Description
Marinated, grilled flank steak topped with charred onion relish and cojita cheese on soft, corn tortillas.
Ingredients
- 2 pounds Flank Steak
- Salt And Pepper
- 12 Soft Corn Tortillas
- 1-½ cup Cojita Cheese, Crumbled (feta Or Ricotta Salata Can Be Substituted)
- Lime Wedges And Chopped Cilantro For Serving
- FOR THE MARINADE:
- 5 cloves Garlic
- ½ cups Cilantro, Stems And Leaves, Chopped
- 1 Medium Jalapeno, Seeds Removed, Chopped
- ½ cups Onion, Chopped
- 1 teaspoon Cumin
- 2 teaspoons Sugar
- ¼ cups Fresh Lime Juice
- ¼ cups Fresh Lemon Juice
- ¼ cups Red Wine Vinegar
- ½ cups Mexican Beer
- ½ cups Extra Virgin Olive Oil
- 2 teaspoons Kosher Salt
- 1 teaspoon Freshly Ground Black Pepper
- FOR THE CHARRED ONION RELISH:
- 2 Large Onions (I Like Spanish Onions), Peeled And Sliced Into Thick Rounds
- ⅓ cups Extra Virgin Olive Oil, Divided
- Salt And Pepper, to taste
- 1 cup Cilantro, Stems And Leaves, Coarsely Chopped
- ¼ cups Lime Juice
- 1 Lime, Zested
Preparation
Combine all ingredients for marinade in a bowl and whisk well to combine.
Place flank steak in a large resealable bag and pour marinade over steak. Seal bag and turn several times until steak is well coated. Refrigerate steak a minimum of 3 hours or overnight.
Remove steak from marinade and season liberally on both sides with salt and pepper. Grill over medium-high heat for about 6–7 minutes per side. Rest the steak, covered with foil, for at least 5 minutes to allow juices to redistribute before slicing. Slice steak thinly, against the grain, to serve.
While you’re grilling the steak, brush onion slices with some olive oil and season with salt and pepper. Grill about 5 minutes per side or until slightly charred, being careful as you flip them.
Combine charred onions, remaining olive oil, and the rest of the relish ingredients in a food processor and pulse until all ingredients are blended. I like mine with a good bit of texture, like pickle relish, not very saucy or smooth. Set aside.
Reduce heat on the grill to medium and grill tortillas until warmed through.
To serve, top each tortilla with steak slices, a sprinkling of cheese and chopped cilantro, onion relish to taste, and a squirt of lime juice. Serve with lime wedges.
