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Home » Blog » Recipe Type » Beef Recipes » Flank Steak Tacos

Flank Steak Tacos

November 14, 2009 by keith snow Leave a Comment

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This dish is perfect for summer, it has grilled flank steak, a zucchini corn and pepper relish plus sour cream. Yum!

Beef Tacos

Print Recipe

Flank Steak Tacos

awesome!
Course: entree
Author: Chef Keith Snow

Ingredients

  • 1 large flank steak or London Broil
  • corn tortillas
  • 2 ears corn roasted
  • sour cream or crema
  • 1 bunch cilantro
  • 2 medium limes
  • 1/4 cup white onions chopped
  • 1/2 cup zucchini diced
  • 2 cloves garlic chopped
  • 1 tsp jalapeno diced
  • 1/2 cup fresh tomato chopped
  • 2 medium poblano peppers roasted and peeled seeded and chopped
  • 1/4 cup extra virgin olive oil
  • salt and pepper to taste

Instructions

  • 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 and 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.
  • While the steak rests, make the corn relish. Cut the corn off of the roasted cobs with a knife.
  • In a skillet, heat 3 Tbsp of olive oil. When it gets hot, add in the onion, zucchini, garlic, and jalepeno. Season with salt and black pepper. Stir through and cook for a few minutes.
  • Add in the fresh tomato, stir through. Finally, add in the corn. Re-season with a pinch of salt and pepper. Total cook time should be about 8-10 minutes.
  • Remove from heat, place in a bowl. Add in the chopped poblano peppers.
  • After steak has rested, slice it into thin slices against the grain. Then further slice into bite-sized chunks.
  • Fill taco shells with some steak, corn relish, and a dollop of creme fraiche and a pinch of cilantro.

 

Chef’s Note: To roast corn, toss in oil, season with salt and pepper, roast in a preheated 375 degree oven until slightly golden brown. Use the same technique to roast the poblano peppers.

Filed Under: Beef Recipes, Budget Friendly, Entree, Ethnic Recipes, Gluten Free Recipes, Low Carb, Spring, Summer Tagged With: Beef Recipes, grilled steak tacos, Pepper Steak Recipe

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