Recipe: Sizzling BBQ AAA flank steak tacos

MTCC flank steak tacos

I don’t know about you, but here at the Centre we don’t want to say goodbye to sizzling barbecued dishes just yet. And personally speaking, fall is my favourite time to barbecue. The cooler weather makes standing over a hot grill less intense, and the smell of whatever is cooking brings nostalgia for family barbecues of summers past.

So today our culinary team is sharing with you their recipe for BBQ Ontario AAA flank steak tacos with jalapeno vine tomato salsa fresco, pickled peppers, and lime cilantro crema. It’s a mouth watering dish with a few components, and very much worth the effort. For you wine lovers out there, we suggest pairing this beautifully flavourful dish with Columbia Valley region Syrah from Washington State.

BBQ Ontario AAA flank steak tacos with jalapeno vine tomato salsa fresca, pickled peppers, and lime cilantro crema

Steak ingredients:

  • 1 pc @ 1kg flank steak

Steak marinade ingredients:

  • 90 ml vegetable oil
  • Juice of 2 limes
  • 2 garlic cloves, crushed
  • Handful chopped rough cilantro
  • 28 ml honey
  • 15 gr cumin
  • 100 ml canned drained chipotle
  • 15 gr chilli pepper flakes
  • Kosher salt & black pepper to taste

Jalapeno vine tomato salsa fresca ingredients – combine the following

  • 4 ripe plum tomatoes diced
  • 1 red onion diced
  • 15 gr jalapeño pepper fine chopped
  • Juice of 1 lime
  • Small bunch cilantro, chopped
  • Kosher salt & black pepper to taste
  • Splash virgin olive oil

Pickled peppers ingredients:

  • 5 kg firm, fleshy peppers of the color you most prefer

Brine ingredients for pickled peppers

  • 2 litres white wine vinegar
  • 1 onion, sliced
  • Several bay leaves
  • 10 peppercorns
  • 15 gr sea salt
  • Toss with extra virgin olive oil

Lime cilantro crema – combine the following:

  • 100 ml good quality sour cream
  • 20 ml lime juice
  • Chopped fresh cilantro to taste

Other

  • 10-12 soft flour tortillas
  • Julienne of red onion, baby kale, jicama
  • Smoked goat cheese cheddar

Directions:

  1. Marinade flank steak in marinade for 24 hours in a non-reactive container.
  2. Bring pickling brine ingredients to boil. Pour over peppers and cool. Let sit overnight in fridge.
  3. When ready to grill, let flank steak rest to room temperature.
  4. On high heat, grill flank steak 5 minutes each side or till medium rare (125°-130°C).
  5. Remove from grill and let meat rest for 10 minutes.
  6. Slice flank steak into thin slices (preferably across the grain).
  7. Heat up flour tortilla, layer with thinly sliced steak strips, add julienne vegetables, chopped peppers, tomato salsa, and top with grated smoked goat cheddar & cilantro crema.

Yield: 4 Servings

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