Mexican Flank Steak Tacos |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Here's a traditional Mexican main dish prepared with a twist! The fruity salsa cools off the spicy pesto, and in my opinion, definitely makes the dish. Try it on chicken or pork, too. âSteve Meredith, Streamwood, Illinois Ingredients:
1 medium onion, chopped |
1/4 cup lime juice |
2 tablespoons lemon-pepper seasoning |
2 tablespoons minced fresh cilantro |
2 garlic cloves, minced |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 beef flank steak (1 to 2 pounds) |
cilantro pesto: |
1 cup fresh cilantro leaves |
1 habanero pepper |
1 garlic clove |
1/2 teaspoon salt |
1/2 teaspoon pepper |
3 tablespoons olive oil |
salsa: |
1 medium mango, peeled and halved |
2/3 pound fresh pineapple, cut into 3 spears |
2 medium ripe avocados, peeled pitted and halved |
1 medium red onion, chopped |
8 corn tortillas (6 inches) |
Directions:
1. In a large resealable plastic bag, combine the first seven ingredients. Add the steak; seal bag and turn to coat. Refrigerate for 6 hours or overnight.
2. Place the cilantro, habanero, garlic, salt and pepper in a small food processor; cover and pulse until chopped. While processing, gradually add oil in a steady stream.
3. For salsa, grill the mango, pineapple and avocado, covered, over medium heat for 2-3 minutes on each side or until tender; set aside.
4. Drain and discard marinade from steak. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes.
5. Place onion in a small bowl. Chop the grilled fruit and avocado; add to bowl. Grill tortillas, uncovered, over medium heat for about 1 minute on each side or until warm.
6. Thinly slice beef across the grain; place on tortillas. Top with salsa and pesto. Yield: 4 servings.
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