BEEF FLANK STEAK TACOS RECIPES

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FLANK STEAK TACOS | RECIPE - RACHAEL RAY SHOW



Flank Steak Tacos | Recipe - Rachael Ray Show image

Flank Steak Tacos

Provided by The Rachael Ray Staff

Number Of Ingredients 26

8 flour tortillas
each 8 inches in diameter
heated
1 1/2 pounds beef flank steak
trimmed of fat
2 tablespoons extra-virgin olive oil (EVOO)
2 tablespoon ground cumin
1 tablespoon chipotle powder (you can substitute regular chili powder if you don't want it spicy)
2 tablespoons vegetable oil
2 turns around the pan
1/4 head Savoy cabbage
cored and shredded
2 red bell peppers
seeded and sliced
1 small red onion
sliced
Salt and freshly ground pepper
to taste
2 tablespoons hot sauce
2 limes
1 juiced and 1 cut into wedges
1/2 pound smoked cheddar shredded
6 scallions
green part sliced on an angle
2 sliced avocados
1 cup sour cream

Steps:

  • Preheat a grill pan or grill to medium-high
  • Preheat oven 200F, wrap tortillas in a clean, wet, kitchen towel and place in oven to get warm
  • Drizzle steak with EVOO
  • Season with cumin, chipotle powder, salt and freshly ground black pepper
  • Place the seasoned flank steak on the grill or grill pan, cook until the meat is well-browned on one side, about 5 minutes
  • Turn and continue to cook until well-browned on the other side and medium-rare at the center, about 4 minutes more
  • Transfer the steak to a cutting board and let rest for several minutes
  • While the steak is cooking, preheat a large, nonstick skillet over medium-high heat
  • Add vegetable oil and let the oil start to smoke
  • Add the cabbage, bell peppers and red onions, toss and cook them until the veggies soften and cabbage starts to wilt, about 8 minutes
  • Season the veggie mixture with salt, freshly ground pepper, hot sauce and juice of 1 lime
  • Remove from the heat and keep warm
  • Thinly slice the steak across the grain and transfer to a warmed platter along with the spicy veggies
  • Serve with scallions, avocados, sour cream and lime wedges alongside as your toppers
  • Top the warm tortillas with a couple of slices of meat, spicy veggies, some smoked cheddar on top and whatever toppers you want!

MEXICAN FLANK STEAK TACOS RECIPE: HOW TO MAKE IT



Mexican Flank Steak Tacos Recipe: How to Make It image

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

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 21

1 medium onion, chopped
1/4 cup lime juice
2 tablespoons lemon-pepper seasoning
2 tablespoons minced fresh cilantro
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 beef flank steak (1 to 2 pounds)
CILANTRO PESTO:
1 cup fresh cilantro leaves
1 habanero pepper
1 garlic clove
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil
SALSA:
1 medium mango, peeled and halved
2/3 pound fresh pineapple, cut into 3 spears
2 medium ripe avocados, peeled pitted and halved
1 medium red onion, chopped
8 corn tortillas (6 inches)

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, FatContent 33g fat (7g saturated fat), CholesterolContent 54mg cholesterol, SodiumContent 739mg sodium, CarbohydrateContent 56g carbohydrate (18g sugars, FiberContent 12g fiber), ProteinContent 28g protein.

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