Adapted from a recipe from “Too Hot Tamales,” by Mary Sue Miliken and Susan Feniger
Marinated London Broil Tacos
- Serves: 6
- Cook Time: 12 minutes
- Ready-in: 12 minutes
- 1.5 tablespoon Ground Cumin
- 2 Jalapeños or other Hot Peppers (halved & seeded)
- 4 cloves Garlic (peeled)
- 2 tablespoon Black Pepper (freshly ground)
- 0.5 cup Lime Juice (freshly squeezed)
- 2 bunches Cilantro (stems & leaves)
- 1 cup Olive Oil
- 2 teaspoon Kosher Salt
- 2 Shots Blanco Tequila (one for you, one for the marinade!)
- 2 pound 100% Grass-fed London Broil
- 1 package 100% Corn Tortillas
- Place all ingredients except for the meat in a blender and blend on high for about a minute to create the marinade. Place meat in a gallon-size Ziploc bag, cover with marinade and seal. Place meat in the refrigerator overnight, preferably for 24 hours.
- After the meat has finished marinading, set up your grill for direct grilling (meaning the heat of the coals or the gas burners should be directly below the grates / food). Brush grill grate with a cooking oil (grapeseed, vegetable, canola, olive, etc.). Remove meat from marinade and brush off excess marinade.
- Place meat on the hot side of the grate for about 3 minutes, then sear it on the other side, over the hot part of the grate, for another 3 minutes.
- Lower the heat on the grill (or move meat to the cooler part of the grill) and cook for another 3 to 6 minutes. The internal temperature should not exceed 130 degrees.
- Place meat on a cutting board and let it rest for 10 minutes. Slice it thin, against the grain and reserve for tacos.