RECIPE: Flank Steak Street Tacos

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RECIPE: Flank Steak Street Tacos

Dry rubbed and seared flank steak, served with grilled pineapple, avocado, cilantro & chile de arbol salsa.

INGREDIENTS

  • Whole Beef Flank Steak

Chile de Arbol Salsa

  • 4 + 3/4 cups of water; divided
  • 30g dried chile de arbol chiles (stems removed)
  • 2 tomatoes; halved 
  • 2 cloves garlic
  • 1 tsp salt
  • 2 tbsp olive oil

Dry Rub

  • 1 tbsp Cumin, ground

  • 2 tsp Coriander, ground
  • 2 tsp Smk paprika
  • ½ tsp garlic powder
  • 2 tsp Black pepper, coarse grind
  • 1 tsp Brown sugar
  • 1/2 tsp Oregano, leaves
  • 1 tbsp Salt, coarse grind

PREPARATION

Chile de Arbol Salsa

  1. Bring 4 cups of water to a boil
  2. Remove stems from the chilies and place in a bowl.
  3. Pour boiling water over the chilies and stir to saturate the chilies in water.
  4. Cover with plastic wrap and soak for 20 -30 minutes until softened.
  5. Drain the chilies and transfer all the ingredients to a blender and puree until smooth.
  6. Adjust seasoning as needed.

Dry Rub

  1. Combine all ingredients and mix well. Store any remaining in an airtight container.

To Prepare

  1. Preheat a cast iron skillet over medium heat and season the flank steak generously with the dry rub.
  2. Add oil to the skillet and carefully place the flank steak in the center. Sear for 3-4 minutes per side or until desired doneness is reached.  
  3. Allow to rest before slicing thinly across the grain.
  4. Meanwhile, prepare the garnishes for the tacos, including diced avocado, charred pineapple, chopped onions and cilantro, sliced radish and warmed tortillas.
  5. Build tacos with the sliced flank steak and garnish with the fixings.
  6. Enjoy!


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