Saturday, August 13, 2011

Marinated Flank Steak Tacos

I bought some flank steak planning to make these kebabs with a spicy pepper sauce. But then I used the jalapeno and pasillo pepper in that chili I made earlier this week. I still had a serrano but I just wasn't into it anymore. The seasoning on that flank steak was nothing and so it was all riding on the sauce.

So instead I decided to make the Pioneer Woman's marinated flank steak for nachos--but then instead of nachos make tacos. I made this decision at the store days after reading the Pioneer Woman's recipe. I decided to change it a little and get a little Mexican beer for the marinade. In all honesty, I read somewhere about the beer in the marinade--reading that if you did a dark beer it would make the taste bitter. I wasn't positive this was in the pioneer woman's recipe but I hoped it was. It wasn't. I used it anyway.

Revised recipe:
1 can chipotle peppers in adobe sauce
2 limes
1 Cup or so Mexican beer like dos equis but I definitely used an off brand
2 T olive oil
2 cloves garlic, peeled & smashed (Just smash them with a heavy pot and the peels will come off)
handful cilantro, stems & leaves
1 flank steak (about 2 lbs)

For Serving:
corn tortillas
queso fresca

1. In a mini chopper or blender combine can of chipotles and sauce, garlic, cilantro and lime juice. Blend. Add beer (i didn't measure) and olive oil (i bet you could skip it cause you used the beer). Blend
2. In a large ziploc bag place the flank steak, place in 2 bags if you can get it to be all flat. Cover steak with the marinade and turn to coat. Close the bag. Place in the refrigerator all day or overnight (I made mine in the morning and cooked it about 12 hours later).
3. Preheat the grill to very high heat. Grill meat about 4 minutes per side for medium rare (unless your steak is thicker in the middle, if so a little longer). Chop into small pieces and serve as tacos with desired toppings.

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