Flank Steak Tacos
Tailgate for the big game indoors with this spicy snack recipe from chef Floyd Cardoz of North End Grill.
For the Steak
- 4 ancho chiles, stemmed and seeded
- 1/4 cup boiling water
- 2 tablespoons canola oil
- 6 cloves garlic
- 4 tablespoons cider vinegar
- 1 tablespoon dried oregano
- Coarse salt
- 3 pounds trimmed flank steak
For the Tacos
- Canola oil
- 24 corn tortillas
- Chopped red onion, for serving
- Cilantro leaves, for serving
- Lime wedges, for serving
make the steak: Preheat oven to 375 degrees.
Place chiles on a baking sheet and transfer to oven; cook until toasted, 4 to 7 minutes. Immediately transfer to a heatproof bowl. Add boiling water and let stand until chiles are rehydrated, 5 to 10 minutes.
Transfer chiles and their liquid along with, oil, vinegar, garlic, and oregano to the jar of a blender; blend until smooth but still slightly thick. Season with salt. Place steak in a shallow dish and add chile mixture; turn to coat. Cover and refrigerate; let marinate at least 4 hours and up to 12 hours.
Preheat a grill pan over medium-high heat. Remove steak from marinade and place on grill. Cook, turning once, until medium-rare, 6 to 8 minutes per side. Remove from heat and let stand 4 to 6 minutes before slicing meat against the grain.
Make the tacos: Heat canola oil in a cast-iron skillet over medium heat; heat tortillas in skillet, turning once, until warmed through. Divide sliced steak evenly among corn tortillas. Top with chopped onion and cilantro; serve with lime wedges.