Flank Steak Taco’s with a Tangy Avocado Sauce

I love taco night because it’s one of the quickest dinner ideas when you’re tired and need to get dinner on the table…. And because I love taco’s. Also, flank steaks are so large that in my tiny family, they feed us for days… I suggest if you’re not serving at least 4 to 5 people these taco’s, use the left overs in a stir fry. I used them in my other recipe Sticky & Sweet Pork Noodle Bowl. Obviously I just replaced the pork with the steak. Or, use it in Philly cheese steak sandwiches. mmmm. It’s a great way to use up the left overs instead of leaving them in the fridge to throw away later.

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Ingredients: (makes about 10-12 taco’s)

  • 1 Flank steak, pounded to the same thickness
  • Pickled jalapenos
  • 10-12 corn or flour tortillas

Steak Rub:

  • 1/2 TBSP each: smoked paprika, chili powder, oregano, thyme, garlic powder, coriander
  • salt and pepper to taste

Avocado Sauce:

  • 1C Cilantro, rough chopped (doesn’t matter if there’s stems in there.)
  • 1 avocado, halved and divided
  • 2 small limes or 1 large lime, zested and juiced
  • 1 TBSP honey
  • 4 TBSP plain full fat greek yogurt
  • salt and pepper to taste

Directions:

  1. Heat your outdoor grill to medium heat.
  2. Mix all of your steak rub ingredients together in a small bowl, then rub generously over all sides of your flank steak.
  3. Put your steak on the grill and cook on one side for about 5-7 minutes and then flip and continue cooking for another 5-7 minutes, or until a meat thermometer reads 125F.
  4. Once your steak reads 125F, remove it from the grill to a cutting board and cover it with tin foil and let it rest.
  5. While your steak is resting, take out a blender or food processor. Add all sauce ingredients. blend until a chunky smooth consistency. This is going to be a thicker sauce. If you need, feel free to add oil to thin it out a bit.
  6. Assemble your taco’s and garnish with pickled jalapeños and the other half of the avocado that wasn’t used in the sauce.

Mexican Beef Taco’s with chimichurri

I made this one night for about 12 people, so I had to double what I am putting down here. it was a huge hit. Serve these bad boys with grilled street corn and spanish rice. They are sure to be a hit!!!!

tacos

 

Ingredients:

-12 corn tortillas

-1 large flank steak

Steak Rub:

-1/2 tbsp each of smoked paprika, chilli powder, oregano, thyme

-1 tsp each salt and pepper (taste the blend and add more if needed.)

-2 tsp corainder

Chimichurri sauce:

-1 bunch of cilantro (stems included. lots of flavour in those.)

-1 bunch parsley (stems also included.)

-zest and juice of 1 large lime, or 2 smaller limes.

-2 jalapeño peppers. for less heat, remove the seeds and ribs with a spoon.

-5 cloves garlic (i put garlic in everything. feel free to scale down this number.)

-1/2 of a small onion, rough chopped

-salt and pepper to taste. Add this in small amounts, taste the sauce and add more if needed.

-1/3-2/3c EVOO, or more if needed

 

Directions:

-Combine all steak rub ingredients in a small bowl and rub ALL over that steak. Make 1/4″ slits with a knife AGAINST the grain of the steak, throw in a baggie and marinate for about 2 hours. (You can skip the marinating. But I wouldn’t.)

-Heat your grill to medium heat. Once hot, throw your steak on the grill. Do NOT touch it until you can easily flip it without the meat sticking to the grill. If it sticks to the grill, that side is not done. I cook mine about 7 mins per side to get a nice medium-rare to medium.

Flip the steak and cook on the other side.

-In a blender or food processor, add all chimichurri ingredients except for the EVOO. Process until finely chopped. Start adding in your oil 1/3c at a time. Blend and add until your desired consistency.

-Take your steak off the grill. Place on a cutting board, cover with foil and let it rest for about 7-10 minutes. While your steak is resting, throw your corn tortillas on the grill and warm them through.

-Cut your steak nice and thin against the grain, and on a hard angle. This will help ensure the steak is not chewy.

-Build your taco’s! Add your steak, chimichurri, guacamole if you want, some pico de gallo..anything! Delish!

 


Flank Steak Taco’s with Cilantro Puree

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I love taco’s! This is plain and simple – but whenever I eat flank steak, I am sure to marinate it for at least 24 hrs up to 3 days. So in a baggie, add some evoo, red wine vinegar, garlic cloves, salt, pepper and whatever flavourings you prefer – thinly slice your steak AGAINST the grain a couple times, then add the steak and marinate.

Ingredients:

-1 medium sized flank steak

-10-12 corn tortillas

-salt + pepper to taste

-1 tsp cumin

-1 large bunch cilantro, washed – keep the stems.

-1/4-1/2c EVOO

-1-3tbsp lime juice

-1 tsp zest from a lime

-handful of any cheese you like! It is delicious enough without the cheese though!

Directions:

Season your flank steak on both sides with salt, pepper and cumin. Add a tbsp of EVOO to a frying pan over med heat. Add the steak. Brown on both sides until the internal temp reaches at least 125F (for medium rare, Feel free to cook to your own preference.)

In a food processor or blender, add your cilantro,  a pinch of salt and pepper, lime zest and 2 tbsp lime. Pulse. While pulsing slowly add in the 1/4c of oil. Taste. If it needs more seasoning or lime juice, add it. Add in the EVOO until you get to your desired consistency.

Serve over the beef in your taco’s!