Cumin and Lime Marinated flank Steak Taco
Styling Kari Wardrop, Photography Jerry Grajewski
Authentic corn tortillas are easily made using masa harina (corn flour found at most grocery markets). Mari's mother Anna, fries them with a little vegetable oil in the pan to make them crispy. Here we kept the skillet dry.
Ingredients
1 (1-1 1⁄2 pound) flank steak
Sea salt and freshly ground pepper, to season
Marinade
1 teaspoon ground cumin
1 jalapeno, halved
1 yellow onion, quartered
2 tablespoons brown sugar 2 cloves garlic, minced Juice of 1 lime
Juice of 1 lemon
Corn Tortillas
2 cups Masa harina (harina means flour)
1⁄2 teaspoon sea salt
1 1⁄4 cups warm water
Preparation
For marinade, place all ingredients in the food processor fitted with steel blade, process until well combined. Pour marinade into large zip closured bag and add flank steak. Marinate steak in the refrigerator overnight.
Remove steak from bag and wipe surface with paper towels. Allow to come to room temperature. Season heavily with salt and pepper on both sides. Preheat grill to high heat. Sear steak for 3-4 minutes per side; remove and wrap in aluminum foil, allow to rest for 8-10 minutes. To serve, thinly slice across the grain and pour any juices that collect in the foil over top. Serves 4-6.
For tortillas, in large bowl, combine all ingredients. Allow to rest for 15 minutes. Dough should be moist so as to not crack along edges when flattened. Divide into 16 even pieces (golf ball sized), cover lightly with plastic wrap or a damp cloth.
Preheat dry cast-iron pan over medium-high heat. Place one dough ball between two sheets of plastic wrap. Using a tortilla press or a heavy flat-bottomed pot, use even pressure to flatten the dough into small rounds, about 4 inches in diameter. Immediately place on pan and cook 1 minute per side. Return tortilla to original side pressing lightly on the top with a spatula until the tortilla is browned slightly and puffs up. Wrap in a damp kitchen towel until ready to serve. Should be eaten the same day, can be microwaved or steamed to reheat. Makes 16.
Serve with your favourite salsa, Mexican hot sauce, avocado, lettuce, or whatever you prefer.
