Flank Steak Tacos

Yields 4 servings


For Flank Steak:
2 pounds flank steak (1 inch thick)
6 cloves of garlic
1 jalapeño pepper
1 tablespoon Mexican oregano
2 teaspoons cumin seeds
2 tablespoons peppercorns
4 chiles de arbol
1 tablespoon chile ancho powder or any mild chile powder
5 tablespoons red wine vinegar

1/3 cup olive oil

For Tomatillo Chipotle Salsa:
8 to 10 tomatillos
2 chipotle peppers in adobo
1/4 cup chopped cilantro
Juice of 1 small lime

You Will Also Need:
1/3 cup white onion, diced
1/3 cup cilantro, chopped
Lime wedges
Corn or flour tortillas, warmed on a comal (Mexican griddle) or on a large skillet on stove top. 


1. To make the marinade, with a mortar and pestle, I ground up each item, with the tiniest pinch of salt, and then combine with the vinegar, oil, and about 1 teaspoon of salt. Whisk it all together, taste for salt. This marinade was enough for a 2-pound cut of flank steak. Marinated it for at least 3 hours, turning once during that time. Marinate flank steak for at least 3 hours. Bring out of refrigerator and let come to room temperature (about 30 minutes).

2. To make salsa: In a microwave-safe bowl, add the tomatillos, cover with paper towel, and cook in the microwave for 6 to 7 minutes. Remove from microwave and let cool slightly. Combine all of the ingredients in a blender, adding about 1 teaspoon of salt. Blend, pulsing slightly, until well combined. Taste for salt. Serve at room temperature.

3. Once steak has marinated, transfer the steak to a baking sheet, lined with foil paper, removing excess marinade.

4. Set the top rack in oven so it is about 10 inches from the broiler. Turn broiler onto high. After a few minutes, transfer the steak into oven and cook under broiler for just 3 to 3½ minutes on each side. Remove from oven and let steak stand for at least 6 minutes, so that the juices redistribute. If you like it more well done, cook it for another minute or two per side.

5. Cut the steak, against the grain, into ½-inch thick strips. Serve as-is with your favorite sides or serve with warmed corn tortillas, salsa, cilantro, onions and lime wedges for tacos.

Note: When cooking tomatillos, you are looking for them to go from a bright green color to an opaque, olive green.


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