Your New Go-To: Flank Steak Tacos
Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Ashley Rodriguez of Not Without Salt presents an almost-too-easy steak taco recipe that you’ll want to make again and again.
Photo: Ashley Rodriguez
I’m not one to repeat recipes, but when I do I take notes and then come right here to tell you about it. Because a recipe repeated is a special one in this house.
This summer has been one of meals so simple they leave more time for us to be outside, enjoying the sun, and making sure items on our summer to-do list — which includes clam digging, camping, reading Little House in The Big Woods, and cooking an entire meal with each of the kids — can have a big satisfying check by it.
While the cast iron pan pre-heats, I think about complicating the steak by dusting it with cumin, maybe a bit of chile powder, and garlic and such, but my instinct tells me to stick with salt and pepper so that the flavor of the steak itself stands out. Like so many other times, I’m glad I go with my instincts. While the steak sears to form a thick, crisp crusty exterior, I dice a pungent onion, sliver some radishes with my mandolin, and run a frilly bunch of cilantro under the running sink. While the steak rests, I warm corn tortillas in the same pan as I used for the steak so they soak up a bit of the meatiness still left in the warm pan.
Flank steak can be a bit tough, but it makes up for it in flavor. To counteract the toughness, cut against the grain of the meat and cut the steak into small pieces between ¼-inch to a ½-inch. This way it will be easy to chew as it’s wrapped warmly in a tortilla.
Since it is grilling season — or my personal favorite, cooking over the fire season — I’d suggest cooking the meat that way, if possible. Any way you cook it, this meal will be one that gets made again and again.
Flank Steak Tacos
Serves 4-6
1 pound flank steak
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
2 tablespoons oil
8-10 small corn tortillas
¼ cup white onion, finely diced
½ cup cilantro, chopped
3 radishes, thinly sliced
½ avocado, roughly diced
¼ cup cotija or other favorite cheese
Lime wedges
Sprinkle the steak with salt and pepper and allow to sit for 30 minutes at room temperature.
Add the oil to a cast iron skillet and heat over high until smoking. Add steak and sear, untouched, for 5 minutes on either side for medium. Let rest 15 minutes before dicing into ¼ to ½ inch size pieces.
Warm corn tortillas in the same pan over low heat.
Top warmed tortillas with chopped steak, onions, cilantro, radish, avocado and cheese. Serve with a wedge of lime.
Got taco fever? Here are a few more to try:
Baja Fish Tacos from ‘Tex-Mex From Scratch’
Crisp Carrot Tacos from ‘Eat Mexico’
Popcorn Tacos from ‘A Modern Way To Eat’
