|One Corn Tortilla||One Flour Tortilla|
Recipes in this Post
I love to find uncommon cuts of meat on sale. I found a flank steak that I was planning on stuffing, and put it in the refrigerator, hoping that it would get cool enough to warrant heating the kitchen to cook it.
Alas, that did not happen, and to prevent that meat from getting freezer burn, I decided to make tacos out of it.
I won’t use taco seasoning packets, they are full of fillers, salt and preservatives. Why pay for that stuff when you can make it at home – without all the nasty fillers and preservatives.
The great debate about tortillas. When Hernán Cortés invaded the Aztecs, they were using corn tortillas. Wheat tortillas are a relatively recent import. Their popularity was driven by the low cost of inferior grades of wheat flour and by their ability to keep and ship well. Wheat tortillas don’t have much flavor, and are probably popular because their appeal to bland American taste buds. But, those taste buds need to change, as corn is a lot healthier than wheat, as you can see in the comparison table.
Marinades require some sort of acid to penetrate the meat fibers. Citrus is common in Mexican cuisine, so I bought a big, fat lime, some for the marinade, and the rest for garnish. I also bought two crisp bell peppers, one green and the other red. I like cilantro and red onion as a garnish, so I got some of that, too. Since it’s summer, we have big, red juicy tomatoes at the local corner store, and I bought one, using half for the tacos, and half for another night – the tomato is THAT big!
Recipe: Marinated Flank Steak Tacos
Summary: Make your own seasonings at home and avoid fillers and preservatives
- 1 flank steak
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow bell pepper (optional)
- 3 tablespoons soy sauce
- 1/4 cup water
- Juice of 1/2 lime
- 1 teaspoon Chipotle powder
- 1/2 teaspoon white pepper
- 1 teaspoon dehydrated minced onion
- 1 teaspoon dried cilantro
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Mix all the marinade ingredients in a bowl that will be large enough to hold the flank steak.
- Put the steak in the marinade and set aside.
- Cut the bell peppers into 1/2 slices, then cut those slices in half. Set aside.
- Turn the steak over in the marinade.
- Have ready a large cast iron skillet. Heat the skillet to medium and put some olive oil in it.
- Saute the peppers until they have started to soften, but are not completely cooked.
- Push them to the side of the pan.
- Turn the heat up to high.
- Remove the steak from the marinade, and reserve the marinade.
- Add the steak to the pan, and sear on the one side.
- Remove the peppers from the pan, and set aside.
- Turn the steak and sear on the other side. Reduce the heat to medium and continue to cook until the meat has reached 130 on an instant read thermometer.
- Remove the steak and let it rest for 5 minutes before cutting.
- Put the vegetables back in the pan, and add the remaining marinade. Let the vegetables cook down until they are soft, stirring occasionally.
- Cut the meat into slices across the grain. Cut each slice into three or four bites, depending on the size of the meat.
- Add the meat back in the pan with the vegetables, and reduce the heat to low.
- Stir to mix well, and remove from the heat.
- Serve on corn tortillas with Avocado Relish and Cilantro Onion Relish. Offer grated cheese, sour cream and lime wedges as well.
If you have a small steak and a lot of people, include the yellow pepper. You can also include sliced onion if you wish.
This would be great on the Weber grill. You can even heat the tortillas this way!
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 6
Culinary tradition: Mexican
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.