OK borndead, what I wrote was confusing. Try this for your steak taco meat.
1 piece of flank steak.
1/2 tsp chili powder
1/2 tsp cumin powder
1/2 tsp onion powder
1/2 tsp kosher salt (maybe a little more to taste)
1/4 tsp fresh cracked pepper
1/4 tsp cayenne powder
1 handful (1 cup) of fresh cilantro, leaves only no stems, medium chopped (will reduce to about 1/3 cup)
2 limes (juiced).
mix all powders and rub (pat) on the steak. Put steak in ziplock bag and add cilantro and lime juice. Squish around a little to coat the meat and spread the cilantro around.
The lime juice and cilantro can be optional because it is hard to fit a whole flank steak into a bag. Try it with different cuts of meat, with and without the cilantro and lime juice. If no lime juice, just rub the seasoning and let sit for 10 minutes or so.
Marinate for 1 hour. NO more, the lime juice will "cook" the meat and make it tough.
Cook meat (medium high heat or grill) 2 min flip, 2 min flip, 2 min flip, 2 min flip. Do NOT stab the meat, you better be using tongs!
Take meat from heat and wrap in foil for 6 - 8 minutes while you get your fixins ready. This lets juice redistribute and continues cooking (carryover cooking).
Slice meat at a 45 - 60 degree angle against the grain of the flank steak, very thin. There will be a bunch of juice mixed with the spices on the cutting board that the thin slices will be very happy to be sitting in.
If you really want something else to add to this for some variety once in a while try making a chimichuri sauce to just eat on top of meat (in lieu of tacos).
Chimichuri sauce:
4 stems of fresh oregano (stripped)
6 sprigs of fresh thyme (stripped)
5 sprigs of sage (cut away center vain)
1 generous handful of fresh flat leaf parsley (or Italian)
2 cloves of peeled garlic
1/2 medium onion very, very finely chopped
1 lemon for zesting
3 Tbsp of red wine vinegar
1/3 cup of extra virgin olive oil
splash of water
Very finely chop all of the herbs together until they are nearly a pile of powder. Coarsly chop the 2 cloves of garlic. Add the coarsly chopped garlic to the herbs and chop somemore until incorporated well (it's called milling). Put herb/garlic mix into bowl, add finely chopped onions and zest of 1 lemon. Add 3 tablespoons of red wine vinegar, splash of water, and the 1/3 cup EVOO. Mix well and put in fridge for and hour or so for best results. Take out of fridge 15 - 20 minutes before using for best results and stir.
The chimichuri sauce will go on any steak (or pork tenderloin) and lasts for about 2 weeks in the fridge.
Enjoy.
Gringo
