Mexican Flank Steak Recipes

MEXICAN FLANK STEAK TACOS

Steps:

• In a shallow dish, combine the first seven ingredients. Add the steak and turn to coat. Cover; refrigerate for 6 hours or overnight., Place the cilantro, habanero, garlic, salt and pepper in a small food processor; cover and pulse until chopped. While processing, gradually add oil in a steady stream., For salsa, grill the mango, pineapple and avocado, covered, over medium heat for 2-3 minutes on each side or until tender; set aside., Drain and discard marinade from steak. Lightly oil the grill rack. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes., Place onion in a small bowl. Chop the grilled fruit and avocado; add to bowl. Grill tortillas, uncovered, over medium heat for about 1 minute on each side or until warm., Thinly slice beef across the grain; place on tortillas. Top with salsa and pesto.

GRILLED MEXICAN STEAK

Steps:

• Toast the cumin seeds in a medium saute pan over medium-low heat for 5 minutes, or until fragrant.
• In a blender, combine the cumin seeds, jalapenos, garlic, pepper, lime juice, and salt. Pulse the blender to finely chop ingredients. Add the oil and cilantro and puree until smooth.
• Lightly score both sides of the meat with a knife so that the marinade will penetrate. Place the meat in a large plastic bag or bowl, pour in the marinade, and coat well. Marinate in the refrigerator for 24 to 48 hours.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Remove the meat from the marinade and discard the remaining marinade. Cook on high, 1 to 2 minutes per side, to sear the meat. Turn the heat down to low and cook for an additional 3 to 4 minutes per side, or until the it has reached the desired doneness.

MEXICAN FLANK STEAK

Steps:

• Pound meat on both sides with a meat mallet then sprinkle with salt, garlic salt and pepper.
• Unwrap each of the tomales and place in a medium mixing bowl with sauce.
• Roll up each steak from one short side to the other side (like a jelly roll cake).
• Tie securely each steak closed with string or skewers.
• Place Flank steak in slow cooker.
• Dissolve bouillon in hot water.
• Combine broth with tomato sauce and hot pepper sauce.
• Pour over steaks.
• Cook on low heat for 8 to 10 hours.
• Lift out meat rolls and remove ties or skewers.
• Pour cooking liquid into saucepan and don't forget to skim off fat.
• Blend the cornstarch in cold water and add to cooking liquid.
• Cook and stir till thick.
• Serve meat with broth and shredded cheese sprinkled on top.