Yep, I’m back again with the tacos. Smoky flank tacos to boot!
I really believe tacos make the world go round plus I got two new grills that I gotta use or Management, with a capital M, will be on my ass about why I have so many grills and blah, blah, blah.
As long as Management is fed tacos, she won’t fuss about the grills. And she was pretty happy about these tacos. Easy, smoky spices and tender flank steak – it made for the perfect tacos.
I’ve really got nothing too much to say about these tacos (haven’t I spoken enough about my obsession with tacos?) besides do it! We used the leftovers in the morning for breakfast tacos and we then had flank steak salads with the leftover leftovers. It was brilliant!
I will talk about what we put on them. We like to keep it very simple. I make a quick pico de gallo: Toss chopped tomatoes, red onions, cilantro, jalapeño in a bowl. Add lime juice and a pinch of salt. Done.
Management does a corn and black bean situation. Again, very quick, very loose. Roast one ear of corn. When cooled, cut it off the cob in a bowl. Add to the bowl, rinsed and drained black beans, chopped jalapeño, chopped red onion, cilantro and toss with lime juice, salt and pepper. Want more heat? Add more peppers. Staying away from corn because of a world wide conspiracy to taint our diets? Don’t use it. See what I mean, very loose.
Smoky, tender grilled flank tacos! Let tacos rule!
- 1.5 teaspoon paprika
- 1 tablespoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne, or less
- 3.5 teaspoons sea or kosher salt
- 1 teaspoon black pepper
- 1/2 to 1 teaspoon chipotle powder
- 1 pound flank steak
- corn tortillas
Mix the first 7 ingredients together. Rub the spices on the flank steak. Let those spices and flank steak hang out together for 1 hour or up to overnight.
Heat a grill, or a grill pan, over medium-high heat. Cook 8-10 minutes, turning every so often, for medium-rare. Reduce cook time for rare, increase for medium to well. Remove from the heat and let rest for about 10 minutes.
Toss your corn tortillas on the grill, char them up just a tad.
After the flank has rested, slice against the grain. Key, against the grain guys. Throw in the tortillas with fixings of choice.