Flank Steak Tacos

Yields 4 servings

Ingredients

Marinade for Flank Steak
6 cloves of garlic
1 jalapeno pepper
1 tablespoon Mexican oregano
2 teaspoons cumin seeds
2 tablespoons peppercorns
4 chiles de arbol
1 tablespoon chile ancho powder or any mild chile powder
5 tablespoons red wine vinegar
1/3 cup olive oil
Salt

2 pounds flank steak (1 inch thick)
 
For Tomatillo Chipotle Salsa

8 to 10 tomatillos
2 chipotle peppers in adobo
1/4 cup chopped cilantro
juice of 1 small lime
Salt

You Will Also Need
1/3 cup white onion, diced
1/3 cup cilantro, chopped
Lime wedges
Corn or flour tortillas, warmed on a comal (Mexican griddle) or on a large skillet on stove top. 

Directions:

1.To make the marinade,  with a mortar and pestle, I ground up each item, with the tiniest pinch of salt, and then combine with the vinegar, oil, and about 1 teaspoon of salt. Whisk it all together, taste for salt. This marinade was enough for a 2-pound cut of flank steak. Marinated it for at least 3 hours, turning once during that time.Marinate flank steak for at least 3 hours. Bring out of refrigerator and let come to room temperature (about 30 minutes).

2. To make salsa: In a microwave-safe bowl, add the tomatillos, cover with paper towel, and cook in the microwave for 6 to 7 minutes. Remove from microwave and let cool slightly. Combine all of the ingredients in a blender, adding about 1 teaspoon of salt. Blend, pulsing slightly, until well combined. Taste for salt. Serve at room temperature.

3.Once steak has marinated,transfer the steak to a baking sheet, lined with foil paper, removing excess marinade.

4. Set the top rack in oven so it is about 10 inches from the broiler. Turn broiler onto high. After a few minutes, transfer the steak into oven and cook under broiler for just 3 to 3½ minutes on each side. Remove from oven and let steak stand for at least 6 minutes, so that the juices redistribute. If you like it more well done, cook it for another minute or two per side.

5. Cut the steak, against the grain, into ½-inch thin strips. Serve as-is with your favorite sides or serve with warmed corn tortillas, salsa, cilantro, onions and lime wedges for tacos.

Note: when cooking tomatillos, you are looking for them to go from a bright green color to an opaque, olive green.

Other recipes by Sonia:

Mexican Red Rice
Buñuelos
Tacos al Pastor
Cheesy Chorizo Bread
Pork Chile Colorado
Frijoles Borrachos con Chorizo
Pork Chile Verde
Lemon Pepper Chicken Fajitas
Chorizo Pozole Soup with Lime Pickled Red Onions
Dulce de Leche and Chocolate Chip Chimichangas