La Piña en la Cocina

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

Home » Beef~Res » Grilled Flank Steak~Recado Recipes

Grilled Flank Steak~Recado Recipes

9 Comments

Jump to Recipe Print Recipe

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

Grilled Flank Steak in Recado Rojo

 

 

Recado Rojo

Recado Rojo

Click onto picture above to see full recipe on how to prepare Recado Rojo.

Flank Steaks Marinating in Recado Rojo

Tips~ I only had a few hours to marinate the flank steaks, but would suggest marinating overnight if you can.

Grilled Flank Steak in Recado Rojo

 

Grilled Flank Steak in Recado Rojo

 Tips~ I like to garnish the sliced steak with the salsa right away. The citrus and vinegar in the salsa add a liitle more flavor to the steak.
 
 
 
 
Salsa en Escabeche(Pickled Red and Green Tomato Salsa). This recipe started out as a chimichurri, but did not have enough fresh herbs. Added the firm red and green tomatoes(not tomatillos) and became a delicious quick pickled salsa for the grilled flank steak. No cooking required for this version of Salsa en Escabeche.
Salsa en Escabeche
Tips~ When shopping for the tomatoes, pick the ones that are firm. This will help you achieve that fine dice for this recipe.
Grilled Flank Steak in Recado with Salsa in Escabeche

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

* I also added 1/2 cup of finely diced red bell pepper
 
 
Finely dice and mince all of the fresh ingredients and combine in a large bowl. Removing the seeds from hot peppers is optional. I left them in. Add in the remaining ingredients. Stir well to combine, taste for salt and pepper. The longer it sits, the more flavorful it will become. Not just great for steak, but makes a great topping for bruschetta with the addition of a good amount of fresh basil. Yields about 4 cups.
 

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.

Quick Carne Asada Tacos-Using Leftovers

Tips~ I used stringy Oaxaca cheese for the tacos. To die for!

Quick Carne Asada Tacos-Using Leftovers

Grilled Flank Steak

Fresh produce from the farmers market inspired this grilling session. Incorporated some leftover recado rojo to marinate the steaks!
No ratings yet
Print Pin Rate
Course: Main Course
Cuisine: Mexican-Style
Prep Time: 30 minutes
Cook Time: 10 minutes
Marinate Time: 6 hours
Total Time: 6 hours 40 minutes
Servings: 6 Servings

Ingredients

  • 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

Instructions

  • 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.

Notes

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. 
 
Quick Tacos Using Leftover Steak
 
  • 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.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

Reader Interactions

Comments

  1. Norma Mosbaugh

    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.

    Reply

    • Sonia

      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.

      Reply

      • Norma Mosbaugh

        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?

        Thanks!

        Norma

        Reply

        • Sonia

          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.

          Reply

    • Sonia

      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.

      Reply

  3. Leticia Alaniz

    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.

    Reply

Would Love to Hear From You

This site uses Akismet to reduce spam. Learn how your comment data is processed.

MENU & SEARCH
%d bloggers like this: