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
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.
2 large green tomatoes(not tomatillos)
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 lunch today.
Tips~ I used stringy Oaxaca cheese for the tacos. To die for!
Grilled Flank Steak
- 2 flank steaks 2.27 pounds total. If you can find thin sliced arrachera(skirt steak) this works really well. Cooks up fast!
- Kosher salt
- Fresh cracked pepper
- 1 cup recado rojo see recipe on link
- Season steaks lightly 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.
- 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.
- Preheat a small nonstick pan to medium heat. At the same time, preheat a larger pan to medium heat.
Hello – I have a question about preparing Recado. If using dried (packaged) peppers like chile ancho or chile quajillo or chile de arbol – do you still need to heat them on a comal for them to become aromatic? Or is that only if you use fresh peppers. Living in Austin, Texas, I don’t come across these peppers in fresh form. Thank you for your prompt response! I am planning on making this for Friday dinner.
They are dried peppers that I used in the recado. It’s a quick toast on the hot comal is all it takes Norma. Thanks for the question.
I just noticed that in the instructions on how to prepare the recado, cinnamon is mentioned, but in the ingredient section of the recipe, it doesn’t say how much cinnamon. Could you please clarify?
I added just about a 1/2 inch piece of Mexican cinnmon stick. Or you can add 1/4 teaspoon ground. Thanks, I will fix it Norma.
Where can I buy recado rojo?
Lilia, unfortunately I could not tell you where to purchase the recado rojo unless you live in an area where authentic Mexican ingredients are sold. I prepared my own recado from ingredients that are readily available where Hispanic foods are sold. Where do you live? Recados are commonly found in the Mercados in Mexico, but hard to find in the states.
Wow! Thanks to Norma Torres for referring me to your blog! Your cooking artistry looks amazing y ¿Como no? You’re cooking one of the best cuisines the world has to offer: Mexican!!! I’ll have to sit and catch up on some of your posts.
Hola Leticia! Thank you so much for following along. I love that Norma Torres! She is a great friend.