Grilled Flank Steak

Fresh produce from the farmers market inspired this grilling session. Incorporated some leftover recado rojo to marinate the steaks!

Course Main Course

Cuisine Mexican-Style

Prep Time 30

Cook Time 10

Marinate Time 6

Total Time 6 40

Servings 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.