Ingredients
garlic: 1 large clove
red onion: 1 tablespoon chopped
lime juice: 1 tablespoon
chili powder: 2 teaspoons
chilis: 1 small
salt: 1 teaspoons
pepper: 1 teaspoon
ground cumin: 1 teaspoon
olive oil: 2 teaspoons
flank (skirt) steak: 2 lbs
Lime wedges: 2
Monterey Jack cheese, shredded (1 cup)
chopped cilantro: 2 teaspoons
Creme fraiche
corn tortillas, warmed
Preparation
In a processor, pulse the garlic with the onion, lime juice, chili powder, chili, salt, pepper and cumin. With the machine on, slowly drizzle in the olive oil until a wet paste forms.
Rub the paste all over the steak. Marinade at room temperature for at least 2 hours. If refrigerating, can leave overnight but bring to room temp before cooking.
Light a grill or preheat a grill pan. Grill the steak over a medium-high fire for 10 minutes, turning once, until an instant-read thermometer inserted in the thickest part registers 125° to 130° for medium rare. Transfer the steak to a cutting board and let rest for 5 minutes.
Cut the steak across the grain into 1/4-inch-thick slices. Arrange the meat on a platter. Squeeze 2 lime wedges over the steak slices, then top with the shredded cheese and cilantro. Serve with the warm tortillas.
