Prep Time::30 mins
Cook Time::30 mins
Additional Time:: 1 hr
Total Time:: 2 hrs
Servings::16
Ingredients
Oops! Something went wrong. Our team is working on it.
3 pounds flank steak
Marinade:
½ cup soy sauce
½ cup olive oil
⅓ cup white vinegar
4 cloves garlic, minced
2 limes, juiced
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
Onion Relish:
1 white onion, chopped
½ cup chopped fresh cilantro
1 lime, juiced
Salsa:
4 dried New Mexico chile pods
2 large tomatoes, chopped
1 white onion, quartered
4 cloves garlic, peeled
2 jalapeno peppers, chopped
1 pinch salt and black pepper
Other:
1 (32 ounce) package corn tortillas
2 cups grated cotija cheese (Optional)
2 limes, cut into wedges
Directions
Lay flank steak in a large glass baking dish.
Make the marinade: Whisk soy sauce, oil, vinegar, 4 cloves of garlic, juice of two limes, salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin, and paprika together in a bowl until well blended; pour over steak, turning to coat both sides. Cover the dish with plastic wrap and marinate in the refrigerator for 1 to 8 hours.
Dotdash Meredith Food Studios
Make the relish: Stir onion, cilantro, and lime juice together in a small bowl. Set aside.
Dotdash Meredith Food Studios
Make the salsa: Preheat the oven to 450 degrees F (230 degrees C). Heat a skillet over medium-high heat. Add chile pods and toast for a few minutes; transfer pods to a bowl of water and soak for 30 minutes.
Dotdash Meredith Food Studios
Place tomatoes, 1 onion, 4 cloves of garlic, and jalapeños onto a baking sheet. Roast in the preheated oven until vegetables are toasted, about 20 minutes.
Dotdash Meredith Food Studios
Transfer vegetables into a blender or food processor. Add soaked chiles, salt, and pepper; puree until smooth.
Dotdash Meredith Food Studios
Remove steak from the marinade and shake off excess. Discard the remaining marinade. Cut the marinated flank steak into cubes or strips. Heat vegetable oil in a large skillet over medium-high heat. Add steak; cook and stir until cooked through and most of the liquid has evaporated.
Dotdash Meredith Food Studios
Warm tortillas in a dry skillet over low heat for about a minute on each side.
Dotdash Meredith Food Studios
Place some steak on each tortilla; top with relish and prepared salsa. Sprinkle with cotija cheese. Garnish with lime wedges and serve.
Dotdash Meredith Food Studios