Monday, May 24, 2010
Marinated Flank Steak Tortillas with Guacamole
I love tortillas & tacos. Our trip to Mexico city a few years back was a tad motivated by this as well as corn on a stick (and, of course, the possibility of meeting Esqueleto and watching lucha libre)
Did I ever say that my dream would be to have a taco truck at my wedding, in the middle of a beautiful field... I would sit on a chair, just a wee bit away from my friends, and watch them silently from afar, crunching away on a crispy corn taco, a good enough distance so that they do not see my happy mess.
The tacos we had in Mexico were soft, just like tortillas. Also, they were quite small.
The guacamole was very, very spicy. Like, soooooo spicy, I cried.
It was quite a funny sight: we didn't see women eating at outdoor stands. Being the stubborn girl that I am, I made a beeline for my taco and generously garnished it, not caring what the men thought. One bite only, and the tears ran down my cheeks - it was worse than swallowing a large tablespoon of siracha. I finished it, more than a handful of locals watching. Pride, it makes you do silly things.
2 avocados, mashed
juice of 1 lime
pinch of cumin
pinch of salt
good handful of chopped cilantro
2 cloves garlic, minced
Flank Steak Marinade
1/2 cup oil
juice of 1 lime
1 French shallot, minced
2 Tbsp Chinese cooking wine
1 tsp cumin + 1 Tbsp for cooking
1/4 cup soy sauce
1 tbsp Sambal Olek (chili garlic sauce)
1 clove garlic, minced
Leave the beef to marinate overnight, this is a tough cut. Heat to BBQ to very hot and grill the beef for 3 minutes on each side - do not overcook, it will get tough. Sprinkle with cumin as you grill, if desired. Take off heat and rest for 5 minutes before cutting. Slice against the grain, very thin.
Serve with guacamole, salsa, fresh cilantro and a squeeze of lime.