Cilantro Lime Flank Steak Tacos with Homemade Tortillas and Salsa Fresca

There is a lot going on here, but all of it was pretty tasty. Rather than post the full recipe for the flour tortillas, here is the link. I had some issues while making them! They’re not difficult to make, but when I thought of separating them with pieces of waxed paper (to save on counter space), that’s when it all fell apart. The dough stuck to the paper so badly! Most of the tortilla rounds became mangled while I tried to remove them from the paper – I was so bummed! I did take some of the scraps and rolled them out again, which is a little more difficult the second time around. The surviving tortillas turned out pretty well, but they’re nothing like the best tortillas I have ever had! Those are found in San Diego, California at Old Town Mexican Cafe! I could go for some of that now 😉 Thanks for reading, enjoy!
Cilantro Lime Marinade & Flank Steak Tacos – adapted from Simply Scratch
  •  1/3 cup grapeseed oil
  • Juice of 1 Lime
  • 1 Garlic Clove, smashed
  • A handful of Cilantro
  • 1/2 red onion, roughly chopped
  • 2 teaspoons of Honey
  • 1/2 teaspoon of Cumin
  • 1/2 teaspoon of Ancho-Chili Pepper
  • 1/2 teaspoon Red Pepper Flakes
  • Kosher Salt and Fresh Black Pepper, to taste
  • 1.5 – 2 pounds flank steak
1. Place the steak in a zip top bag, set aside. Combine all ingredients and blend well with a stick blender, or mini food processor. Pour marinade over the steak, place it in the fridge to marinade for several hours.
2. Heat up some warm soft flour tortillas, layer with thinly sliced strips of the Cilantro-Lime Steak, shredded iceberg lettuce, Salsa Fresca and top with shredded Monterey Jack cheese.
Salsa Fresca – adapted from Simply Scratch
  • 4 Roma Tomatoes, cheeks removed, sliced and diced small
  • 1 small red onion, diced small
  • 1 Serrano Pepper, diced finely (*I couldn’t find these, so I substituted two jalapenos)
  • 1 Clove of Garlic, smashed, peeled and minced
  • 3 green onions, white and dark green parts sliced
  • 1 handful of cilantro, chopped (*I love cilantro, so I always use more)
  • Juice of a half a Lime (*I used the whole lime)
  • 1/2 tablespoon of Olive Oil
  • A pinch of Kosher Salt
  • A few grinds of Black Pepper
Directions:
Combine all ingredients into a large bowl. Toss until all ingredients are mixed. Cover with plastic wrap and refrigerate for at least 30 minutes. Serve with tortilla chips or on top of your favorite tacos.
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