Grilled Flank Steak Tacos with Grilled Salsa: A Summer’s Delight

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.

Ingredients:

Flank Steak (trimmed of excess fat)
Tortillas (as per your requirement)
Limes
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

Grilled Salsa:

Roma Tomatoes
Jalapeños
Bell Pepper
Poblano Pepper
1/4 cup Cilantro
2 Limes (juice)
Salt

Featured Products

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)

Instructions:

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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