Grilled Flank Steak Tacos al Carbon

These tacos are summer to me.

Because today is pretty much the nicest day we’ve had all year, I thought I’d bring a little taste of the Southwest home to Ohio. When I lived in Vegas, I could pick up the marinated meat at any one of the three (yes, three) Mexican markets on my block. (Ole!) Back in Ohio, it takes a bit more home prep but is such a fresh alternative to the everyday ground-beef-with-cheese taco.

I try to get quality flank steak, usually I will get it at Whole Foods or Dorothy Lane Market. It’s a tougher cut of meat-but when tenderized, it’s ridiculously perfect in these tacos, especially when combined with the awesomely fresh Queso Fresco and cucumbers. 

I can’t say enough about Queso Fresco-I just love it. It reminds me of a firmer, fresher form of American cottage cheese. Here is a great Cooking Light article describing its taste and texture:

http://www.cookinglight.com/cooking-101/essential-ingredients/queso-fresco-00400000001122/

I always use green jalapeno or tomatillo salsa on these tacos, probably out of habit. The same Mexican markets I used to rely on for the marinated flank steak also made their own special brand of green jalapeno salsa that really complements the queso and cucumbers. If you don’t have green salsa-or don’t like it, really any salsa you like would work. 

Here is my recipe:

2 lb.  good quality flank steak

1/2 cup fresh lime juice

4 chopped garlic cloves

Chipotle chile seasoning, 1-2 tsp, depending on the level of heat you desire (I use Sue Chef Chipotle Powder)

Kosher Salt

Black Pepper

Cooking Spray

Queso Fresco (12-18 oz, generally comes in a small round “wheel” in the cheese section of the grocery

1 large cucumber

Green Jalapeno or Tomatillo Salsa

8 soft taco-sized flour tortillas

Directions:

Combine the lime juice, garlic and chipotle chile powder in medium sized plastic bowl to create a marinade. Wrap the flank steak in a double layer of plastic wrap. Pound both sides of the steak lightly with a meat mallet to tenderize the meat. Unwrap after pounding both sides of the steak. Add the flank steak to the marinade, season with salt and pepper, turn to marinate, and refrigerate for two hours.

Preheat oven to 350-you’ll be cooking the tortillas in a few minutes…

Spray a grill or grill pan with nonstick cooking spray and heat over medium-high. Remove flank steak from marinade and discard marinade. Grill flank steak until medium rare or to your desired doneness. (About 4-5 minutes per side.) Remove the flank steak to a cutting board and let rest for 5-10 minutes. Cut the steak across the grain into 1/4 to 1/2 inch slices.

Slice queso fresco and cucumbers each into 1/4 inch slices, set aside.

While steak is resting, place the tortillas on two cookie sheets, separating them so that each has its own space. Place cookie sheets in pre-heated oven for one minute, turn the tortillas over, and cook for one more minute or until heated.

Assemble tacos as desired, adding steak, Queso Fresco, cucumbers and finally green salsa as desired. Enjoy!