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Flank Steak Tacos

Flank Steak Tacos


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Allison Beck

Steak tacos

A properly cooked grass-fed flank steak, seasoned well, needs little garnish other than some thinly sliced vegetables, a couple of slices of avocado, and a dollop of crema.

When making a salad — or eating it on the run — isn’t an option, there are tacos. One is perfect for lunch, or two for dinner.

Click here to see 8 Quick & Easy Taco Recipes.

Ingredients

  • 1 pound flank steak
  • Salt, to taste
  • Freshly ground pepper, to taste
  • 1 red pepper, thinly sliced
  • 1 bunch scallions, trimmed and thinly sliced
  • 3 carrots, peeled and thinly sliced
  • 1 avocado, thinly sliced
  • 8 tortillas, preferably 6-inch corn, but any 6-8-inch corn or flour torilla will work
  • 2/3 cup Mexican crema or yogurt/sour cream thinned with a little cream, to taste
  • Freshly chopped cilantro, for garnish

Directions

Preheat broiler on high.

Season steak on both sides with salt and pepper. Once broiler is hot, place steak on broiler pan and cook for about 4 minutes, rotating halfway through. Flip steak and broil about 4 minutes longer for medium rare. Continue to cook if you like it more well done. Remove the steak and let it rest for 5-10 minutes before thinly slicing against the grain.

Meanwhile, place vegetables all on a platter and warm the tortillas. Set up a station where guests can assemble their own tacos, starting with a tortilla. Add the steak, vegetables, avocado, crema, and cilantro. Wrap (roll!) and serve.


Recipe Summary

  • ⅓ cup soy sauce
  • ¼ cup olive oil
  • 1 small lime, juiced
  • 3 tablespoons white vinegar
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground white pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 1 ½ pounds beef flank steak, trimmed of excess fat
  • 1 medium ripe mango, diced
  • 1 avocado, chopped
  • 1 medium lime, juiced
  • 1 fresh jalapeno pepper, seeded and diced
  • ¼ cup chopped red onion
  • ¼ cup chopped fresh cilantro
  • 1 (12 ounce) package tortillas

Combine soy sauce, olive oil, lime juice, vinegar, garlic, salt, black pepper, white pepper, garlic powder, oregano, cayenne pepper, cumin, and paprika in a container. Place flank steak in the marinade and refrigerate for 8 to 24 hours.

Mix mango, avocado, lime juice, jalapeno, red onion, and cilantro together to make the salsa.

Set an oven rack at least 6 inches from the heat source and preheat the oven's broiler.

Remove flank steak from marinade and pat dry with paper towels.

Broil flank steak on high, flipping at the halfway mark, until steaks are beginning to firm and are hot and slightly pink in the center, about 18 minutes. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C).

Cut flank steak into small cubes. Wrap 8 tortillas in a paper towel and heat in the microwave until soft, 20 to 30 seconds. Serve steak on tortillas.


Flank Steak Tacos with Cucumber Salsa

Few things are better than a nice, juicy steak. Oh, wait. These flank steak tacos are about a million times more fun to eat, and they&rsquore topped with a cool, crunchy cucumber salsa. You win, tacos. You win.

Cucumber Salsa

½ European cucumber, finely diced

½ bunch scallions, thinly sliced

¼ cup chopped fresh cilantro

Salt and freshly ground black pepper

½ teaspoon freshly ground black pepper

1 tablespoon extra-virgin olive oil

1. Make the Salsa: In a medium bowl, stir the cucumber with the scallions, lime juice, jalapeño, garlic and cilantro to combine. Season with salt and pepper set aside.

2. Make the Steak: In a small bowl, combine the salt, pepper, cumin, coriander, garlic powder and chile powder. Rub the spice mixture evenly all over the steak.

3. Brush the steak on both sides with the oil and then cook on a hot grill or grill pan until well browned on the outside and at the desired doneness, about 5 to 7 minutes per side for medium rare.

4. Remove the steak from the grill and let it rest for 15 minutes.

5. Make the Tacos: Heat a large skillet over medium heat. Working in batches, place 2 or 3 tortillas in the pan and heat until lightly browned on each side, 1 minute per side. Repeat until all tortillas are toasted.

