Grilled Flank Steak with Corn Tortillas and Trimmings

What You Need

1 (1 1/2 to 2 pound) flank steak
1/4 cup lime juice
1 teaspoon cumin seeds, crushed
1 teaspoon coriander seeds, crushed
1 teaspoon Mexican oregano leaves
2 teaspoons salt
4 cloves garlic, minced
6 green onions
12 corn tortillas
Shredded lettuce
1 small red onion, slivered

Salsa Cruda (recipe follows)
Lime wedges

Here's How

Make 1/8 inch diamond cuts over surface of flank steaks on both sides.  Brush both sides with lime juice.

Combine cumin, coriander, oregano, and salt.  Toss garlic with spices until blended. Rub spice mixture on both sides of steaks. Cover and marinate 30 minutes or up to 1 day in refrigerator. 

Grill steaks on high heat to sear, about 4 to 5 minutes. Turn and cook second side to desired degree of doneness, 3 to 4 minutes for rare.  Remove from grill to carving board and let rest for 10 minutes. Grill green onions 4 minutes, turn, and grill until hot and slightly charred, 2 more minutes. Slice steaks diagonally across grain into very thin slices.

Place each tortilla on hot grill until lightly browned, about 1 minute each side.  (Can be kept warm in a cloth napkin or kitchen towel).

To serve, place a few slices of meat in center of toasted tortilla. Top with lettuce, slivered onions, and Salsa Cruda. Serve each with grilled onion and lime wedge to squeeze on top.

Salsa Cruda

4 tomatoes, diced
1/4 cup minced onion
1/2 cup chopped cilantro
4 cloves garlic, minced
1 Serrano pepper, minced
Juice of 2 limes
2 teaspoons salt

Combine tomatoes, onion, cilantro, garlic, Serrano, lime juice, and salt. Cover and let stand 30 minutes for flavors to blend. Chill until serving. Makes 2 cups

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