Veal Flank Steak Carne Asada Tacos
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WINE PAIRING | |
|---|---|---|
| Red Zinfandel | ||
Tangy, spicy and meaty, these delicious tacos take advantage of veal flank steaks’ small size. It’s easy to make just a few servings and they make a delicious week night meal (especially if you start them marinating the night before).
INGREDIENTS
- 2 Pastured Veal Flank Steaks
- Chicaoji Chipotle Chile Sauce (could substitute other chipotle hot sauce)
- Small Corn Tortillas
- ¼ cup crumbled Cotija Cheese
- Mojo:
- 2 tsp Soy Sauce Aged Tamari Soy Sauce
- 2 tbsp Orange Juice
- 2 tbsp Lime Juice
- 1 tbsp Orange Zest
- 1 tsp Lime Zest
- 1 tsp minced Garlic
- 2 tbsp Fine Extra Virgin Olive Oil
- 1 tbsp White Wine Vinegar
- 1 tsp Cumin Seeds
- ½ tsp Dried Oregano
- 1 Dried Arbol Chile, crushed w/ stem removed
- ¾ tsp Kosher Salt
- Garnish:
- Small Amount of Purple Cabbage, thinly sliced
- Sour Cream
- Cilantro
- Special Equipment:
- Jaccard Meat Tenderizer
DIRECTIONS
1
Toast the cumin seeds in a dry pan until fragrant. Grind them in a spice grinder.
2
Trim the silverskin (how to remove silver skin) from the flank steaks and aggressively jaccard them on both sides.
3
Make the mojo marinade by combining all its ingredients (including the cumin seeds you ground). Pour it over the steaks in a zip-top bag.
4a
(ideally) marinate the steaks in the refrigerator overnight.
4b
(in a pinch) marinate the steaks at room temperature for an hour.
5
Put two tablespoons of high heat oil in a skillet over high heat.
6
Remove the flank steaks from the marinade and lower them directly into the skillet. Reserve the remaining marinade.
7
Briefly warm the tortillas in a dry pan.
8
Once the flank steaks are cooked the way you like them, remove them from the pan and let them rest for ten minutes.
9
Thinly slice the steaks on the bias, against the grain.
10
Strain the remaining marinade into a saucepan along with any juices from the resting plate. Simmer to reduce the volume by half, then pour over the sliced veal.
11
Build tacos with the veal, cabbage, sour cream, cilantro and cotija cheese. Finish with some hot sauce.