INGREDIENTS:
2 lbs Flank or Skirt Steak, trimmed of excess fat
1 recipe Mojo, recipe follows
a/n Olive Oil, for coating the grill
tt Kosher salt and Pepper, freshly ground
16 ea Tortillas, corn
a/n Lettuce, Romaine or Iceberg for serving
a/n White Onion, chopped for serving
a/n Jack Cheese, shredded for serving
1/2 cup Pico de Gallo, recipe follows
2 ea Limes, cut in wedges for serving
INGREDIENTS For MOJO:
4 cloves Garlic, minced
1 ea Jalepeno, minced
1 lg Handful of Cilantro, finely chopped
tt Kosher Salt and Ground Black Pepper
2 ea Limes, juiced
1 ea Orange, juiced
2 Tbs White Vinegar
1/2 cup Olive Oil (I reduce to 1/4 cup)
INGREDIENTS for PICO DE GALLO:
4 ea Vine-Ripe Tomatoes, chopped
1/2 md Red Onion, chopped
2 ea Green Onions, white and green parts sliced
1 ea Serrano Chile, minced
1 bch Cilantro Leaved, chopped
1 ea Lime, juiced
1/4 cup Olive Oil
1 tsp Kosher Salt
DIRECTIONS:
Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don’t marinade the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.
Preheat an outdoor grill or ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little olive oil to prevent the meat from sticking. Pull the steak out of the marinade and season both sides with salt and pepper. Grill (or broil) the steak for 7-10 minutes per side, turning once, until medium rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on the diagonal.
Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion and cheese. top each taco with a spoonful of the Pico De Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.
DIRECTIONS for the MOJO:
In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar and oil. Shake it up really well to combine. Use as a marinade for the chicken or beef or as a table condiment.
Yeild: approximately 1 1/4 cup
DIRECTIONS for the PICO DE GALLO:
In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes to 1 hour to let the flavors marry.
Hellum's Kitchen 