- 3 Tbsp olive oil
- 1 Tbsp chili powder
- 1 Tbsp cumin
- 2 tsp cracked black peppercorns
- 1 tsp garlic powder
- 1 tsp oregano
- 1 (2 lb) flank steak about 3/4 inch thick
- 8 (8 inch) flour tortillas
- 2 cups Monterey Jack cheese, shredded
- 4 cups lettuce, shredded
- 2 cups chunky salsa
- 1 cup sour cream
Combine olive oil, chili powder, cumin peppercorns, garlic powder and oregano in a small bowl.
Trim the steak and press the olive oil rub into both sides of the meat.
Seal in a plastic bag and refrigerate for 4 hours.
Stand at room temperature for at least 20 minutes before grilling.
Grill the steak 12 minutes over high heat, turning once.
Cut the steak into strips.
Wrap tortillas in foil and grill for 2 minutes.
Layer steak strips, cheese, lettuce and salsa into the warmed tortillas.
Add a dollop of sour cream on top.
Fold the sides of the tortilla over to form a taco.