by TANNER JOHNSON @919BACKYARDBBQ
A Sizzling Summertime Combo
If you’re a fan of bold flavors and a touch of heat, you’ve got to try this fire roasted salsa with some flank steak tacos. This recipe brings together the smoky goodness of fire-roasted vegetables with tender marinated flank steak, resulting in a mouthwatering taco experience. Whether you’re hosting a summer cookout or simply want to elevate your Taco Tuesday, these tacos are a must-try.
Let’s start with the star of the show: the fire roasted salsa. Begin by grilling 10 halved Roma tomatoes, 4 tomatillos, half a white onion, 3-4 jalapeños, 2 habanero peppers (for those who enjoy some heat), 5 Serrano peppers, and either a cubanelle or poblano pepper. Grill them until they acquire a tantalizing char, typically around 10 minutes.
Once the vegetables are grilled, combine them in a blender with the juice of half a lime, a capful of apple cider vinegar (ACV), 1 tsp dried oregano, 1 tsp cumin, salt and pepper (to taste). Add the peppers, either deseeded or with seeds for an extra kick, along with half a bunch of fresh cilantro. Blend the mixture for about 30-45 seconds or until you reach your desired consistency. The result is a robust and flavorful fire roasted salsa that will awaken your taste buds. You can store this salsa in the fridge for up to 5-6 days and will make a couple of mason jars worth.
Next up is the flank steak marinade. In a bag, combine the juice of half a lemon and half a lime, ½ cup chopped cilantro, ⅓ cup soy sauce, 2 Tbsp minced garlic, ½ Tbsp chili powder, ½ Tbsp cumin, ½ Tbsp paprika, 1 Tbsp black pepper, 1 tsp dried oregano, and ¼ Cup olive oil. Place the flank steak in the bag and let it marinate in the refrigerator for at least an hour. This allows the flavors to infuse into the meat, tenderizing it and enhancing its taste. Flank steak is a great, cheap cut of beef that will feed 2 people for around $9-10. If you are feeding four or more you may want to get a couple.
After marinating the steak, it’s time to grill it to perfection. Place the flank steak over blazing hot coals on your grill (propane or pellet grills work fine too, just make sure it is HOT) and sear it for approximately 3 minutes per side. This will give the steak a beautiful crust while keeping the inside juicy and flavorful. Cook the steak until it reaches an internal temperature of around 135°F, allowing it to rest for 5-10 minutes before slicing.
To assemble the tacos, start by slicing the flank steak against the grain. Begin with one cut down the middle, following the grain, and then proceed to cut smaller pieces against the grain. This technique ensures maximum tenderness and easier eating. Load up some charred flour tortillas with fresh guacamole, chopped white onion, the sliced flank steak, and generous spoonfuls of the fire roasted salsa. Finish it off with a sprinkle of fresh cilantro for an extra burst of flavor.
These are guaranteed to impress your family and friends with their incredible flavors.
