Mexican Flank Steak Tacos Food

MEXICAN FLANK STEAK TACOS

Steps:

• In a large bowl, marinate the steak in the juice of the two limes, a small handful of cilantro, garlic pepper (or garlic powder and black pepper), and a generous pour of extra virgin olive oil. Flip the steak and season the other side.
• Cover the bowl with plastic wrap and allow to marinate for at least an hour or two.
• Grill the steak for 8-10 minutes on each side, until medium-rare (or medium, if desired). Let the steak rest off the grill for 15-20 minutes.
• Thinly slice, and chopped into pieces if desired.
• Place in warm or fried corn tortillas and served with your favorite taco toppings. I like lettuce, onion, avocado and salsa myself ;).

STEAK TACOS

Steps:

• Place the flank steak in a baking dish. In a medium mixing bowl or large measuring cup, stir together the olive oil, garlic, orange juice, lime juice, cumin, salt, and pepper. Pour over the steak. Cover tightly with plastic and refrigerate for at least 1 hour or up to 8 hours (do not marinate for more than 8 hours or the steak will break down and soften too much).
• When ready to grill, remove the steak from the refrigerator and let stand at room temperature while you prepare any toppings and preheat the grill.
• Preheat an outdoor grill or indoor grill pan over medium-high heat (alternatively, you can cook the steak under your broiler-place your oven rack in the upper third, usually the second closest rack to the top). Brush the grill grates with oil. Remove the steak from the marinade, shaking off any excess. Grill (or broil) the steak for about 3-4 minutes per side, flipping once, until medium-rare (The steak should read 135 degrees F on an instant-read thermometer.)
• Remove the steak to a cutting board and cover with foil. Let rest for 5 minutes (this allows the juices to sink into the meat), then cut the steak into thin, 1/4-inch slices, slicing it across the grain.
• Next, warm the tortillas. Place them in a dry skillet heated over medium-high or heat them on the grill for about 30 seconds per side, until warmed through.
• To serve, fill the tortillas with a few slices of beef. Sprinkle with cheese and any desired toppings. Enjoy immediately.

MEXICAN FLANK STEAK TACOS

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.

MICHELADA FLANK STEAK TACOS

Steps:

• For the marinade: Add the beer, tomato sauce and oil to a large resealable bag. Squeeze the limes in, then drop them in the bag. Add the steak, sprinkle with salt and pepper and seal. Marinate at room temperature for 1 to 2 hours. Remove the steak from the bag and discard the contents. Pat the steak dry on both sides and sprinkle lightly with more salt and pepper.
• For the pico de gallo: Add the tomatoes, beer, cilantro, onion, lime juice, hot sauce, radishes, jalapenos and a pinch of salt and pepper to a large bowl. Drizzle with some olive oil, then toss and let rest at room temperature until ready to use.
• For the rub: Preheat the grill of a smart countertop grill to high heat. Combine the chile-lime seasoning, chile powder and zest in a small bowl. Sprinkle the seasoning all over the steak and rub into both sides. Place the steak on the grill, cover and cook until the internal temperature reaches 120 degrees F for medium-rare, flipping halfway through, about 8 minutes total. Remove the steak to a plate, cover loosely with aluminum foil and let rest for 10 minutes.
• Thinly slice the steak against the grain. Make tacos with warmed tortillas and the prepared pico de gallo.

TACOS CARNE ASADA

Steps:

• Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.
• Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. 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.
• In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.
• Yield: approximately 1 1/4 cups
• In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.
• Yield: 2 cups

ARRACHERA (MEXICAN SKIRT STEAK FOR TACOS)

Steps:

• Place a single layer of steak in a shallow casserole dish. Sprinkle a portion of lime juice, sazon, and adobo seasoning. Top with chopped onion pieces. Repeat layers until all pieces of steak are seasoned. Pour beer over the mixture. Cover and refrigerate for 1 to 24 hours.
• Preheat a grill to medium-high. Discard marinade. Grill steak until lightly charred on the outside but still slightly tender in the center for medium doneness, 6 to 7 minutes per side.

SLOW COOKED MEXICAN STYLE SHREDDED FLANK STEAK

Steps:

• Layer the sliced flank steak in a slow cooker, chop the onion and add to the cooker.
• Next add your seasonings and cover with the water or stock. Cook on low for 9hrs.
• 2hrs before the meat is cooked, in a skillet add the tablespoon of oil and gently fry the green pepper strips.
• When partially cooked add the strips to the slow cooker.
• Take 2 forks and shred meat in the cooker, reserving the stock to use as a sauce for baked enchiladas, taco's, burritos, etc.