Chile Spiced Wagyu Flank Steak Tacos Recipes
MICHELADA FLANK STEAK TACOS
The flavors of Mexican michelada-the refreshing spiced beer drink-go perfectly with chile-rubbed flank steak and tangy pilsner-spiked pico de gallo in these crave-worthy tacos. For maximum flavor, be sure to marinate the steak for at least 1 hour.
Provided by Sunny Anderson
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the marinade: Add the beer, tomato sauce and oil to a large resealable bag. Squeeze the limes in, then drop them in the bag. Add the steak, sprinkle with salt and pepper and seal. Marinate at room temperature for 1 to 2 hours. Remove the steak from the bag and discard the contents. Pat the steak dry on both sides and sprinkle lightly with more salt and pepper.
- For the pico de gallo: Add the tomatoes, beer, cilantro, onion, lime juice, hot sauce, radishes, jalapenos and a pinch of salt and pepper to a large bowl. Drizzle with some olive oil, then toss and let rest at room temperature until ready to use.
- For the rub: Preheat the grill of a smart countertop grill to high heat. Combine the chile-lime seasoning, chile powder and zest in a small bowl. Sprinkle the seasoning all over the steak and rub into both sides. Place the steak on the grill, cover and cook until the internal temperature reaches 120 degrees F for medium-rare, flipping halfway through, about 8 minutes total. Remove the steak to a plate, cover loosely with aluminum foil and let rest for 10 minutes.
- Thinly slice the steak against the grain. Make tacos with warmed tortillas and the prepared pico de gallo.
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- In a large resealable plastic bag, combine the paprika, ancho powder, garlic powder, onion powder, sugar, chipotle, cumin, coriander, salt and pepper. Add the lime juice and oil and shake the bag to blend. Add the steak and seal the bag. Let the steak stand at room temperature for 2 hours.
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- Place the flank steak in a large, shallow dish. In a small bowl, whisk together the salt, chili powder, coriander, granulated garlic, onion powder, cumin, and cayenne. Rub the mixture evenly onto all sides of the flank steak. Let sit at room temperature for 25 minutes.
- Heat a large cast-iron grill pan or skillet over medium-high heat (depending on the size of your pan, you may want to cut the flank steak in half or thirds). Coat the pan with olive oil. When the oil is hot, sear the flank steak on one side until a good crust forms, about 4 minutes. Flip the steak and continue to cook until your desired doneness (about another 4 minutes for medium).
- Transfer the steak to a cutting board and let rest for 5 minutes. Meanwhile, place the tortillas right onto the hot pan to heat through and char slightly.
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