Grilled Flank Steak Tacos with Spiced Tomato Rice, Fresh Guacamole and Home made Flour Tortillas

This meal has made the top ten best things we've eaten at home...(don't ask me what else is on that list cause I can't tell you...ha ha) but this was just divine We have never cooked a flank steak before and wasn't sure where to begin...the only thing I knew was to 'cut it across the grain' after cooking to ensure it would be tender (and tender it was!), juicy, flavourful. We could have eaten the whole thing...but restrained ourselves...just barely.

We wrapped out grilled steak in home made tortillas with spicy tomato rice and guacamole, but this steak would be great with a big heap of garlic mashed potatoes or in a sandwich too. I can just as easily see this piled on a crusty roll with provolone cheese and grilled onions!

Grilled Flank Steak Tacos with Spiced Tomato Rice, Fresh Guacamole and Home Made TortillasServes 4

Prep Time: 4 hours (with marinade)
Cook Time: 45 Minutes
Total: 4 Hours (with marinade)

Printable Recipe

The first step is to marinate the steak. The remainder of the steps and recipes can be completed while the steak is marinading - marinade at least 4 hours or overnight.

Marinade
2 tbsp soya sauce
2 tsp dry ginger
2 tbsp brown sugar
3 tbsp rice wine or white vinegar
1 tbsp balsamic vinegar
1 tbsp sesame oil
2 cloves garlic, minced
hot sauce to taste
pepper
1.5-2 lb flank steak

Combine all ingredients and pour into a large zip top bag or into a glass baking dish. Add flank steak to marinade (marinade will make enough for a 1.5-2 lb steak). Allow to marinate at least 4 hours in the refrigerator. Once marinated, grill to desired done-ness and slice across the grain to serve!

 

While steak is marinading prepare the following:

Spicy Tomato Rice
1/2 cup white long grain rice
1 cup chicken stock
1 can Rotel or Alymer Spicy Red Pepper Canned Tomatoes **
1 Onion Chopped
1 tsp garlic, minced
1 tsp oil
1 tsp cajun or creole seasoning

In a frying pan over medium heat, saute onion and garlic in oil until almost translucent. Add rice, cajun/creole seasoning, tomatoes and chicken stock to pan. Bring to a boil. Cover, lower heat to a simmer and cook for 10 minutes or until rice is tender.

**You can't (as far as I know) but Rotel tomatoes in Canada -- Rotel is a nice spicy combo of diced tomatoes and green chili's -- but the Almyer tomatoes are a good substitute.

Guacamole
1 large avocado
1/4 cup chopped onion
1 medium tomato chopped
1 tsp lime juice
2 tbsp fresh cilantro, minced
hot sauce to taste
salt and pepper to taste

Pit avocado and remove from skin. Place in a bowl and mash. Stir in remaining ingredients.

Homemade Flour Tortillas

2 cups all purpose flour1 tsp salt
1 tsp baking powder
1/4 cup room temperature butter
3/4 cup warm water

1. In a bowl combine flour, salt and baking powder. Add softened butter and work into flour with a pastry cutter, fork or stand mixer set on low speed. Mixture should be grainy.
2. Add water to form a dough and knead until no longer sticky -- I let my mixer do the work. Form dough into 8-10 balls about the size of a golf ball or slightly larger. Cover balls with a damp tea towel and allow to rest 30 minutes.
3. After resting dough, dust your work surface with flour to prevent sticking and roll out each ball with a rolling pin until very very thin...about 2-3 mm's thick. Dust each tortilla with flour and stack.
4. Heat a large skillet over medium heat. Place 1-2 tortillas in the pan (as many as will fit without overlapping). Cook on one side until large bubbles form (smash these down with a flipper). Once 1st side is browned in spots, flip and continue cooking until 2nd side is brown as well -- about 2-3 minutes total.
5. Set completed tortillas in a baking dish or heat proof bowl covered with a towel in an oven set as low as it will go until ready to serve.