Steps

• 1

  In a medium bowl, combine cilantro, vinegar, garlic, lime juice, oil, salt, pepper, and sugar. Whisk until salt and sugar are dissolved.

• 2

  Add the flank steak and turn to coat well. Cover and marinate in the refrigerator for at least and up to 24 hours, turning the meat occasionally in the marinade.

• 3

  When ready to cook, set the Traeger temperature to 500°F and preheat with the lid closed for 15 minutes.

  500 ˚F / 260 ˚C

  00:15

• 4

  Remove the steak from the marinade, and discard the marinade.

• 5

  Holding a leave-in thermometer parallel to your work surface, into it into the middle of the steak. Place the steak directly on the grill grates. Close the lid and grill, turning once, until the internal temperature reaches 130°F for medium rare, or cook to desired doneness, 15-20 minutes.

  500 ˚F / 260 ˚C

  130 ˚F / 54 ˚C

  00:20

• 6

  Meanwhile, combine the sour cream, finely grated lime zest, lime juice in s small bowl and stir to combine. (Alternativley, use store-bought Mexican crema.)

• 7

  Remove the steak from the grill, transfer to a cutting board, cover loosely with foil, and let rest for 10 minutes.

• 8

  Wrap the tortillas in foil and place directly on the grill grates to warm through, 5 minutes.

  500 ˚F / 260 ˚C

  00:05

• 9

  Remove the tortillas from the grill. Cut the steak against the grain into thin strips, then cut strips into 2-inch pieces. Transfer steak pieces to a bowl and toss with any juices left on the cutting board. Place the steak in the warm tortillas, top with salsa, lime crema, and garnish with cilantro as desired. Enjoy!