Flank Steak Tacos

Flank Steak Tacos // Not Without Salt

I’m not one to repeat recipes but when I do I take notes and then come right here to tell you about it. Because a recipe repeated is a special one in this house.

This summer has been one of meals so simple they leave more time for us to be outside, enjoying the sun and making sure our summer to-do list, which includes; clam digging, camping, reading Little House in The Big Woods, and cooking an entire meal with each of the kids, can have a big satisfying check by it.

While the cast iron pan pre-heats I think about complicating the steak but dusting it with cumin, maybe a bit of chile powder, garlic and such but my instinct tells me to stick with salt and pepper so that the flavor of the steak itself stands out. Like so many other times, I’m glad I go with my instincts. While the steak sears to form a thick, crisp crusty exterior I dice a pungent onion, sliver some radish on my mandolin and run a frilly bunch of cilantro under a running sink. As the steak rests I warm corn tortillas in the same pan as the steak cooked so they could soak up a bit of the meatiness still left in the warm pan.

Flank Steak Tacos // Not Without Salt

 

Flank Steak Tacos // Not Without Salt

Flank steak can be a bit tough but it makes up for it in flavor. To counteract the toughness, cut against the grain of the meat and cut the steak into small pieces between 1/4-inch to a 1/2-inch. This way it will be easy to chew as it’s wrapped warmly in a tortilla.

Avocado makes a nice addition as would a garlic-laced cream sauce but on their own they show off their simplicity by being greater than the sum of their parts. Since it is grilling season or my personal favorite; cooking over the fire season, I’d suggest cooking the meat that way, if possible. Any way you cook it this meal will be one that gets made again and again.

Flank Steak Tacos // Not Without Salt

 

Flank Steak Tacos // Not Without Salt

Flank Steak Tacos

Serves 4-6

 

2 tablespoons oil

1 lb flank steak

1 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

8-10 small corn tortillas

1/4 cup white onion, finely diced

1/2 cup cilantro, chopped

3 radishes, thinly sliced

1/2 avocado, roughly diced

1/4 cup cotija or other favorite cheese

lime wedges

 

Sprinkle the steak with salt and pepper and allow to sit for 30 minutes at room temperature.

Add the oil to a cast iron skillet and heat over high until smoking. Add steak and sear, untouched, for 5 minutes on either side for medium.  Let rest 15 minutes before dicing into ¼ – ½ inch size pieces.

Warm corn tortillas in the same pan over low heat.

Top warmed tortillas with chopped steak, onions, cilantro, radish avocado and cheese. Serve with a wedge of lime.

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Grilled Rib-Eye Steaks with Parsley, Celery & Blue Cheese

 

Grilled Rib-Eye with Parsley, Celery and Blue Cheese // Not Without Salt

 

I dipped my toes into the crisp water of the puget sound today. I needed the biting cold relief from the water to cool me down from the heat. Standing next to a good friend we soaked in the moment, reveling in the sun wishing, for a moment, that every day could have the sun, picnics, fresh-picked raspberries, burgers and ice cream that today had. But then we both quickly stopped the fantasizing because we realized that one wouldn’t be as sweet without the other. I need the gray skies to appreciate the blue ones.

“What good is the warmth of summer, without the cold of winter to give it sweetness.”  John Steinbeck

When the days are dark and the skies are gray it’s hard to imagine a time when the windows remain open all day and dinner is outside; simple and cooked over the fire. If I wasn’t living in the city and fearful of infuriating my neighbors with all the smoke I think I’d cook every summer meal over the fire. There’s just something so freeing about breaking cooking down to its most basic elements. Food. Fire. Dinner.

Grilled Rib-Eye with Parsley, Celery and Blue Cheese // Not Without Salt Grilled Rib-Eye with Parsley, Celery and Blue Cheese // Not Without Salt

I’ve been so eager to share this post with you. It’s actually the first in a series of three grilling videos that I created with my brother, Chris Baron, along with Porter & York; a local company that offers hand-cut meat delivered to your door within 48 hours of ordering. We’ll release the other videos throughout the summer but for now, there’s rib-eye.

I say it in the video and I’ll say it here too; when you have good meat there’s really not a whole lot that needs to be done to it in order to turn it into a great meal. Here the meat is seasoned with just salt and pepper before it hits a very hot fire. It’s grilled just long enough for a nice, thick crust to form on the exterior while the interior stays pink. On top fragrant blue cheese left to melt under the heat of the steak and a salad of parsley and the sweet, tender hearts of celery. My awkward mouth-full of food says it all; I’m a big fan of this recipe.

Grilled Ribeye with Parsley, Celery and Blue Chesse from Gabriel Rodriguez on Vimeo.

Grilled Rib-Eye with Parsley, Celery and Blue Cheese // Not Without Salt

Grilled Rib Eye Steaks with Parsley, Celery Salad and Blue Cheese

2 bone-in rib eye steaks (you can order the meat at Porter & York and have in to your house in just a couple of days)

2-3 teaspoons coarse sea salt (such as admiralty which you can purchase from The Meadow)

1 teaspoon freshly ground pepper

 

Parsley & Celery Salad

1 ½ cups chopped flat-leaf Italian parsley

1 cup thinly chopped celery, the innermost parts and leaves

juice from half a lemon

3 tablespoons extra-virgin olive oil

salt & pepper

3 ounces great quality blue cheese, crumbled (such as Rogue River Blue)

 

For the steak:

Season the steaks generously with salt and pepper. If you can, season the steaks at least an hour in advance. Even better if you season and then let them rest, uncovered, in the fridge overnight.

Cook over low flames and hot coals for 5 minutes per side for medium-rare

Let rest for 15 minutes.

 

For the salad:

While the steaks are cooking prepare the salad. Combine the parsley and celery in a bowl. Add the lemon juice, olive oil and salt and pepper. Taste and adjust the seasoning to your liking.

While the steaks are still hot and resting top with crumbled blue cheese. Finish with the Parsley & Celery salad.

Serve alongside grilled vegetables or tuck slices of the steak, the salad and blue cheese into a split baguette for a killer steak sandwich.

 

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