Tacos Bistec (Beef Tacos)
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Tacos Bistec (Beef Tacos)
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Melissa Roberts
total
prep
Thursday is taco night at my house and eating with your hands is always a hit. Well seasoned flank
steak cooks quickly under the broiler--the trick is in the slicing: thinly and across the grain so it isn't
tough. This dinner is really a sum of its parts. You can fill your tacos with as many or as few fillings as
you'd like.
Ingredients
- FOR PICKLED ONIONS:
- 1/3 cup cider vinegar
- 1 1/2 tablespoons cider vinegar
- 3/4 teaspoon salt
- 1 medium (6 to 8 oz) red onion, halved lengthwise and cut into 1/2-inch wide wedges.
- FOR GUACAMOLE:
- 2 (6 oz) firm ripe avocados
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon finely chopped fresh jalapeno (optional)
- FOR TACOS:
- 1 pound flank steak
- 8 (7-inch) flour tortillas
- Shredded cabbage, sliced radishes, thinly sliced jalapenos, fresh cilantro
Directions
- FOR PICKLED ONIONS:
Combine vinegar, sugar, and salt in a small saucepan. Heat through over medium low until sugar and salt dissolve. Add onions and simmer, covered, 2 minutes. Remove from heat and stir through to coat onions with vinegar mixture. Cool. (At this point, onions can be prepared up to 8 hours or 1 day ahead and kept covered and chilled.) - FOR GUACAMOLE:
Halve avocados lenthwise and pit. Scoop out flesh with a spoon and transfer to a bowl. Add lime juice, jalapeno, and ½ teaspoon salt and coarsely mash with a potato masher or fork. - FOR TACOS:
Pat steak dry and sprinkle all over with salt and pepper. Put on rack of a broiler pan and broil 2 to 3 inches from heat, turning over once, 6 to 8 minutes total for medium-rare. Transfer to a cutting board and let stand 5 minutes. Thinly slice steak against the grain. Serve inside tortillas with toppings.
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First Posted: 10/27/2011 4:55 pm Updated: 01/27/2012 3:40 pm