Chipotle Flank Steak

Steak tacos are amazing…I have yet to meet someone who doesn’t like them. However, they can get a little boring. So to spice them up (literally and figuratively) you can add a little chipotle marinade and some pickled red onion for crunch!

Click here for the full recipe.

Chipotle Flank Steak: 

  • 1 1/4 lb flank steak
  • 3 chipotle peppers w/ adobo sauce
  • Meat Tenderizer Seasoned
  • Adobo Seasoning
  • lime juice
  • 1/2 red onion (sliced thin)
  • 1/2 cup apple cider vinegar pepper perfect
  • 1 cup water
  • 1 tbsp sugar
  • 1 1/2 tsp kosher salt
  • 1 avocado sliced

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Cooking: In a bowl add the lime juice to the flank steak, make sure both sides are coated. Follow by seasoning the flank steak with equal parts Adobo seasoning and Meat Tenderizer. Add chopped/mashed chipotles and ensure to rub on both sides of the meat. Cover with plastic wrap and put in fridge for about an hour.

While the meat is marinating in a small bowl whisk together the vinegar and sugar. Add the water and salt. Whisk until salt and sugar is dissolved. Add the red onion. Place into a jar with a lid. Close the lid and put in the fridge for at least 15 mins. The longer it sits the better it tastes.

In a skillet heated to medium high, brown the meat for about 2 mins each side. Lower heat to medium. Slice up the meat and add back to the pan.

Heat up flour or corn tortillas, whichever is your preference and add steak, avocado, pickled onion and shredded cheese.

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Buen Provecho! 

Chipotle Flank Steak: 

  • 1 1/4 lb flank steak
  • 3 chipotle peppers w/ adobo sauce
  • Meat Tenderizer
  • Adobo Seasoning
  • lime juice
  • 1/2 red onion (sliced thin)
  • 1/2 cup apple cider vinegar pepper perfect
  • 1 cup water
  • 1 tbsp sugar
  • 1 1/2 tsp kosher salt
  • 1 avocado sliced

Cooking: In a bowl add the lime juice to the flank steak, make sure both sides are coated. Follow by seasoning the flank steak with equal parts Adobo seasoning and Meat Tenderizer. Add chopped/mashed chipotles and ensure to rub on both sides of the meat. Cover with plastic wrap and put in fridge for about an hour.

While the meat is marinating in a small bowl whisk together the vinegar and sugar. Add the water and salt. Whisk until salt and sugar is dissolved. Add the red onion. Place into a jar with a lid. Close the lid and put in the fridge for at least 15 mins. The longer it sits the better it tastes.

In a skillet heated to medium high, brown the meat for about 2 mins each side. Lower heat to medium. Slice up the meat and add back to the pan.

Heat up flour or corn tortillas, whichever is your preference and add steak, avocado, pickled onion and shredded cheese.

Buen Provecho! 

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