For the Fire-Roasted Salsa:
1. Preheat grill to 650 degrees or high heat. Once the grill is hot, add the tomatoes, onions, lime, and jalapenos. Allow the vegetables to sear on both sides, flipping as needed. Once a nice char has developed, remove the vegetables.
2. Add the charred vegetables to a food processor with the cilantro, garlic and lime juice. Blend until smooth, adding salt to taste
For the Flank Steak:
1. Trim the flank steak of any excess fat, then season liberally with salt & pepper on both sides. Add the flank steak to the grill and cook for about 10-12 minutes, flipping halfway through. Once the internal temperature registers about 130 degrees, remove the flank steak & shut off the grill.
To Finish:
1. After the flank steak has rested for 10-15 minutes, slice against the grain into ¼ - ½ in. slices. Next, take those slices and cut into cubes.
2. Top tortillas with cubed flank steak, a dallop of fire-roasted salsa, and a pinch of cilantro. Repeat this step as needed, serve, and enjoy!
