Yummy Flank Steak Taco Recipe Video

This video is for one of Keith Snow's member named Lisa, its Flank Steak taco recipe and its topped with super seasonal sort of relish made from roasted corn, poblano peppers and tomatoes. Very delicious combination of flavors.

Summary

Preparation Time10 MinCooking Time50 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexHealthyServings2
CuisineCourse
TasteMethod
DishMain Ingredient
Interest Group

Ingredients

 Flank steak/London broil1 Large
 Corn tortillas1
 Ears of corn2 , roasted
 Sour cream1 Tablespoon (Crema)
 Cilantro1 Bunch (100 gm)
 Limes2 Medium
 White onions1⁄4 Cup (4 tbs), chopped
 Zucchini1⁄2 Cup (8 tbs), diced
 Garlic cloves2 Clove (10 gm), chopped
 Jalapeno1 Teaspoon, diced
 Fresh tomato1⁄2 Cup (8 tbs), chopped
 Poblano peppers2 Medium, roasted and peeled, seeded and chopped
 Extra virgin olive oil1⁄4 Cup (4 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 851 Calories from Fat 349

% Daily Value*

Total Fat 38 g58%

Saturated Fat 5.7 g28.4%

Trans Fat 0 g

Cholesterol 26.8 mg

Sodium 408.7 mg17%

Total Carbohydrates 104 g34.6%

Dietary Fiber 16.6 g66.4%

Sugars 15.9 g

Protein 34 g67.2%

Vitamin A 163.2% Vitamin C 100.6%

Calcium 11.4% Iron 36.9%

*Based on a 2000 Calorie diet

Directions

1. In a large bowl, marinate the steak in the juice of the two limes, a small handful of cilantro, garlic pepper (or garlic powder and black pepper), and a generous pour of extra virgin olive oil. Flip the steak and season the other side.
2. Cover the bowl with plastic wrap and allow to marinate for at least and hour or two.
3. Grill the steak for 8-10 minutes on each side, until medium-rare (or medium, if desired). Let the steak rest off the grill for 15-20 minutes.
4. While the steak rests, make the corn relish. Cut the corn off of the roasted cobs with a knife.
5. In a skillet, heat 3 Tbsp of olive oil. When it gets hot, add in the onion, zucchini, garlic, and jalepeno. Season with salt and black pepper. Stir through and cook for a few minutes.
6. Add in the fresh tomato, stir through. Finally, add in the corn. Re-season with a pinch of salt and pepper. Total cook time should be about 8-10 minutes.
7. Remove from heat, place in a bowl. Add in the chopped poblano peppers.
8. After steak has rested, slice it into thin slices against the grain. Then further slice into bite-sized chunks.
9. Fill taco shells with some steak, corn relish, and a dollop of creme fraiche and a pinch of cilantro.

Chef’s Note: To roast corn, toss in oil, season with salt and pepper, roast in a preheated 375 degree oven until slightly golden brown. Use the same technique to roast the poblano peppers.

Editors Review

Flank steak has always been the star in sandwiches, rice dishes and needless to say, tacos. Chef Keith Snow shows how you can make flank steak taco at home by combining a slew of lip-smacking ingredients that would just save you from blowing a fortune at any Mexican eatery. A must try dish at home!
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