doudou1
Ingredients Preparation
Serves: Four
Main Ingredients
- Beef Flank Steak: approx. 1.5lb
- Green Bell Pepper: x one
- Yellow Bell Pepper: x one
- Red Bell Pepper: x one
- Yellow Onion: x one
- Tomato: x two
- Avocado: x two
- Cilantro: a little
- Tortillas: x eight (Baguette can also be used, no preheating required)
Seasonings
- Salt
- Black Pepper
- Lime Juice
- Cumin
Steak Marinade
- Orange Juice or Pineapple Juice: one cup
- Lemon Juice (or Lime Juice): half a cup or one whole lime juice
- Soy Sauce: three tablespoons
- Olive Oil: one tablespoon
- Wine or Mirin: one tablespoon
- Paprika: one tablespoon
- Cumin Powder: one teaspoon
- Garlic Powder: one teaspoon
- Onion Powder (optional): one teaspoon
- Chilli Powder (optional): one teaspoon
- Salt: one teaspoon
- Black Pepper: one teaspoon
If garlic powder is unavailable, garlic salt can be used as a substitute, but reduce the amount of salt by half.
Cooking Instructions:
45 Minutes (excluding marinating time)
- Marinate Steak: Cut a 1.5-pound whole steak in half. Mix together your marinade ingredients and pour them into a ziplock bag along with the steaks. Seal the bag tightly and place it on a plate in the refrigerator for at least two hours.
- Prepare Side Dishes: Slice bell peppers into thin strips and slice half an onion. Take 5 tablespoons of your marinade mixture and combine it with juice from half a lemon or one lime; set aside.
- Make Fresh Salsa Pico de Gallo: Dice tomatoes and onions finely; chop cilantro roughly. Mix everything together in a bowl along with juice from one lime plus salt and black pepper to taste. Optionally include diced avocado if not making guacamole separately.
- Make Guacamole: Dice avocados finely along with onions; chop cilantro roughly again then mix everything together in another bowl adding juice from one lime plus salt & black pepper alongside cumin powder as desired – optionally include deseeded chili flakes too! Mash avocados using fork until reaching preferred consistency level.
- Warm Tortillas: Wrap tortillas securely within aluminum foil sheets before baking at low temperature settings around125C/250F over ten-minute period alternatively use microwave method instead waiting till all other components are ready reheating covered dampened kitchen paper towel thirty seconds intervals likewise heating pans works fine too!
6.Pan-Fry/Grill Steaks :Heat oil sufficiently high temperatures prior placing marinated steaks reduce moderate levels ensuring sugars present don’t burn quickly flipping occasionally five-minute intervals achieve medium-rare results traditional methods recommend seven-minute per side durations alternatively cutting strips beforehand frying golden brown finishes resting afterwards locking juices effectively preventing premature slicing stages
7.Cook Vegetables :Lightly clean used pans wiping excess residues adding sliced vegetables sautéing softness achieved dryness occurs replenish leftover marinades accordingly
8.Final Preparations :Ensure everything prepped slicing rested steaks retrieving warmed tortillas ready assembling
9.Serving Suggestions :Spread optional sauces like Nando’s Verde Chilli Sriracha varieties wrapping combinations meats vegetables salsas guacamoles incorporating additional toppings such sour creams cheeses lemon juices enhancing flavors based personal preferences
