Start to finish: 2 hours, 30 minutes
¼ cup canola oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon paprika
1–2-pound flank steak
1 cup whole milk Greek yogurt
1 lime, juiced
1 teaspoon lime zest
¼ cup cilantro
8 corn tortillas
Queso fresco, crumbled
In a gallon-sized, zip-top bag, combine canola oil, salt, pepper, cumin and paprika. Add in flank steak and toss to coat. Refrigerate to marinate at least 2 hours before grilling.
When ready to grill, heat grill to high heat.
Place steak over direct heat to char and grill 5 minutes. Flip, reduce heat to medium-high and grill 5–7 more minutes until the internal temperature is between 150–160 F, for a medium-rare to medium cooked steak.
While steak cooks, blitz together yogurt, lime juice and zest, and cilantro in a blender until smooth.
Remove steak and let rest 5 minutes before thinly slicing across the grain.
Place two slices of steak into each warmed tortilla and drizzle with cilantro lime yogurt mixture and top with accompaniments of your choice.