Delicious and juicy flank steak is marinated with a flavorful combination of apple cider vinegar, limes, garlic and cilantro. The slices are layered in a corn tortilla with Boursin® Garlic & Fine Herbs Cheese, red onion and fresh cilantro. Finish with a squeeze of fresh lime and enjoy at any backyard barbecue!
MAKE THE MARINADE: Place the steak in a large freezer bag and set aside. In a blender, combine the olive oil, apple cider vinegar, lime juice, garlic, cilantro and salt and pepper, to taste, and blend until mostly smooth. Reserve ¼ cup of the marinade and pour the remaining marinade into the bag with the steak. Refrigerate for 3 to 4 hours.
COOK THE STEAK: Heat an outdoor grill or indoor grill pan over medium-high heat. Lightly grease the grill with vegetable oil, then place the steak on the grill and cook until medium-rare, about 6 minutes per side. (For ideal doneness, use a thermometer and cook to 130 to 140°F for medium.) Remove from the heat, cover and rest for 10 minutes.
While the steak is resting, wrap the tortillas in foil and heat on the grill until warmed through, 3 to 5 minutes. Remove from the heat and set aside.
Thinly slice against the grain. To assemble the tacos, lay a couple of slices of steak onto a warm corn tortilla and drizzle with the reserved marinade. Top with the red onion, cilantro, a squeeze of lime and Boursin Cheese.