Friday, January 27, 2017
Beef Flank Steak Street Taco's
Street Tacos are simple easy and just the right taste of lime
Top how you like here are some suggestions and my recipe for the meat
What you need:
2 pounds flank or skirt steak, trimmed of excess fat
Olive oil, for coating the pan
Kosher salt and freshly ground black pepper
1/2 tsp cumin
16 (7-inch) corn tortillas
Chopped white onion, for serving
Shredded Jack cheese, for serving
Shredded red cabbage for serving
2 limes, cut in wedges for serving
Avocado and Pico de Gallo
How to make it
Season meat with spices and place in a large bag seal tightly and refrigerate for 1 hour or up to 8 hours. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.
Preheat skillet with oil over medium-high flame Pull the steak out of the marinade and cook till tender and done.. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.
Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.