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Toasted Beef Tacos




Source of Recipe


internet






List of Ingredients



• 2 lbs flank steak, trimmed of excess fat
  
• 1 cup canned pickled jalapenos, including the carrots and onions that come with it
  
• extra virgin olive oil
  
• 1 T salt
  
• 1 T black pepper
  
• 16 corn tortillas
  
• 1 medium white onion, chopped
  
• 1/2 cup chopped cilantro
  
• 1/4 cup salsa
  
• 2 limes, cut in wedges, for serving
  






Instructions



1. Lay the flank steak on a flat surface and cover it with the jalapeno mixture, then roll the meat up like a pinwheel. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink in the meat.
   
2. Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler).
   
3. Brush the grates with a little oil to prevent sticking.
   
4. Unroll the flank steak and scrape off the jalapeno mixture. Season the steak on both sides with salt and pepper. Grill (or broil) for 7 to 10 minutes per side, burning once, until medium-rare.
   
5. Remove to a cutting board and let rest for 5 minutes to allow the juices to settle, then slice across the grain into 1/4" thick slices.
   
6. Heat a large dry skillet over a medium flame. Warm the tortillas for 30 seconds on each side, until toasty and pliable.
   
7. To make the tacos, stack 2 warm tortillas, lay about 4 oz of beef down the center, and sprinkle with some onion and cilantro.
   
8. Drizzle 1 1/2 tsp of salsa on top of each taco and garnish with lime wedges.
   






Final Comments


Serves 4.