It's no secret that I LOVE Mexican cuisine. However, this Cinco de Mayo will have a Texas twist with these Peppa Marinated Flank Steak Tacos! This is the easiest and tastiest recipe ever! When looking for your flank steaks, they should be thin, and sometimes if you're lucky, you can find them run through a cubing machine which makes the meat more tender. Also, these tacos have such wonderful flavor that salsa is not necessary, although I do drizzle a little of my beloved Cholula over the top!
To make a wonderful taquiza (taco party), serve with Drunken Pintos with Cilantro and Bacon (Frijoles Borrachos) and Elote Asado (Mexican Grilled Corn with Crema, Cheese, and Chili). Happy Cinco!
Peppa Marinated Flank Steak Tacos
Serves 6-8
Ingredients:
2 flank steaks, totaling about 2 1/2 pounds
For the Peppa Marinade:
1/2 cup low sodium soy sauce
1/2 cup hot sauce
1/4 cup Worcestershire sauce
3 Tablespoons red wine vinegar
2 Tablespoons dark brown sugar
2 garlic cloves, minced
For serving the tacos:
Corn or flour tortillas
Chopped white onion and cilantro, mixed together in a small bowl
Your favorite hot sauce
Directions:
Place the steaks in a nonreactive pan. Combine the marinade ingredients and pour over the steaks. Cover the pan and refrigerate overnight, or at least three hours before cooking. Turn the steaks occasionally during the marinating.
Remove the steaks from the marinade, reserving the liquid in a small saucepan.
Grill the meat uncovered over hot, ashen-gray coals for 4 minutes a side, or until the steaks are done to your taste. Let the meat rest 10 minutes before slicing it thin, across the grain.
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| "Uncubed" flank steak |
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| "Cubed"flank steak |
Heat the tortillas on the grill and wrap in a towel or tortillero to keep warm. Meanwhile, bring the marinade liquid to a boil, allowing it to reduce by about a third, a matter of just a few minutes.
To assemble the tacos, place some of the sliced meat on a tortilla, spoon over a little of the reduced peppa sauce, top with some of the onion/cilantro mixture and enjoy!
Recipe adapted from Texas Home Cooking, by Cheryl and Bill Jamison.
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