SPICED FLANK STEAK TACOS WITH AVOCADO SALSA
simple spiced flank steak tacos with a vibrant, slightly spicy avocado salsa yield: approximately 8-10 tacos
Provided by Kayla Howey
Number Of Ingredients 19
Steps:
- Place the flank steak in a large, shallow dish. In a small bowl, whisk together the salt, chili powder, coriander, granulated garlic, onion powder, cumin, and cayenne. Rub the mixture evenly onto all sides of the flank steak. Let sit at room temperature for 25 minutes.
- Meanwhile, make the avocado salsa (recipe below).
- Heat a large cast-iron grill pan or skillet over medium-high heat (depending on the size of your pan, you may want to cut the flank steak in half or thirds). Coat the pan with olive oil. When the oil is hot, sear the flank steak on one side until a good crust forms, about 4 minutes. Flip the steak and continue to cook until your desired doneness (about another 4 minutes for medium).
- Transfer the steak to a cutting board and let rest for 5 minutes. Meanwhile, place the tortillas right onto the hot pan to heat through and char slightly.
- Thinly slice the steak against the grain. Assemble the tacos with a few slices of steak, the avocado salsa, and cotija cheese. Squeeze extra lime juice over top.
- Combine the diced avocado, red onions, red fresno chiles, garlic, lime juice, and cilantro in a small bowl. Mix well.
- Season with kosher salt to taste. Set aside until ready to serve.
STEAK TACOS WITH AVOCADO SALSA
A cool avocado salsa complements hot slices of marinated beef.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 4
Number Of Ingredients 11
Steps:
- Squeeze limes into measuring cup; reserve 1 tablespoon juice for the salsa. In heavy-duty resealable food-storage plastic bag, mix remaining lime juice (about 1/4 cup), the cumin, 1/4 teaspoon salt, the pepper and garlic. Add beef; seal bag and turn to coat beef. Refrigerate 1 hour to marinate, turning occasionally.
- Meanwhile, in medium bowl, mix tomatoes, onion, avocado, reserved 1 tablespoon lime juice and 1/8 teaspoon salt; toss to coat.
- Set oven control to broil. Remove beef from marinade; discard marinade. Place beef on rack in broiler pan. Broil with top 4 to 6 inches from heat 10 to 15 minutes or until desired doneness, turning once. Let stand 5 minutes. Cut diagonally across grain into very thin slices.
- Warm tortillas as directed on package. Divide steak strips among tortillas; top each with about 1/4 cup avocado salsa; fold in half.
Nutrition Facts : Calories 380, Carbohydrate 32 g, Cholesterol 85 mg, Fiber 7 g, Protein 37 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 2 g, TransFat 0 g
FLANK STEAK TACOS WITH AVOCADO CORN SALSA
These Flank Steak Tacos with Avocado Corn Salsa will seriously kick up your taco night! They are super easy to make and loaded with flavor!
Provided by Sara
Categories Grilling
Time 27m
Number Of Ingredients 16
Steps:
- Add all ingredients for the marinade into a ziplock bag along with the Steak
- Seal and refrigerate 30 minutes to 8 hours (the longer you marinate the more tender and flavorful it will be)
- After marinating bring steak to room temperature for 30 minutes before grilling
- Now go ahead and make the salsa
- Remove Corn Kernels from the cob with a knife and place in a large bowl
- Add all of the remaining salsa ingredients and stir.
- Taste and add more Salt or Pepper to your liking
- Heat grill to 400 degrees Fahrenheit
- Grill Steak 5-7 minutes each side or until internal temp is 135F for medium rare (see notes)
- Remove from grill and place on a platter or cutting board to rest for 5 minutes
- Cut up Steak, serve on Corn Tortillas and top with Avocado Corn Salsa
- Enjoy!
MEXICAN FLANK STEAK TACOS
Here's a traditional Mexican main dish prepared with a twist! The fruity salsa cools off the spicy pesto, and in my opinion, definitely makes the dish. Try it on chicken or pork, too. -Steve Meredith, Streamwood, Illinois
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 21
Steps:
- In a shallow dish, combine the first seven ingredients. Add the steak and turn to coat. Cover; refrigerate for 6 hours or overnight., Place the cilantro, habanero, garlic, salt and pepper in a small food processor; cover and pulse until chopped. While processing, gradually add oil in a steady stream., For salsa, grill the mango, pineapple and avocado, covered, over medium heat for 2-3 minutes on each side or until tender; set aside., Drain and discard marinade from steak. Lightly oil the grill rack. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes., Place onion in a small bowl. Chop the grilled fruit and avocado; add to bowl. Grill tortillas, uncovered, over medium heat for about 1 minute on each side or until warm., Thinly slice beef across the grain; place on tortillas. Top with salsa and pesto.
Nutrition Facts : Calories 612 calories, Fat 33g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 739mg sodium, Carbohydrate 56g carbohydrate (18g sugars, Fiber 12g fiber), Protein 28g protein.
