Flank or skirt steak (1.5-2 lb.). Skirt has deeper beef flavor but is tougher than flank. Cook either to well done both turn out great.
Taco or fajita seasoning of your choice
Suggested Taco Toppings:
1 each red, green, & yellow bell peppers
1 white or yellow onion
Prep Time: 30 minutes
Cook Time: 40 minutes
Meat Internal Temp: 160-175˚F
Skill Level: Easy
About 12 Tacos
Season the flank steak with your favorite taco or fajita seasoning. Another option is if you have a favorite carne asada marinade, let it marinade for a few hours before cooking.
Hang the steak vertically using (2) two daisy-chained hooks.
If cooking a fajita veggie medley, slice up the bell peppers and some of the onion. Toss them in a little olive oil and add some of the taco or fajita seasoning. Place the mixture into the BBQue Can, filling it up about 2/3 full.
Light the cooker according to instructions, but let the charcoal ash over. You may want to open the intake vent an additional notch. Steak cooks best when the BHC is really hot.
Hang the flank steak and the BBQue Can on the H-Frame on the top level of the cooker.
Let the steak and veggies cook for about 30 minutes. If using the BBQue Can, give it a good toss every 10 minutes or so.
Flank steak & BBQue Can hanging in the BHC.
Flank steak & BBQue Can being reverse seared on the BHC hibachi.
After about 30 minutes, remove the barrel from the base and set up the hibachi on the BHC to reverse sear. For the 18C, simply set the full grate on top of the charcoal basket. For the 14D, place the Open Frame at the top of the base (it’s a snug fit), and place two half grill grates on the Open Frame.
Remove the steak and BBQue Can from the cooker and set them on the hibachi to reverse sear. Sear for about 5 minutes on each side of the steak and turn the BBQue Can every couple minutes. Flank steak is a tough piece of steak that requires at least medium doneness. We recommend taking it to well done, and it will still be delicious. You can also start heating up some tortillas on the grill at this point.
Remove the steak and veggies from the heat, and chop the steak into small pieces going against the grain of the meat.
Place some chopped up steak on a warm tortilla and top with either the fajita veggie mix from the BBQue Can, or for street-style tacos, top with fresh chopped cilantro, chopped onions, cheese, and salsa of your choice.