The bright flavors and bright colors of Mexican cuisine get my mouth watering and my taste buds jumping for joy.
In fact, I try to keep a vat of fresh salsa in the fridge at all times.
My favorite recipe is:
A delicious flank steak taco with fresh chimichurri and salsa.
For the steak marinade:
• ½ cup vegetable oil
• 1/3 cup soy sauce
• ¼ cup balsamic vinegar
• 2 tablespoons lemon juice, freshly squeezed
• 1 ½ tablespoons Worcestershire sauce
• 1 tablespoon grainy mustard
• 5 cloves of garlic, minced
• ½ teaspoon black pepper, freshly ground
• 1 ½ pounds flank steak
• 6 vine ripened tomatoes
• ½ large red onion, chopped
• 1 1/2 limes freshly squeezed
• 1 bunch fresh cilantro, chopped
• Jalapeno or ¼ Habanero pepper diced
• ½ teaspoon salt to taste
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1/2 cup finely chopped parsley
• 3-4 cloves garlic , finely chopped or minced
• 2 small red chilies , or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
• 3/4 teaspoon dried oregano
• 1 level teaspoon coarse salt
• pepper to taste (about 1/2 teaspoon)
1. To make the marinade, mix together all the ingredients in a bowl and pour into a plastic bag with a resalable mouth or an airtight container. Place the meat in the marinade inside the bag, seal and place it in the fridge for at least 4 hours or overnight.
2. To make the salsa, place all the ingredients in a bowl, season generously with salt and pepper and set aside.
3. Make the chimichurri and let sit.
4. When you are ready to serve, heat your grill until it is very hot, 10-15 minutes. Remove the meat from the plastic bag and discard the marinade. Place it on the grill grate and grill until well-seared and dark brown on one side, 4-5 minutes. Flip the steak and continue to grill until the interior meat is slightly less done than you want it to be when you eat it, 3-4 minutes for medium or 2-3 for medium-rare. Transfer the meat onto a cutting board, loosely cover with aluminum foil, and let it rest for 7-10 minutes. Slice it on bias against the grain.
5. While the meat is resting, warm the corn tortillas on the grill until they are softened, 1 minute or so on each side.
6. When ready to assemble your tacos, place a few slices of meat at the bottom of a corn tortilla and top it off with a few tablespoons of chimichurri and fresh salsa.
7. Garnish it with sliced cucumbers and cilantro leaves. Repeat the same process with the rest of the tacos and serve.
I hope you like them!