Brad Olson
TVWBB Platinum Member
After marinating 2 of my 3 pieces of flank steak I chose the Garlicky Ancho Flank Steak recipe from Rick Bayless' Mexican Everyday for some tacos. The recipe is originally for a rub but I added enough olive oil to make a paste and smeared it on the steak with the idea that I would grill it for tacos the next night, but things didn't go quite as planned and I had to wait an extra day before cooking, which meant the meat essentially cured for 50+ hours.
There were some red bell peppers in the fridge so I took one and charred it directly on the coals before cutting it into strips.
After charring the pepper the grill was ready for the steak and I picked a good Wisconsin cheese for shredding.
At first I was going to cut the meat into strips but then it occurred to me that smaller pieces would make the tacos easier to eat.
We didn't have any lettuce but we did have some spinach, so that's what we used along with some grilled corn tortillas.
They were really good tacos, although my wife said the ancho chile rub made the meat a bit too spicy for her liking. Which meant it was just right for everybody else.
There were some red bell peppers in the fridge so I took one and charred it directly on the coals before cutting it into strips.
After charring the pepper the grill was ready for the steak and I picked a good Wisconsin cheese for shredding.
At first I was going to cut the meat into strips but then it occurred to me that smaller pieces would make the tacos easier to eat.
We didn't have any lettuce but we did have some spinach, so that's what we used along with some grilled corn tortillas.
They were really good tacos, although my wife said the ancho chile rub made the meat a bit too spicy for her liking. Which meant it was just right for everybody else.
