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.
This wonderful marinated flank
steak is perfect for making taco bowls, tacos, burritos, or just served thinly
sliced. Leftovers are also great in sandwiches.
Southwest Marinated Flank Steak Recipe
Recipe Type:
Beef,
Flank Steak, Entree
Cuisine: Southwest
Yields: 2 to 3 servings
Prep time: 15 min
Flank steak cook time: 15 min
Ingredients:
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 limes
4 to 5 cloves minced
garlic
Preparation:
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.
Remove from heat and let steak rest 5 minutes before slicing.
With a sharp knife, slice steak thinly against (diagonal) the grain.
