Rest the Steak. Cover the steak with foil and rest for 5 minutes to let the juices redistribute. Slice the beef against the grain into thin strips, or with the grain for chewier steak tacos. I love it! Tacos al Carbon is a Mexican recipe of charcoal-grilled meats served up taco style, and they are fantastic. “Carbon” means “charcoal” in Spanish. It is typically a simple dish with chicken or beef lightly seasoned then grilled over a wood fire or charcoal grill, served up with nothing more than a bit of salsa and fresh squeeze of lime. It is Mexican food at its simplest and most flavorful, though you’re unlikely to find it in Mexican restaurants. Most cooks today choose to prepare their beef tacos on the flat top grill, eschewing the charcoal flavor. My version is more of a Tex Mex treatment, sort of a combination of Mexican carne asada and steak fajitas. It’s easy to make and HUGE on flavor. Let’s talk about how we make tacos al carbon, shall we? Marinate the Steak. Add the steak to the large bowl with the marinade and massage the marinade into the meat. Or, add the steak to a large sealable baggie and pour in the marinade. Grill the Steak. Heat your charcoal grill to medium-high heat. Spread the fiery coals out for better heat distribution. Remove steak from the marinade and discard the marinade. Grill the flank steak for 6-7 minutes, then flip and grill another 4-5 minutes. The internal temperature should read 125 degrees F when measured with a meat thermometer for more rare to medium-rare. Cook to your preferred temperature. See recipe notes for temperatures. I use my Thermoworks Thermapen ONE instant read thermometer (affiliate link, my friends!). Works GREAT! Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Boom! Done! It’s taco time, my friends! Looks wonderful, don’t they? Everyone loves delicious tacos, especially when the meat is grilled over charcoal flames, imbuing every bite with smoky flavor. I love tacos. Anytime.
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