This delicious Southwestern-style Flank Steak Taco Bowl recipe and photos were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
Flank Steak with Jazzy Pinto Beans Taco Bowl Recipe
Recipe Type:
Beef,
Beans,
Tortillas,
Avocado,
Flank Steak,
Entree
Cuisine: Southwest
Yields: 2 to 3 servings
Prep time: 60 min
Flank steak cook time: 15 min
Pinto beans cook time: 35 min
Ingredients:
Marinated Flank Steak (see recipe below)
Jazzy Pinto Beans (see recipe below)
Burrito-size
Flour Tortillas
Head lettuce or Romaine lettuce, sliced
Red
onion, chopped
1
avocado, peeled, seeded, and cut into chunks
Cherry tomatoes, cut in half
Large black olives, sliced
Green onions (white and green parts), sliced
Fresh
cilantro leaves, chopped
Cotija cheese, grated
Homemade
salsa (or your favorite brand) or taco sauce
Sour Cream
Preparation:
Prepare Marinated Flank Steak either the night before or at least 8 to 10 hours before ready to use.
Prepare Jazzy Pinto Beans the night before or at least 30 minutes before ready to prepare the Taco Bowl.
Have all your ingredients measured and ready to go -
Mise en Place.
How To Make Tortilla Bowls: Place flour tortillas into
Tortilla Bowl Makers or oven-safe bowls (that will hold the tortillas), sprayed with non-stick spray. Lightly spray the exposed side
of the flour tortilla. Bake in preheated 325 degrees F. oven for 10 minutes or until the tortilla starts to puff and turn golden. Remove from oven, let cool slightly,
and place on individual serving plates.
Layer taco bowls with lettuce, warmed Jazzy Pinto Beans, Marinated Flank steak slices, red onion, avocado, cherry tomatoes, olives, green
onions, cilantro leaves, and Cotija cheese.
Serve with sour cream and salsa or taco sauce on the side.
Makes 2 to 3 servings.
Marinated Flank Steak Recipe:
This wonderful marinated flank steak is perfect for making taco bowls, tacos, burritos, or just served thinly
sliced. Leftovers are also great in sandwiches.
2 to 2 1/2 pound flank steak
1/8 cup (2 tablespoons) of extra-virgin
olive oil
1/2 cup soy sauce
1/3 cup apple cider vinegar
1 1/2 teaspoons Mexican Oregano, crushed between your palms
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Ancho chile powder
1 teaspoon freshly-ground
black pepper
1 teaspoon
salt
1 teaspoon powdered cumin seed
Juice from 2 fresh limes
4 to 5 cloves minced
garlic
In a medium-size bowl, combine all the above ingredients; whisking to blend.
Place
flank steak in a 9-x 12-inch dish or a large zip-lock plastic bag; cover with the prepared marinade. Cover, refrigerate, and let marinate overnight or at
least 8 to 10 hours, turning several times.
When ready to cook, remove from refrigerator 30 minutes prior to grilling. Prepare and preheat your grill for cooking. Grill the
marinated steak 5 to 7 minutes per side, iis medium rare or until the internal temperature reaches desired temperature on
your
meat thermometer (see below).
NOTE: This steak is best cooked rare to medium rare. If overcooked, the meat can by dry and
chewy.
This
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Thermapen Thermometer.
Remove from heat and let steak rest 5 minutes before slicing. With a sharp knife, slice steak thinly against (diagonal) the grain.
Jazzy Pinto Beans Recipe:
Bacon grease or olive oil (your choice)
1 small red
onion, diced
3 cloves
garlic, diced
1 small Serrano
chile pepper sliced*
1 small Jimmy Nardello red chile pepper, sliced**
1 (15-ounce) can Pinto Beans**
1 teaspoon ground cumin
Salt to taste
Chicken broth (optional)
* I purchased and used organic
pinto beans. You may use any type of chile peppers available to you or that you have in your garden. Red and green bell
peppers may also be used if you like less heat. My peppers were very small, so
adjust the amount you use depending on the size of your peppers and how spicy
hot you want the beans to be.
** If you have the time, dried
pinto beans may also be used. Prepare them as directed on the package and
proceed with this recipe. Dried beans have a firmer texture and taste entirely
different than canned beans.
In
a large frying pan over medium-high heat, add a small amount of bacon grease or
olive oil; sauté the onion, garlic, and chile peppers until just soft
Reduce heat to low. Add pinto beans, cumin, and salt (if necessary), stirring well. Let simmer for approximately 30 minutes.
NOTE: Watch beans carefully so they do not stick to the pan. Add a little chicken broth, if necessary.
May be prepared the day before, stored in the refrigerator, and warmed up before serving.
Makes 2 servings.
