Ibérico goes Tex-Mex with grilled pork flank steak tacos with a spicy guacamole jalapeño sauce. Marinating the flank steak in a bright lime and cilantro slurry helps soften up the fibers and gives the meat an absurdly tender chew. And that chargrilled magic is a quick route (just a couple minutes on each side) to even more flavor. Grilling is definitely the best way to serve flank steak, but if you don’t have a grill, a quick sear in a screamin’ hot cast iron pan will do the trick. You just may have to cut the flank steak in half so it fits in the pan.
Time: 2.5 hrs.
Texas Flank Steak TacoIngredients
- 1 14-24 oz. Campo Grande Flank Steak
- 4 flour tortillas
- 1 Tablespoon cilantro, chopped
- 1 Tablespoon white onion
- ½ lime, juiced
- 4 cloves garlic, minced
- 1 bunch cilantro
- 2 green onions
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper
- 1 Tablespoon worcestershire sauce
- 1 teaspoon black pepper
Guacamole Salsa Ingredients
- 1 ripe avocado
- 1 jalapeño
- 1 head garlic, roasted
- 1 lime, juiced
Texas Flank Steak Taco
- Trip the flank steak and remove any excess fat.
- Blend all the marinade ingredients in a blender until you have a smooth sauce. Place the meat and sauce in a large container or glass dish and pour the marinade over. Mix the marinade in with the meat and place in the fridge to marinate for 2 hours.
- While the meat is marinating, fire up the grill and prepare the salsa. Blend all the salsa ingredients together in a blender, or use a mortar and pestle to smash into a creamy sauce. If it seems too thick, add a splash of water to thin it out. Taste for salt and set aside.
- After the flank steak has sat for two hours, remove it from the marinade and place it on the grill over direct heat. Cook for 2 ½ - 3 minutes on each side, depending on how thick your cut is. Use a meat thermometer to cook to an internal temperature of 145ºF, or medium-rare. Once cooked, remove from heat and let the meat rest.
- While the meat is resting, warm the tortillas on the grill.
- Slice or chop the meat into bite size pieces.
- To build the tacos, divide the flank steak pieces into the 4 tortillas, top with guacamole salsa, and garnish with a sprinkling of cilantro and onion. ¡Buen provecho!