Flank Steak Tacos

Since living in Japan we are quite limited in Mexican restaurants to choose from so I wanted to start working in making my own.  I will say we do have on Mexican restaurant right off base here in Yokosuka that is really good but still, it is nice to be able to do it myself.  I went all out and marinated a flank steak and thin sliced it, made homemade tortillas, homemade salsa and guacamole.  It was a good day in our house! This marinade was incredible.  One of the best I've ever had.  My 3 year old took the spoon and drank the meat "juice" off the plate!  She isn't big on meat but she devoured this. I served our tacos with sauteed onions, refried beans and queso fresco cheese.

Flank Steak Marinade

3 lbs. flank steak
1/3 c. white vinegar
1/2 c. soy sauce
4 minced garlic cloves
2 limes, juiced
1/4 c. olive oil
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. cumin
1 tsp. paprika
1 tsp. chili powder

Take out flank steak and use a fork to pierce holes in both sides.  Add to large ziplock bag.  Combine vinegar, soy sauce, garlic cloves, lime juice, olive oil, salt, pepper, garlic powder, cumin, paprika and chili powder in a small bowl and whisk until combined.  Pour over flank steak.  Allow to marinate at least 8 hours or overnight.

Place flank steak on aluminum foil on a baking sheet under high broil for about 10 minutes on each side.  Allow to rest 10 minutes.  This makes a 3lb. flank steak medium with just slight pink throughout.  Slice very thinly at an angle against the grain for best results.   


Guacamole

1 large avocado
1 lime, juiced
pinch of garlic powder
pinch of salt & pepper

Mash avocado with lime juice until the consistency and texture you like, add in the garlic powder, salt & pepper.  Keep plastic wrap on until ready to use.  Guacamole doesn't keep well so use very shortly after making.  Push the plastic wrap all the way down until it actually touches the top of the guacamole so the top doesn't turn brown.  

Homemade Salsa

3 whole tomatoes
1 whole spanish onion
1 dried ancho-chili
4 garlic cloves
lime juice
salt & pepper
1 jalapeno
Olive oil

Preheat oven to 450 degrees.  Core your tomato, and rough chop your onion, remove the top off your jalapeno and peel your garlic cloves.  Place tomato (whole), onion, jalapeno and garlic on a baking sheet and drizzle with olive oil, salt and pepper.   Roast roughly 20 minutes or until tender and very fragrant.  Meanwhile pour hot, almost boiling water in a bowl and place your dried ancho-chili pepper into the bowl to reconstitute the pepper.  Allow to sit at least 20 minutes in the water.  Once your remove your tomato and vegetables from the oven, allow to cool slightly and peel your tomato (personal preference).  Pour your tomato, jalapeno, onion, garlic into a blender.  Remove the top off your ancho pepper and add to blender as well.  Blend until desired consistency, whether smooth or chunky.  Add in lime juice and salt and pepper to taste.  If you like it really spicy add additional jalapenos.  I found one was just enough heat for me.  I didn't add cilantro to mine because I personally don't care for it, but if you like it, add it!