Ingredients:

  • 1.5 lb flank steak, thinly sliced against the grain
  • 2 tbsp vegetable oil
  • 2 tbsp taco seasoning
  • 1 lime, juiced
  • 0.5 tsp salt
  • 1 cup white onion, finely diced
  • 1 bunch fresh cilantro, chopped
  • 1 cup radishes, thinly sliced
  • 2 limes, cut into wedges
  • 12 corn tortillas (6-inch)
  • 1 tbsp butter

Instructions:

  1. Preheat your Blackstone griddle to medium-high heat.
  2. In a bowl, toss the sliced steak with taco seasoning, lime juice, and salt until every piece is well coated.
  3. Apply a thin layer of vegetable oil to the griddle surface using a squeeze bottle.
  4. Spread the marinated steak across the hot surface in a single layer. Sear undisturbed for 2-3 minutes to form a mahogany-colored crust.
  5. Toss the meat quickly for another 2 minutes until edges are charred and steak is cooked to your preference.
  6. Move the cooked meat to the cooler edge of the griddle to rest.
  7. Clear a spot on the griddle, add butter, and toast corn tortillas for 30-45 seconds per side until pliable with golden-brown spots.
  8. Assemble tacos by filling tortillas with steak and topping with diced onion, chopped cilantro, and sliced radishes. Serve with lime wedges.