My latest culinary obsession – well, one of the many ongoing culinary obsessions that I have – is flank steak. I love how easy it is to buy a single 1-lb flank steak and feed my entire family by slicing it thinly. It’s like a magical meat that keeps on giving, long after you think it should have finished.
Flank steak tastes amazing when rubbed with some spices and grilled just until medium-rare. That keeps it tasty without getting too chewy, because it is a tough cut if overdone.
I’ve bought a few flank steaks to put on salads, but my absolute favourite is this recipe for flank steak tacos. It’s very quick to prepare if you’ve got all the ingredients on hand, which are all quite basic. It’s a great summer meal for out in the back yard, so the tortillas are still hot from the grill as you wrap up the fillings.
Flank Steak Tacos with Spicy Sour Cream
½ cup sour cream
¼ tsp chipotle puree or ground chipotle chile
1 tbsp extra-virgin olive oil
1 tsp ground cumin
freshly ground pepper
1 lb. flank steak (3/4 inch thick)
8 6-inch corn or flour tortillas
¼ small head iceberg lettuce, shredded (2 cups)
2 medium ripe tomatoes, cored and chopped (2 cups)
1 medium ripe avocado, pitted, peeled, and sliced 1/4 inch thick
1/3 cup chopped red onion
Prepare a medium-hot grill.
Combine the sour cream, chiptole, and ¼ tsp salt in a small bowl. Set aside at room temperature to let the flavours meld.
In a small bowl, mix the olive oil, cumin, ½ tsp salt, and ¼ tsp pepper. Rub this mixture on all sides of the steak. Grill the steak, covered, flipping once, until medium rare, 3 to 4 minutes per side. Transfer the steak to a large plate to rest for at least 5 minutes.
Meanwhile, warm the tortillas on the grill for about 30 seconds per side. Slice the steak across the grain into ¼-inch-thick slices. Fill each tortilla with some of the steak, lettuce, tomato, avocado, and onion.
Drizzle with the sauce and serve.
(Fine Cooking, April/May 2010)