Grilled Flank Steak Tacos

 
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Summer always seems to be the busiest time of year. Nearly every weekend has us going in a different direction for one event or another. While all of this travel and excitement is fun, weekends where we get to slow down and spend some time together as a family is always greatly appreciated. Fortunately we have had a few weekends like that lately, and have taken full advantage of it.

Our most recent picnic was a simple one, consisting of only a few ingredients. The plan was to grill some marinated flank steak for tacos, and enjoy some time outside. With a plan we just gathered up some fresh veggies from the garden, grabbed the marinating steak from the fridge, and headed out the door. The key to this type of meal is making sure you choose quality, fresh ingredients. Some simple seasoning, open fire, and a little time gave us the perfect meal to end our fun filled day.

Ingredients

  • 2 lbs Flank Steak

  • 1/2 Cup Diced Green Onions

  • 1 Jalapeño Pepper, Seeded and Diced

  • 3 Roma Tomatoes Diced

  • 3/4 Cup Chopped Cilantro

  • 2 Limes, Juice and Zest

  • 1-1/2 Teaspoons Kosher Salt

  • Corn Tortillas or Flour Tortillas

  • Shredded Cheese

  • Black or Kidney Beans, Rinsed and Drained

  • Fresh Lettuce Greens, or Shredded Cabbage

Marinade

  • 4 Limes, Juice and Zest

  • 4 Chipotle Peppers In Adobo, Diced (Plus 2 Tablespoons Reserved Adobo Sauce)

  • 1 Tablespoon Ground Cumin

  • 2 Teaspoons Kosher Salt

  • 4 Cloves Garlic, Minced

  • 1/4 Cup Olive Oil

Preparing The Meal

Begin by combining the lime juice, chipotles and adobo sauce, salt, garlic, ground cumin and olive oil in a large ziplock bag and mix until combined. Once the marinade is mixed, add the flank steak and refrigerate for 4 to 8 hours.

When you are ready to cook the steak, remove from the fridge and let come to room temperature. While the steak is coming to room temperature, you can begin preheating the grill on high heat. When the grill is heated, remove the steak from marinade and place it on the hot grill. Cook over direct heat for about 4 minutes. Then flip and cook another 4 to 5 minutes for medium rare. When the steak is cooked, remove from the grill and let rest 10-15 minutes. Then slice the steak very thin against the grain.

To make some Pico de Gallo for the tacos, combine the onions, jalapeños, tomatoes and chopped cilantro in a large bowl. Add the juice and zest of 2 limes, plus the salt. Mix until combined. Taste and season with more salt if desired.

Once the meat has rested and been sliced, fill your tacos with any topping ingredients you would like. Enjoy immediately.

 
Ty KeplerComment