Still looking at that leftover recado wondering what new dish to create? How about some grilled flank steak? So far I know It’s delicious for chicken, tasty in soup and now this was the last bit of it that I had. Trying to get in our grilling time because before long, the cold weather wil be here in central New York. If I have not said this lately, I will say it again. It took me many, many years to finally cook a good steak. It’s just one of those things that I avoided because I had dry steaks steaks for many years, lol! My memories of mom cooking steak were of this big steak in a hot pan with oil spattering everywhere. You never wanted to get too close for fear of being burned. And it always seemed to target you right in the face, ha, ha!! Well, those days are over, although the spattering still happens when I have to cook indoors, but I wear long sleeves and always have my glasses on. Always thinking ahead! For today’s blog post, I paired the steak with a fresh Salsa en Escabeche. My intentions were to prepare a chimichurri sauce because we love it with flank steak. But as I began prepping, I realized I did not have enough fresh herbs for chimichurri. But I did have some nice, firm green and red tomatoes right in front of me. So, I combined ingredients you would find in pico de gallo with the best ingredients from a chimichurri, such as fresh herbs, garlic, lemon and red wine vinegar. Is it just me, or does it seem that we have been eating alot of tacos lately? #tacoseverday #notjustontuesday
Grilled Flank Steak Marinated in Recado Rojo
2 flank steaks (2.27 pounds total)
Fresh cracked pepper
1 cup recado rojo(see recipe on link)
Click onto picture above to see full recipe on how to prepare Recado Rojo.
Tips~ I only had a few hours to marinate the flank steaks, but would suggest marinating overnight if you can.
Tips~ I like extra pepper on my steak, so right before it went on the grill, added a little more to the top side of steak. This recipe can be prepared in a cast iron skillet or stove top grill pan as well. You want a nice hot pan. Add oil right before adding the steak. Cook one steak at a time.
- Season steaks lighlty with salt and pepper on both sides. Pour recado sauce over steaks and turn to coat evenly. Cover and marinate for at least 6 hours or overnight.
2. When ready to cook, remove steaks from refrigerator 30 minutes before so they come to room temperature. Prepare grill and preheat to medium/high heat. Right before placing steaks onto grill, brush grates with oil. Grill for 5 minutes per sides or until internal temperature reads 135 degrees F. Remove from grill onto cutting board. Tent loosely and let rest for 5 to 7 minutes. Slice thin, against the grain. Yields up to 8 serving for tacos.
2 large green tomatoes
4 roma tomatoes
4 to 6 green onions
2 to 3 serrano or jalapeno peppers
4 to 6 cloves garlic
1 tablespoon fresh oregano
1 tablespoon fresh parsley
1 tablespoon fresh cilantro
2 teaspoons dried oregano
1 teaspoon crushed red pepper flakes
juice of 1 lemon
1/4 to 1/3 cup red wine vinegar
1/3 cup olive oil
salt and fresh cracked pepper to taste
Quick Carne Asada Tacos~The steak holds up well for a few days. I of course like to prepare quick tacos for lunch or dinner. Before I do that, I will take the cold steak and chop it up really small. I either freeze for later use or just keep it in the refrigerator for quick meals. We grilled the steaks on Sunday and here it is Taco Tuesday. These are the tacos I quickly prepared for Richard’s lunch today.
Tips~ I used stringy Oaxaca cheese for the tacos. To die for!
- Preheat a small nonstick pan to medium heat. At the same time, preheat a larger pan to medium heat.
2. When both are nice and hot, to the small pan add 1/2 cup of finely chopped steak and sear on all sides. At the same time to the larger pan, add 2 corn tortillas and drizzle with a little olive oil, turn over to coat with oil.
3. In the small pan, move the meat to one side and to the empty side add about 1/3 cup of salsa en escabeche. Let the liquids cook down and evaporate.
4. Turn the tortillas and add some good melting cheese to one half of tortilla. Fold over like a taco and let continue cooking until crisp on both sides. Combine the meat and salsa in the small pan. Fill each crispy, cheesy taco with meat mixture. Garnish with fresh cilantro. Done! They are some of the best tacos prepared from leftovers. Or at least we really enjoy them.