Flank steak is grilled and usually accompanied by side dishes of potatoes, rice or salad. But this is not the only way to prepare flank steak: you can also make it into tacos! And even with eggs. Take note of these two recipes, a fusion of Mexican cuisine, which will delight the most demanding diners.
Grilled beef tacos
- Flank steak steaks. They should be about half an inch thick (approximately 1.25 centimeters).
- Six pear tomatoes. Two whole and four finely chopped.
- Two green peppers.
- Three cloves of garlic.
- Half a cup of washed cilantro.
- 3 limes. You should squeeze the juice from two limes and cut the third lime into slices for garnish.
- Four tablespoons of white vinegar.
- Half a tablespoon of dried oregano.
- Extra virgin olive oil.
- Five cups of water. Also, reserve ¼ cup of extra water.
- Coarse salt.
- Freshly ground black pepper.
- If you can, get some dried guajillo and arbol chilies (four and eight, respectively). These ingredients are optional and depend on whether you like it spicy or not. You can get them in Latin American food shops. If you can't find them, any kind of dried chilli will do.
- One large white onion. Half of it cut into cubes.
- Corn tortillas.
- Take the meat out of the fridge and set aside in a large baking dish.
- In a blender, place the four chopped tomatoes, the two peppers, the three cloves of garlic, the coriander, the juice of one lime, four tablespoons of white vinegar; also add 250 milliliters of extra virgin olive oil, the orange, salt and pepper to taste, as well as 250 milliliters of water. Whisk well, at maximum speed, until the ingredients are very well blended.
- Adjust salt and pepper if necessary.
- Add this marinade to the fillets. Coat the fillets with it using a kitchen brush or by stirring with your hands. They should be evenly coated.
- Cover with cling film and leave to marinate for about three hours.
- While the meat is marinating, in a saucepan add the chillies, four small tomatoes, two whole tomatoes, half a whole onion and the five cups of water.
- Bring to the boil.
- When it comes to a boil, lower the heat and cook for 15 minutes.
- Strain the water and transfer the mixture to a blender.
- Add salt, pepper and the juice of one lime.
- Blend at high speed for a few seconds until the mixture is smooth.
- Preheat the griddle or grill to medium-high for ten minutes. Do not forget to oil the griddle first.
- Grill the steaks, on each side, for two to three minutes.
- Place the fillets on a plate and cover with foil. Let them rest for ten minutes.
- Heat the corn tortillas – which can also be wheat flour – on the griddle. To keep the tortillas warm, wrap them in foil or a kitchen towel.
- Cut the flank steak steaks into strips, perpendicular to the fibers of the meat.
- Serve on a tortilla.
- Garnish with the remaining onion, coriander and the chilli sauce you have prepared. This last sauce is optional, if you can't find the chillies, don't worry, a homemade guacamole goes great with the grilled tacos. You'll get it right!
Flank steak with egg, or trapo viejo
- Whole flank steak.
- One green pepper.
- Two medium tomatoes.
- One onion.
- Three eggs.
- Extra virgin olive oil.
- Salt and freshly ground black pepper.
- Bring the meat to the boil. All you need to do is place it in a large, deep saucepan with plenty of water and salt.
- It is advisable to hit the meat with a mallet before cooking, so that it softens a little.
- Remember that the cooking time varies according to the size of the meat, so keep an eye on it until the meat is tender.
- When the meat is ready, remove from the heat and, using a fork, shred it.
- Set aside.
- Dice the tomatoes, pepper and onion.
- Fry the vegetables in oil in a frying pan. Preferably a wok pan.
- When the vegetables start to become soft and the onion transparent, add the meat. Keep in mind that the tomato releases water, but if necessary, add a splash of oil.
- Stir well.
- Pour the eggs into the frying pan and stir so that you have scrambled eggs with the meat - your guests will love it!
- Remove from the pan and serve.