📖 Instructions

1. First things first, let's prep that steak! Pat the flank steak dry with paper towels. This step is *crucial* for getting a good sear. In a small bowl, whisk together the olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper.
2. Place the steak in a resealable bag or a shallow dish. Pour the marinade over the steak, ensuring it's evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful it will be!
3. While the steak is marinating, let's tackle the cilantro lime slaw. In a large mixing bowl, combine the shredded cabbage, shredded carrots, and chopped cilantro. This vibrant mix will provide the perfect counterpoint to the rich steak.
4. In a separate small bowl, whisk together the mayonnaise, lime juice, honey, and a pinch of salt and pepper. Taste and adjust the seasoning as needed. I like mine with a little extra lime for that zing!
5. Pour the dressing over the cabbage mixture and toss well to combine. Make sure everything is nicely coated. Cover the bowl and refrigerate the slaw until you're ready to assemble the tacos. Chilling it allows the flavors to meld together.
6. Now, let's get that grill fired up! Preheat your grill to medium-high heat. If you don't have a grill, a cast-iron skillet on the stovetop works just fine too. Just make sure it's nice and hot!
7. Remove the steak from the marinade and discard the marinade. Place the steak on the preheated grill and cook for about 4-5 minutes per side for medium-rare, or longer if you prefer it more well-done. Use a meat thermometer to ensure it reaches your desired internal temperature.
8. Once the steak is cooked to your liking, remove it from the grill and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
9. While the steak is resting, warm the tortillas. You can do this by wrapping them in a damp paper towel and microwaving them for a few seconds, or by heating them in a dry skillet for a few seconds per side. Warm tortillas are much more pliable and less likely to tear.
10. Slice the steak thinly against the grain. This is key to ensuring it's easy to chew and not too stringy. Trust me, your jaw will thank you!
11. Now comes the fun part: assembling the tacos! Place a generous amount of sliced steak on each tortilla. Top with a heaping spoonful of the cilantro lime slaw. Garnish with extra chopped cilantro and a squeeze of lime juice, if desired. Serve immediately and enjoy every delicious bite! I like to pair mine with a cold Mexican beer. or maybe a margarita! Ole!