RECIPE: Flank Steak Street Tacos
Dry rubbed flank steak, served with grilled pineapple, avocado, cilantro & chile de arbol salsa. You can do this recipe on the grill or stovetop.
INGREDIENTS
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
- Boil 4 cups of water.
- Remove stems from the chilies and place in a bowl.
- Pour boiling water over the chilies and stir to saturate the chilies in water.
- Cover with plastic wrap and soak for 20 -30 minutes until softened.
- Drain the chilies and transfer all the ingredients to a blender and puree until smooth.
- Adjust seasoning as needed.
Dry Rub
- Combine all ingredients and mix well. Store any remaining in an airtight container.
To Prepare
- Preheat a cast iron skillet over medium heat and season the flank steak generously with the dry rub.
- 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.
- Allow to rest before slicing thinly across the grain.
- Meanwhile, prepare the garnishes for the tacos, including diced avocado, charred pineapple, chopped onions and cilantro, sliced radish and warmed tortillas.
- Build tacos with the sliced flank steak and garnish with the fixings.
- Enjoy!
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