Flank Steak Tacos
Chef Floyd Cardoz grills a spicy dish for hungry football fans.
Flank Steak Tacos
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The Martha Stewart Show, February 2012
- Yield Serves 6 to 8
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Ingredients
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
Directions
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make the steak: Preheat oven to 375 degrees.
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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.
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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.
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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.
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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.
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I prepared this recipe for our Super Bowl get together.
My grocery store did not have Ancho chilies so I used dried New Mexico Chilies.
Everyone commented on how much flavor the meat had without heat.
A definite 'go to' recipe for any occasion.