These savory flank steak tacos are marinated to perfection and topped with a zesty onion relish and roasted salsa, making for a delicious and satisfying meal.
Ingredients
1 pound flank steak
1/4 cup soy sauce
2 tablespoons vegetable oil
2 tablespoons vinegar
4 cloves minced garlic
2 tablespoons lime juice
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon paprika
1 medium onion
1/4 cup cilantro
2 whole jalapeños
2 whole tomatoes
1/4 cup cotija cheese
as needed - lime wedges
8 small tortillas
Method
Begin by placing flank steak into a sizable glass dish.
In a bowl, create a flavorful marinade by whisking together soy sauce, oil, vinegar, minced garlic, fresh lime juice, salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin, and paprika. Pour this mixture over the steak, ensuring it is well-coated on both sides. Cover with plastic wrap and allow it to marinate in the refrigerator for 1 to 8 hours.
For the relish, combine diced onion, chopped cilantro, and lime juice in a small bowl and set it aside.
To prepare the salsa, preheat your oven to 450°F (230°C). In a skillet over medium-high heat, toast the chile pods for a few minutes, then immerse them in a bowl of water for 30 minutes to soften.
On a baking sheet, lay out tomatoes, an onion, garlic cloves, and jalapeños. Roast these in the preheated oven for about 20 minutes until they are beautifully charred.
Once roasted, transfer the vegetables to a blender. Add the soaked chiles, salt, and pepper, and blend everything until you achieve a smooth consistency.
Remove the steak from the marinade and discard any leftover marinade. Slice the steak into either strips or cubes. Heat vegetable oil in a skillet over medium-high heat, add the steak pieces, and cook until they are fully done and the juices have evaporated.
Warm the tortillas in a dry skillet over low heat for about a minute on each side.
Assemble your tacos by placing steak on each tortilla, topping with the onion relish and salsa. Finish off with a sprinkle of cotija cheese and a garnish of lime wedges before serving.
