I adapted this recipe from an issue of Saveur Magazine. The flank is the underside of a cow’s belly. It’s a bit more chewy than the sirloin right above it, but it has a great beefy flavor for a cheap cut of beef. Marinating it for a couple of hours or even overnight makes it easier to cook later. Keep it medium-rare because flank gets more tough if overdone. Serve with bottles of Corona beer.
1/2 pound of beef steak
2 large tomatoes, chopped
1 red bell pepper, julienned
2 large red onions, thinly sliced
3 cloves of garlic, crushed
light soy sauce
half a bunch of cilantro, finely chopped
red chili flakes
1. Make the marinade. Mix in soy sauce, garlic, one of the onions and half of the cilantro in a bowl. Add some lime juice and season with salt and pepper to taste. Add the steak and marinate, covered in the fridge, for a couple of hours.
2. When ready to prepare, make salsa. Combine tomatoes, the other onion and the rest of the cilantro in a bowl. Add some lime juice and season with salt, pepper and red chilis to taste.
3. A few minutes before serving, preheat oven to 400Âº. Transfer steak to a pan and broil for about 7 minutes on each side for medium-rare. Remove from the oven and let rest for 10 minutes on a chopping board. Slice into strips along the grain.
4. Wrap tortillas in aluminum foil and heat in the oven for less than 2 minutes.
5. Let your guests assemble their own fajita: fill in tortilla with strips of steak and red bell pepper with some salsa, lime juice and chipotle sauce.