What else could I possibly eat in celebration of Cinco de Mayo than a steak taco?! It was my first time grilling this season, so I was especially excited to be preparing a marinated flank steak and some sweet thick cut onions as toppings for my favorite food! I also made a fresh salsa with black beans, pineapple and fire roasted tomatoes. Delicious and healthy, what more could you want?
I marinated the flank steak with a paste made from cumin, coriander, ancho chili powder, Mexican oregano, garlic powder, salt, pepper, sugar, red wine vinegar and canola oil. I rubbed down the steak and let it sit to absorb the flavors for about an hour before grilling. I then grilled the steak over a high flame for about 5 minutes per side for medium rare. After letting the steak sit and relax for about 10 minutes after grilling, I sliced it in very thin slices against the grain. It was a perfectly cooked, deliciously tender and boldly seasoned steak which was perfect for filling up a corn tortilla. Top the steak with grilled sweet onions, a spoonful of black bean salsa, some avocado, a dash of habanero hot sauce and a dollop of sour cream and you have just created a perfect taco!
To prepare the black bean salsa, which was used as a condiment and a dipper for chips, I rinsed and drained one can of black beans and placed them in a large mixing bowl. To the beans I added 1 can of drained fire roasted tomatoes, 1 can of drained chopped pineapple, 1/2 chopped red onion, 2 tablespoons of chipotle puree, 2 minced cloves of garlic, 1 teaspoon cumin, juice and zest of 1/2 lime, 1/2 cup chopped fresh cilantro and salt to taste. Mix well to combine. I have never made this before last night and, after anticipating it all afternoon, I can tell you it was one of the tastiest things I have ever tasted! Try it, I promise you will love it!
I like that salsa!
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