flank steak with homemade tortillas & chili mango salsa

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Another cheap and cheerful recipe from the Tortoise & Hare kitchen.

Flank steak is a relatively inexpensive cut and is easy to cook.

The tortillas in this recipe take a little bit of effort, but once they melt in your mouth you’ll be glad you took the time. If you’re not feeling that ambitious, this is a quick week night meal with store bought tortillas.

You can prepare the salsa and marinated the meat the night before. When you get home just grill up your meat and tuck in!

Marinade:

  • 1 small jalapeno, minced.
  • 2 garlic cloves, minced.
  • 1 hot red chili, minced.
  • 1 to 2 tablespoons cumin.
  • Olive oil (a good glug).
  • Juice and zest of one lime.
  • Salt and pepper to taste.

Not rocket science. Mix it up, rub it in and let it sit! An hour is good, overnight is better.

Salsa:

  • 2 cups finely diced mango.
  • 1 jalapeno, finely minced.
  • 1 hot red chili, finely minced.
  • 2 cloves garlic, minced.
  • 2 tablespoons fresh mint, finely chopped.
  • 1/4 cup fresh cilantro, roughly chopped.
  • 1 tablespoon chives, finely minced.
  • Juice and zest of one lime.

Same goes for the salsa. Chop it up, mix it up, eat it up. Easy. (And don’t feel guilty about using frozen mangos. Mango’s aren’t local OR seasonal eating, but hey, we all have our vices. It could be worse, right?)

Tortillas:

This recipe is adapted from my favorite cookbook : Rebar

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons lard or vegetable shortening
  • 3/4 to 1 cup warm water
  • 1 tsp honey

Mix together your dry ingredients. Rub the lard in with your fingers until mixture is crumbly. Stir the honey into the warm water. Slowly mix in the water / honey mixture and knead doug gently for a few minutes, until it is less sticky and begins to feel elastic. Cover with a damp towel and let rest for 30 minutes to 1 hour. After dough has rested, roll it into golf-ball sized pieces. Cover with the towel and let it rest again. When ready to cook, roll each ball out on a lightly floured surface, nice and thin. Heat a frying pan seasoned with a small amount of oil. Fry each tortilla, flipping when bubbles start to form. Keep them warm in a low oven until you’re ready to chow down.

Cook your flank steak on the grill on inside on a grill pan. I like mine medium rare. Make sure you let it rest when it’s done cooking. The key to enjoying flank steak is to cut it in thin strips cross-ways against the grain. That way you’ll have lovely tender strips of juicy beef instead of chewy shoe leather.

Pile your beef and salsa into your hot tortilla, add a bit of sour cream or plain yogurt if you feel so inclinded and dig in!

One thought on “flank steak with homemade tortillas & chili mango salsa

  1. Pingback: eat better for less : part one | The Slow Foods Mama

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