Let’s Get Fired Up! Grilled Flank Steak Tacos with Grilled Salsa
Taco Tuesday, an event as timeless as the rising sun, never loses its allure. While for many, it may be a day earmarked on the calendar, signifying a well-planned meal, for others it’s an impromptu, fiery fiesta. But regardless of planning or spontaneity, the real magic is when your senses are greeted by the sight of smoke from a lit grill, and a backdrop of verdant summer foliage. This Grilled Flank Steak Tacos recipe embodies the spirit of those evenings. Let’s embark on this culinary journey together.
- Flank Steak (trimmed of excess fat)
- Tortillas (as per your requirement)
- Olive Oil
- Kosher Salt
- Freshly Cracked Pepper
- Granulated Garlic
- Guacamole, for serving
- Cotija Cheese, for serving
- Fresh Cilantro, for garnish
- A quality Mexican style lager, like Sierra Nevada’s Sierraveza, to complement the meal
- Roma Tomatoes
- Bell Pepper
- Poblano Pepper
- 1/4 cup Cilantro
- 2 Limes (juice)
Grill & Grill Accessories recommendations featured in today’s Backyard BBQ are:
Weber Performer Deluxe Charcoal Grill, 22-Inch, Touch-N-Go Gas Ignition System, Black (4.7 out of 5 on Amazon)
~ or you could simplify with another quality Weber Grill:
Weber Original Kettle Premium Charcoal Grill, 22-Inch, Black (Rated 4.8 out of 5 on Amazon)
Weber Rapidfire Chimney Starter (Rated 4.8 out of 5 on Amazon)
- Salsa Prep: Begin by preparing your grilled salsa. Opt for a balance of peppers and tomatoes based on your preference. Want a kick? Throw in an extra jalapeño or perhaps a Serrano. For a smoky depth, don’t miss out on the bell pepper and poblano.
- Place the peppers over direct high heat, rotating occasionally. Once the skin has blistered, which takes about 8 to 15 minutes, they’re ready. Do note, tomatoes tend to cook faster, with the bell pepper taking the longest.
- Transfer grilled tomatoes to a side plate to cool. As for the peppers, put them in a bowl and cover with plastic wrap. This allows them to steam for about 10 to 15 minutes, making the removal of charred skin easier.
- Once cooled, peel off the skin of the peppers, de-seed them, and chop roughly. Quarter the tomatoes after skin removal. Blend all these ingredients in a food processor, throwing in cilantro, lime juice, and salt. Remember, we want a textured salsa, not a puree!
- Flank Steak Preparation: Lightly oil the flank steak. Season it generously with kosher salt, cracked pepper, and granulated garlic. For a medium-rare delight, grill the steak for about 7 to 9 minutes, flipping once. Let it rest once done.
- Quickly grill your tortillas. Once they puff up, flip them and then enclose them in aluminum foil to retain warmth.
- Don’t forget the limes! Cut them in half and grill, flesh side down, for a minute or so.
- Dice the steak into bite-sized pieces.
- Assemble & Serve: Load up your tortillas with the juicy steak, dollop of guacamole, your freshly made salsa, crumbled cotija cheese, and some chopped cilantro. Finish off with a squeeze from your grilled lime halves.
- Now, pour yourself that crisp Mexican lager, toast to the spontaneity of life, and enjoy the fruits of your labor!
Parting Thoughts: Every Taco Tuesday, planned or impromptu, has the potential to be a grand fiesta. So, fire up that grill and make your own traditions! Cheers!
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