Best 3 Mexican Flank Steak Recipes
**Mexican Flank Steak: A Culinary Journey into Bold Flavors and Tenderness**
Embark on a tantalizing culinary adventure with Mexican flank steak, a dish that embodies the vibrant spirit of Mexican cuisine. Prepared with the finest flank steak, marinated in a symphony of zesty spices, tenderized to perfection, and grilled over high heat, this dish delivers an explosion of flavors that will captivate your taste buds. Accompanied by a trio of delectable recipes - a zesty marinade, a refreshing salsa, and a creamy guacamole - this comprehensive guide promises an authentic Mexican dining experience in the comfort of your own kitchen.
MEXICAN FLANK STEAK TACOS
Here's a traditional Mexican main dish prepared with a twist! The fruity salsa cools off the spicy pesto, and in my opinion, definitely makes the dish. Try it on chicken or pork, too. -Steve Meredith, Streamwood, Illinois
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 21
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.
Nutrition Facts : Calories 612 calories, Fat 33g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 739mg sodium, Carbohydrate 56g carbohydrate (18g sugars, Fiber 12g fiber), Protein 28g protein.
SLOW COOKED MEXICAN STYLE SHREDDED FLANK STEAK
I use this delicious tender flank steak for stuffing enchiladas. The taste of the seasoning is quite spicy but oh so good. Nothing is wasted in this dish, the liquid from the stock goes into the oven as sauce for the baked enchiladas. All credit for the seasoning goes to Potsie's recipe for Mucho Gusto Taco Seasoning #199955
Provided by SueVM
Categories Meat
Time 9h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Layer the sliced flank steak in a slow cooker, chop the onion and add to the cooker.
- Next add your seasonings and cover with the water or stock. Cook on low for 9hrs.
- 2hrs before the meat is cooked, in a skillet add the tablespoon of oil and gently fry the green pepper strips.
- When partially cooked add the strips to the slow cooker.
- Take 2 forks and shred meat in the cooker, reserving the stock to use as a sauce for baked enchiladas, taco's, burritos, etc.
MEXICAN FLANK STEAK TACOS
This is super easy to make and something I prefer over ground beef tacos! If I'm not making carnita tacos I'm making this one ;) Place in warm or fried corn tortillas and served with your favorite taco toppings. I like lettuce, onion, avocado and salsa myself ;)
Provided by Vseward Chef-V
Categories Steak
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, marinate the steak in the juice of the two limes, a small handful of cilantro, garlic pepper (or garlic powder and black pepper), and a generous pour of extra virgin olive oil. Flip the steak and season the other side.
- Cover the bowl with plastic wrap and allow to marinate for at least an hour or two.
- Grill the steak for 8-10 minutes on each side, until medium-rare (or medium, if desired). Let the steak rest off the grill for 15-20 minutes.
- Thinly slice, and chopped into pieces if desired.
- Place in warm or fried corn tortillas and served with your favorite taco toppings. I like lettuce, onion, avocado and salsa myself ;).
Nutrition Facts : Calories 498.5, Fat 32.3, SaturatedFat 9.7, Cholesterol 93, Sodium 123.6, Carbohydrate 1.6, Fiber 0.1, Sugar 0.3, Protein 48.2
Tips:
- Choose the right cut of steak: Flank steak is a flavorful and affordable cut of beef that is perfect for marinating and grilling. Look for a flank steak that is about 1 1/2 to 2 pounds and has a uniform thickness.
- Make sure the steak is properly marinated: The marinade helps to tenderize the steak and infuse it with flavor. Be sure to marinate the steak for at least 30 minutes, but no longer than 24 hours.
- Cook the steak over high heat: Flank steak should be cooked over high heat to sear the outside and keep the inside juicy. Grill the steak for 5-7 minutes per side, or until it reaches an internal temperature of 135 degrees Fahrenheit for medium-rare.
- Let the steak rest before slicing: Once the steak is cooked, let it rest for 5-10 minutes before slicing. This will help the juices to redistribute throughout the steak, making it more tender and flavorful.
- Serve the steak with your favorite sides: Flank steak can be served with a variety of sides, such as grilled vegetables, rice, or beans. You can also use flank steak to make tacos, burritos, or fajitas.
Conclusion:
Mexican flank steak is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. By following these tips, you can ensure that your flank steak turns out tender, juicy, and flavorful every time. So fire up your grill and get cooking!
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