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“Weber’s Big Book of Grilling; refrigeration time is 4-6 hours.”

Ingredients Nutrition


  1. To make the paste: in a bowl, whisk the paste ingredients together.
  2. Trim steak of surface fat; coat both sides of the steak with the paste.
  3. Place steak in a large zip-lock plastic bag; press the air out of the bag and seal tightly.
  4. Set the bag on a plate and refrigerate for 4-6 hours.
  5. Remove steak from the bag and let stand at room temperature for 20-30 minutes before grilling.
  6. Season with salt; grill over direct medium heat until the internal temperature reaches 145° for medium rare, 8-10 minutes, turning halfway through grilling time.
  7. Remove from the grill and let rest 3-5 minutes; cut across the grain into thin strips.
  8. Divide the tortillas and wrap in two foil packets; grill the packets over direct medium heat until warm, about 2 minutes, turning once halfway through grilling time.
  9. Place the steak strips in the center of the tortillas; add the cheese, lettuce, and salsa, top with the sour cream.
  10. Fold up the sides and eat with your hands.

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