2 Lbs Flank Steak
2 Tbsp Mexican Blast Seasoning
12 Corn or Flour Tortillas
Pico De Gallo (Minced Jalepeno, Onion, Tomato and Cilantro)
4 Thinly Sliced Radish
Generously season the flank steak on both sides with the Mexican Blast seasoning. Let meat sit at room temperature for about a half before grilling. Allowing the meat to reach room temperature ensures more even cooking.
Heat grill to medium-high and grill approximately 10 minutes per side or until a meat thermometer reaches 140 degrees for medium. The meat will continue to cook as you let it rest, covered loosely in foil, for another 10 minutes.
As meat is resting, grill your tortillas on both sides until hot and starting to puff. Slice flank steak against the grain very thinly, assemble your tacos and enjoy!