DRY-RUBBED FLANK STEAK WITH GRILLED CORN SALSA
Make and share this Dry-Rubbed Flank Steak With Grilled Corn Salsa recipe from Food.com.
Provided by Anathema
Categories Steak
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- prepare a grill for medium high heat.
- oil grate.
- grill corn, turning occasionally, until lightly browned all over, 8-10 minutes, let cool.
- cut kernels from cobras and place in medium bowl.
- add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine, season with salt and pepper.
- set salsa aside.
- coat steak with all of the dry rub, packing on more than once if needed and drizzle with 2 tbsp oil to help rub adhere.
- grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups.
- cook until nicely browned and an instead-read thermometer inserted into the thickets part registers 130 degrees, about 4 minutes per side for medium-rare.
- transfer to a cutting board and let rest 10 minutes.
- return steak to grill just to recaps exterior, about 1 minute per side.
- transfer back to cutting board and slice against the grain.
- serve topped with salsa.
Nutrition Facts : Calories 560.9, Fat 31.7, SaturatedFat 10, Cholesterol 144.9, Sodium 196.9, Carbohydrate 24.2, Fiber 3.5, Sugar 6.8, Protein 46.6
FLANK STEAK TACOS WITH MANGO-AVOCADO SALSA
After making steak tacos a ton of different ways from a ton of different recipes, I think I found my favorite. Very flavorful meat and great salsa. No one flavor seems to kill the rest. Serve with lime wedges, your choice of tortillas, and sour cream.
Provided by Chef Mikey
Categories Main Dish Recipes Taco Recipes Beef
Time 8h30m
Yield 8
Number Of Ingredients 21
Steps:
- 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.
Nutrition Facts : Calories 300.6 calories, Carbohydrate 29.2 g, Cholesterol 18.9 mg, Fat 15.3 g, Fiber 5.7 g, Protein 14.3 g, SaturatedFat 3.1 g, Sodium 789.4 mg, Sugar 5.2 g
SHRIMP TACOS WITH WARM CORN SALSA
I found this recipe in the January 2010 Redbook magazine. I have made this recipe before and my family loves it. It has just the right amount of kick and it is very light too. Even my 1 year old daughter enjoys eating these. Hope you enjoy!
Provided by anadabest
Categories Summer
Time 25m
Yield 8 tacos, 4 serving(s)
Number Of Ingredients 13
Steps:
- Salsa: Heat corn in a dry large nonstick skillet over high heat and cook, tossing corn frequently, 4 minutes or until lightly charred in spots. Add tomatoes and onions; cook 2 minutes. Transfer to medium bowl. Stir in cilantro and lime juice. Keep salsa warm.
- Tacos: Stack tortillas and warp in damp paper towels. Place in microwave.
- Heat oil, garlic, and cumin in a large nonstick skillet over medium heat. Add shrimp, salt, pepper and cook 3 to 4 minutes, tossing several times until shrimp are firm and cooked through; remove from heat and toss with lime juice.
- While shrimp cook, steam tortillas in microwave on high 1 to 2 minutes or until softened. Fill each tortilla with 6 or 7 shrimp and top with warm corn salsa and diced avocados.
- Note: If you have difficulty finding the can of fire roasted tomatoes, I have substituted that for a can of regular tomatoes and added seeded, diced jalapeños and a small can of chipotle peppers.
Nutrition Facts : Calories 312.5, Fat 11.7, SaturatedFat 1.7, Cholesterol 143.2, Sodium 675, Carbohydrate 34.5, Fiber 6.4, Sugar 3.5, Protein 20.3
BLACKENED SALMON TACOS WITH AVOCADO CORN SALSA
Make and share this Blackened Salmon Tacos With Avocado Corn Salsa recipe from Food.com.
Provided by gailanng
Categories Southwestern U.S.
Time 55m
Yield 4 serving(s)
Number Of Ingredients 31
Steps:
- For the Salmon: Heat the oil in a skillet (cast iron is good) over medium-high heat. In a bowl, stir together the flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper. Coat the flesh of the salmon liberally with the blackening spice.
- Place salmon in hot skillet. Cook 3-4 minutes per side or until coating is blackened and forms a nice crust and salmon is cooked through (medium-well, just slightly pink in the center). Allow salmon to rest for 5 minutes, then flake with a fork.
- For the Salsa: In a bowl, gently stir together the avocado, corn, tomato, red onion, cilantro, lime, salt and pepper. Refrigerate until ready to serve. Note: Can be made up to an hour in advance.
- For the Dressing: Add yogurt, mayo, buttermilk, lime, garlic, green onions, cilantro, salt and pepper to a food processor. Process until smooth. Add more buttermilk as needed until desired consistency is reached (you'll want it to be thin enough to drizzle, but not so thin that it slides off the tacos). Refrigerate until ready to serve. Note: Can be made up to several hours in advance.
- To Assemble Tacos: On a warmed corn tortilla place flaked salmon followed by Avocado Corn Salsa and some shredded cabbage. Drizzle with Cilantro Ranch Dressing. Serve with lime wedges.
