Flank Steak Tacos and Mojitos

Menu:
Flank Steak Tacos with Pico de Gallo and Guacamole
Spanish Rice and Black Beans
Mojitos




Flank Steak Marinade
1 tablespoon jalapeno, diced
3 cloves of garlic
1/4 cup cilantro (maybe a little more), rough chop
1 tablespoons Spanish onion, diced
Combine all ingredients above in food processor with 1 tablespoon of olive oil.  Once everything is combined and chopped fairly small its done. Add this mixture to a zip lock bag along with the following:
1 teaspoon of ground cumin
1 teaspoon of garlic powder
1 teaspoon of paprika
1 teaspoon of ancho chile powder
1/4 teaspoon of onion powder
the zest and juice of 1 lime and 1 orange (I used a navel orange)
a pinch of kosher salt (approximately 1/8 teaspoon)
1 tablespoon soy sauce (I prefer the low sodium)
1 tablespoon olive oil

Add the meat approximately 6 hours prior to cooking to allow all of the flavors to sink in. I am using a flank steak that is just over 1lb. You can also prepare the marinade ahead of time.  I made mine the night before.


Pico de Gallo
The amount I made yielded approximately 3 cups, however you can obviously adjust this accordingly to make more or less.
2 cups of plum tomatoes, diced
3/4 cup Spanish onion, diced
1 tablespoon jalapeno, diced
a dash of kosher salt (approximately 1 tablespoon)
1/4 cup cilantro, rough chop
Combine all ingredients above in a bowl. You can make this the night before.

Guacamole
2 avocados, peeled and cut into chunks
1/4 cup Spanish onion, diced
1/2 cup Cilantro, chopped
1 3/4 tablespoons jalapeno, diced
1/2  lime, juiced
Dash of kosher

Smash up avocado with a fork or potato masher. Add remaining ingredients and stir.  Keep the avocado pits with the Guacamole while storing to help keep it from browning. I must give props to my sister, Becky, for prepping the guac for me :)

I cheated a bit on the Spanish Rice and Black Beans.  I made Goyo Spanish Rice (Arroz con Tomate) by following the directions on the box.  And for the black beans I opened a can of Goya Frijoles Negros and heated them up on low on the stove. 

Preparing the Tacos
Take the meat out of the fridge while you are preparing the coals on the grill to take off the chill.  My husband did the grilling. The grill was at 375 degrees. He grilled the meat on direct heat for roughly 8 minutes per side.  When the steak is finished let it rest for 10-15 minutes prior to slicing. Remember to slice against the grain.  As another option you could always cook the steak on a grill pan on top of the stove.

To warm the tortillas wrap them in aluminum foil and heat in oven at a low temp.  I used El Milagro flour tortillas and heated them at 250 degrees for approximately 15 minutes. 

Additional toppings: a dollup of Supremo Crema Rancherito (sour cream), Shredded Chihuahua Cheese, romaine lettuce

And last but certainly not least... the Mojito recipe is from foodnetwork.com.