Flank steak has a delicious, intense flavor and is best cooked to medium-rare. It’s easy to cook, making it an excellent option for simple dinners.
Flank steak is a cut of meat from the cow’s lower chest or abdominal muscle. Flank steak is similar to skirt steak; however, a skirt steak is cut from a nearby diaphragm region of the cow with a more prominent grain and a higher fat content. You can easily substitute skirt steak for flank steak for this recipe.
These steaks are about a foot long and an inch thick. Each steak should be cooked as a whole piece and then sliced into servings afterward. This same cut is called a jiffy steak, a bavette, and a London broil in some regions.
The meat has very low-fat content, so it doesn’t need to be trimmed. There are many ways to prepare it, but this recipe uses a basic marinade to tenderize the meat
and add flavor.
Ingredients
- 2 pounds TBS flank steak
- 2 garlic cloves, minced
- ⅓ cup olive oil
- 1 tablespoon of salt
- 1 teaspoon of pepper
- One head of lettuce, shredded
- 2 large tomatoes, diced
- 2 large avocados, diced
- ½ cup green onion, chopped
- 3 jalapeno peppers, seeded and finely chopped
- 2 cups shredded cheese–a mixture of cheddar and jack cheese works well
- Mexican crema or sour cream
- Your favorite salsa
- Flour tortillas
Directions
- Marinate the steak. Combine the oil, garlic, salt, and pepper in a small bowl. Place the marinade and the flank steak in a large zip-top plastic bag and seal well. Allow the steak to marinate for two to four hours.
- Grill the steak. Heat a grill or griddle to high heat. Take the steak out of the bag and use a paper towel to wipe off any excess marinade from the meat. Too much liquid will cause burning on the grill. Once the grill is heated, place the steak onto it. Sear each side for one minute, and then reduce the heat to medium. Grill each side of the meat for about 5-6 minutes to achieve medium-rare, or until the internal temperature reaches 130°F.
- Allow the steak to rest. Once the meat has cooked, set it aside for at least 10 minutes. This will allow the juices to absorb into the fibers of the meat. Once it has rested, slice it into strips with a sharp knife. Slice across the grain and cut each piece no thicker than ¼ inch.
- Prepare the tortillas. Heating the tortillas will give them more flavor. You can use the same grill or griddle you used to cook the meat–just wipe it down to remove any residual fat or grease from the steak. Heat the griddle to medium-high and then lightly coat with olive oil. Place the tortillas on the hot griddle, and watch for them to begin to bubble. Flip each over to brown the other side. If you haven’t done this before, just plan to experiment on a few to get a feel for how long each side should brown. Set aside in a tortilla warmer or on a plate covered with a towel or aluminum foil.
- Set out the ingredients. Now’s the fun part. Set out all the ingredients and invite your family or guests to build their wraps. It’s delicious and healthy.
Find everything you need for a delicious and healthy dinner at The Butcher Shop.
We know preparing healthy meals for your family is important. That’s why The Butcher Shop always carries locally sourced meats and produce from farms right here in Southern Oregon. At TBS, you’ll find the perfect cut of meat for your meal, plus fresh-baked loaves of bread, fresh fruit and vegetables, local wine and beers, and even quality food specifically for your canine. Stop by today or call ahead to pre-order your ingredients.