Nutrition Facts : Calories 394, Fat 22.9, SaturatedFat 3.1, Cholesterol 54.3, Sodium 617.6, Carbohydrate 23, Fiber 5.8, Sugar 7.2, Protein 27.1
FLANK STEAK TACOS WITH CHARRED CORN SALSA
Make and share this Flank Steak Tacos With Charred Corn Salsa recipe from Food.com.
Provided by gailanng
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack and heat oven to 500°F Meanwhile, combine cumin, 3/4 teaspoon salt and 1/2 teaspoon pepper in bowl. Cut steak lengthwise with grain into 2 equal pieces, then cut each piece in half crosswise to create four equal pieces. Season steaks with spice mixture and let sit at room temperature.
- When oven reaches 500 F, pat steaks dry with paper towels. Using potholders, remove skillet from oven and place over medium-high heat; turn off oven. Being careful of hot skillet handle, add oil and heat until just smoking. Cook steaks, without moving, until lightly browned on first side, about 2 minutes. Flip steaks and continue to cook until lightly browned on second side, about 2 minutes.
- Flip steaks, reduce heat to medium-low, and cook, flipping every 2 minutes, until steaks are well browned and meat registers 120 F to 125 F (for medium-rare), 4 to 8 minutes. Transfer steaks to carving board, tent loosely with aluminum foil and let rest while making salsa.
- Add corn to now-empty skillet and cook over medium heat, without stirring, until lightly charred, about 4 minutes. Stir corn and continue to cook until tender, about 1 minute; transfer to medium bowl. Stir in onion, jalapeno, lime juice, cilantro, 1/4 teaspoon salt and 1/4 teaspoon pepper. Season with additional salt and pepper to taste. Slice steak thin against grain and serve with tortillas and corn salsa.
BLACK BEAN & CORN TACOS WITH RADISH SALSA & FETA
This recipe is from the acouplecooks.com, an awesome blog with tons of unique vegetarian recipes. The only difference I've made was adding corn, which makes this a more healthy vegetarian meal with complete amino acids.
Provided by rpgaymer
Categories Mexican
Time 30m
Yield 12 tacos, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium pot, heat 2 tablespoons olive oil. Add garlic and cook for about 1 to 2 minutes until the garlic is just fragrant barely starting to brown. Add the black beans along with the can liquid, corn, 1 tablespoon of cilantro, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then simmer 15 minutes or until the liquid condenses.
- While the beans & corn cook, prepare the salse: Combine 1 tablespoon olive oil, 3 tablespoons cilantro, 1/2 teaspoon salt, 1/4 teaspoon pepper, radishes, green onions, serrano pepper and lime juice.
- To serve the tacos, place the beans & corn in the middle of a tortilla and top with salsa and feta. Sprinkle with additional cilantro, if desired.
GRILLED STEAK TACOS WITH AVOCADO SALSA
Some of my friends got together and decided to cook me a special meal before the end of tax season. So they would check out my mail, for my magazines and then they would replace them a day or two later and I was none the wiser. The dietician, Allison, was the chief conspirator and they were able to pull it off! She loves Mexican food and has been teaching me all about it. They made me these at about 2:30 yesterday afternoon and were they delicious. :) We had a ball! There were just a few of us and then about 5pm I went back to work! They then gave me a copy and asked me to check here on zaar and if it wasn't would I post it & voilá!! The recipe is From: Hotel Cooking Schools in F&W Magazine, May 2009 edition.Chef Gonzalo Martinez grills the chorizo, the cheese and even the chiles in the salsa (and it does make a difference!). His Chef tip is to thinly slice the flank steak across the grain to keep it tender.(Yummy) ;)
Provided by Manami
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat a grill pan.
- Grill the jalapeos until charred.
- Stem and seed the jalapenos; finely dice 2 of them.
- Thinly slice the remaining jalapeno and reserve on a platter.
- In a saucepan, heat 2 tablespoons of olive oil.
- Add the diced jalapenos and onion and the garlic and cook over moderate heat until golden, 10 minutes.
- Add the tomatillos and cook until softened.
- Transfer to a bowl and let cool.
- Stir in the avocado, cilantro and lime juice; season with salt, black pepper & crushed red pepper flakes (if using).
- Oil the chorizo and grill over moderate heat until cooked through.
- Remove the chorizo casing and crumble the meat into a bowl.
- Lightly oil the cheese and grill for 1 minute per side, then oil the pan and grill the sliced onion until charred; transfer both to the platter.
- Oil the steak; season with salt and pepper.
- Grill over moderately high heat, turning once, 8 minutes for medium-rare.
- Transfer to a board and let rest for 5 minutes.
- Thinly slice the steak and serve with the accompaniments.
- Serve with warm flour tortillas.
Nutrition Facts : Calories 547.1, Fat 33.5, SaturatedFat 11.3, Cholesterol 96.1, Sodium 469.3, Carbohydrate 16, Fiber 6, Sugar 6.7, Protein 45.9
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