SPICY STEAK SOFT TACOS
SPICY STEAK SOFT TACOS
2 pounds flank steak, trimmed of fat and tough membranes (900 g)
¾ cup vegetable oil (185 ml)
2 tablespoon lime juice (30ml)
1 tablespoon dried chillies (15 ml)
1½ cup dark Mexican beer (375ml)
½ cup (125 ml) plus 1 tablespoon olive oil (15 ml)
Salt and black pepper to taste
Fresh cilantro sprigs and lime wedges for garnish
12 soft corn shells, warmed
Preheat the barbecue to 425°F/220°C or high heat.
Place the steak in a large sealable plastic bag and cover in marinade ingredients. Seal the bag and toss to ensure the steak is fully covered in the marinade. Place in the refrigerator for a minimum of 6 hours to overnight.
Remove the steak from the marinade and remove and discard excess marinade.
Oil the grill and season steak with salt and pepper.
Cook steak over a hot grill, turning after 4 minutes or until crusty and deep char marks are achieved. Turn steak and continue to cook for an additional 4 minutes for medium rare doneness. Remove steak from grill and cover loosely with aluminium foil. Let meat rest 10 minutes before carving.
To serve, slice the steak into thin slices across the grain and pile on a plate. Garnish with cilantro sprigs and lime wedges. Serve with warmed soft tacos.
Yield: 6-8 servings
2 pounds flank steak, trimmed of fat and tough membranes (900 g)
¾ cup vegetable oil (185 ml)
2 tablespoon lime juice (30ml)
1 tablespoon dried chillies (15 ml)
1½ cup dark Mexican beer (375ml)
½ cup (125 ml) plus 1 tablespoon olive oil (15 ml)
Salt and black pepper to taste
Fresh cilantro sprigs and lime wedges for garnish
12 soft corn shells, warmed
Preheat the barbecue to 425°F/220°C or high heat.
Place the steak in a large sealable plastic bag and cover in marinade ingredients. Seal the bag and toss to ensure the steak is fully covered in the marinade. Place in the refrigerator for a minimum of 6 hours to overnight.
Remove the steak from the marinade and remove and discard excess marinade.
Oil the grill and season steak with salt and pepper.
Cook steak over a hot grill, turning after 4 minutes or until crusty and deep char marks are achieved. Turn steak and continue to cook for an additional 4 minutes for medium rare doneness. Remove steak from grill and cover loosely with aluminium foil. Let meat rest 10 minutes before carving.
To serve, slice the steak into thin slices across the grain and pile on a plate. Garnish with cilantro sprigs and lime wedges. Serve with warmed soft tacos.
Yield: 6-8 servings
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