flank steak tacos.
we meet again. you’re like that boyfriend i just keep coming back to. if that boyfriend was beautiful and delicious and made me feel happy and content. i guess i don’t really see the problem here.
i do not know what it is about them. flank steak tacos, that is, not ex-boyfriends that keep ringing your phone like a revolving door. i definitely know what it is about them. trouble. and i got lots of it. (another story for another post. and cocktails)
there’s something about steak and tacos that sets my stomach a-flutter. i went to cabo last spring and as any normal person would do when they’re in a place with seafood that was swimming mere feet away, i ordered steak nearly every evening. i think the beef accentuates the things i love most of my tacos – little heat and veggies. and it makes me want to swim in them.
i talk about food in a more romantic fashion than i talk about my relationships, don’t i? something to evaluate perhaps. or not. food’s never cheated on me with a lanky blonde, after all.
i don’t even eat steak in my normal boring life. rarely. i actually had this dark period of time in my life when i was apparently lost and confused and gave up red meat. the horror. but i righted that ship. unless mama pam is grillin’ them up for me, a filet does not make it into my grocery cart. it’s not something i ever make or order in chicago. so maybe that’s part of it too, steak feels like a special occasion to me.
whatever it might be, we should be making more flank steak tacos. it’s where it’s at. tbh. < — i literally just found out what that means like five minutes ago. as in the last person on the planet. maybe not?
suffice it to say, you should stuff your mouth with these tacos like there is no tomorrow. imo. ß– i’m going to write my entire next post in acronyms. and emojis. only.
and make this flank steak recipe.
and this one.
and don’t forget about this one.
also, i should be sharing my mexico posts with you all because bomb.
stay tuned. salut.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon brown sugar
- 1 teaspoon cayenne (do 1/2 if you don’t like spicy)
- 1 1/2 teaspoons kosher salt
- 2 tablespoons olive oil
- 1 1/2 pound flank steak
- 8 tortillas (i briefly through these over a gas burner for charring and to warm them)
- preheat grill or grill pan to medium high heat. spray with cooking spray.
- combine the first 7 ingredients in a bowl and stir. Brush steak with olive oil on both sides and then rub spice mixture all over flank steak.
- Grill steak for five minutes on each side or until you reach desired doneness. transfer to cutting board and let rest for a few minutes. slice across the grain.
- Avocado Crema: mash an avocado and 1/2 cup nonfat greek yogurt. add 2 teaspoons lime juice and a dash of kosher salt. stir.
- Corn Salsa: heat 1 tbl of olive oil on stove, add 1 cup corn kernels (i used fresh), 1/2 cup onion, 1/2 cup poblano peppers and 1 seeded and minced serrano pepper. cook for 3 to 5 minutes, then add 1/2 cup grape tomatoes. saute an additional minute and season with lime juice and salt.
- Add flank steak to tortillas, top with avocado crema and salsa.