6. To serve, slice the steak into thin pieces and place 2 or 3 slices on each tortilla. Top each taco with about 1 tablespoon salsa and serve immediately.


How to make the flank steak for Flank Steak Tacos:

Your flank steak is marinated for an hour or more with a very simple spice rub. Then it’s grilled until your desired level of doneness (that should take about 8 to 10 minutes). While your steak is grilling, take that time to get the vegetables, fixings and tortillas ready. Letting the steak rest for 10 minutes after it comes off the grill allows it to finish cooking as it sits on your counter. The important thing about cutting flank steak is that you want to cut it AGAINST the grain. Cut it into thin slices, and it’s ready for adding to your tacos.


Slow-Cooker Flank Steak Tacos

Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis. Source: The Diabetes Cookbook. Recipe Credit: Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough .

Looking for an easy way to make amazing tacos with a Tex-Mex flair? Break out your slow cooker or Instant Pot, prep in the morning, and come home to tender braised taco meat when you walk through the door in the evening. Flank steak is a leaner cut of red meat, which makes it very heart healthy and great for a diabetes meal plan. That also means that the low-and-slow style of the slow cooker is perfect. When it comes to toppings, get creative. Avocados, pico de gallo, shredded lettuce, hot sauce, and a sprinkle of cheese are all great additions to these tasty tacos.


Planning a dinner party and need some inspiration?

How about looking for a new slow cooker dinner idea?

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You’ll want to cook flank to a temperature of 125°F for a Rare, 135°F for Medium Rare, 145°F for Medium, 155°F is Medium Well, and 165°F for Well Done.

This flank steak is always on rotation for lunches or dinners because it’s so easy and quick. Even with a quick douse of soy sauce and sprinkle Montreal seasoning while the BBQ grill heats up when low on time, it delivers.


Ingredients

  • 2 Tbs. rice vinegar
  • 3/4 tsp. Asian (toasted) sesame oil
  • 1 tsp. plus 1/2 tsp. granulated sugar
  • Kosher salt
  • 1/2 medium English cucumber, quartered lengthwise and thinly sliced
  • 1 Tbs. soy sauce
  • 1 tsp. grated fresh ginger
  • Freshly ground black pepper
  • 1-1/4 lb. beef flank steak, cut with the grain into 3-inch-wide pieces
  • Vegetable oil, for the grill
  • 8 6-inch flour tortillas, warmed
  • 1 cup prepared cabbage kimchi, coarsely chopped
  • Chopped fresh cilantro, for serving (optional)

How To Make Steak Tacos

The initial plan was to grill the meat and serve it along with a big green salad with some fresh farm vegetables, but then Dwight suggested that we make tacos. Steak tacos sounded fantastic as I think this marinated flank steak is the best cut of meat for tacos.

To make steak tacos, I placed a few slices of the meat on top of a lightly warmed corn tortilla (if you want to make your own, check out my Homemade Corn Tortillas recipe) and topped it off with some pico de gallo, a dollop of guacamole, slices of cucumbers, and fresh cilantro.


How to Smoke Flank Steak Tacos

When you are ready to cook the flank steak remove it from the marinade and use paper towels to remove any excess marinade.

Set up your smoker to smoke and place the flank steak directly on your grill grate. Let it smoke for 10 minutes and then adjust the heat on your smoker up to 450 degrees. Let the steak cook until the internal temp hits 130 and then remove from the grill grates. It won’t take long for the steak to come up to temp – 15 minutes tops. Use your ThermoWorks products to spot check temp.

Building the Tacos

Let the flank steak rest for about five minutes and then slice it thin against the grain. Only slice what you’re going to use on the tacos. Leave the rest of the meat intact. This will help the flank steak retain moisture and keep the flavor just in case you have leftovers… Who am I kidding? You won’t have leftovers but either way, slice the meat as you use it, not all at once.

Place a few slices of the thinly sliced flank steak on a small corn or flour tortilla, followed by some pico de gallo, and guacamole. Sprinkle a little cotija cheese on top and then dig in.

these are without a doubt the best steak tacos I’ve ever had, and I’m sure they’ll be the best you’ve ever had too.