orange Salad
Molasses Short Ribs With Onion Marmalade
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Spicy Rib-Eye Steaks With Tomato Chutney
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