Flank steak is the most underrated cut at the butcher counter. Lean, affordable, and on a hot charcoal grill with FUMO it turns into something that tastes like a $40 restaurant taco — in 15 minutes.
Ingredients
- 1 flank steak (~600g)
- 2 tbsp FUMO smoked spice blend
- 2 tbsp olive oil
- 3 garlic cloves, minced
- Juice of 1 lime
- 8 small corn tortillas
- White onion, cilantro, lime wedges to serve
Instructions
- Marinate: Mix FUMO, olive oil, garlic, and lime juice. Rub all over the steak. Rest 30 min at room temp.
- Fire the charcoal: Get your grill screaming hot — coals fully ashed and glowing.
- Grill: 4–5 min per side for medium-rare. Do not move it — let the FUMO crust form. Rest 5 min.
- Slice: Always against the grain, thin.
- Build tacos: Warm tortillas on grill 30 sec per side. Top with steak, onion, cilantro, lime.
Why FUMO Works Here
FUMO's smoked paprika reacts with the Maillard reaction on charcoal heat to build a crust with real depth — smoky, savoury, slightly sweet. You cannot replicate this with a generic rub.
Get FUMO
Ready to fire up? Shop FUMO smoked seasoning →
Made in Canada. Small-batch. Zero fillers. 100% flavour.
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