Recipes - Alphabetical List


Creole-Mexican Flatiron Steak Tacos

This is the interior Mexican style of taco, very different from the crunchy, salad-filled Tex-Mex tacos. On menus, you'll see tacos like these called "tacos al carbon." Using flatiron steak adds a whole different flavor profile.

  • 1 1/2 lbs. flatiron steaks (beef shoulder top blade)
  • 12 handmade-style tortillas
  • 3/4 cup pico de gallo (recipe below)
  • 8 oz. shredded Mexican cheese blend
  • Marinade:
  • 1/2 cup Italian salad dressing
  • 1/4 cup lime juice
  • 1 Tbs. honey
  • 1 1/2 tsp. cumin
  • 1 tsp. chili powder
  • Pico de gallo:
  • 1 1/2 cups chopped ripe tomato
  • 1/2 cup chopped onion
  • 1/4 cup chopped fresh cilantro, leaves only
  • 1 Tbs. chopped fresh jalapeno, seeds removed
  • 1/4 cup salsa (picante sauce)
  • 1 Tbs. freshly-squeezed lime juice

1. Cut flatiron steaks beef steaks lengthwise in half, then crosswise into quarter-inch strips. Put the strips inside a heavy food storage bag.

2. Combine marinade ingredients, and add to the bag. Seal the bag and marinate the steak strips for 30 minutes to an hour.

3. Remove beef from marinade, shaking off excess but leaving a coating. Pour the leftover marinade into a small saucepan and set over medium-low heat.

4. Heat a heavy skillet (you could also use a griddle) over medium-high heat. Sear half the beef, turning every thirty seconds or so until the beef is browned but still juicy. Repeat with the rest of the steak.

5. Distribute the steak strips equally over the tortillas. Scatter about a tablespoon each of the pico de gallo and the cheese over the tacos. Drizzle a little of the warm marinade over the top. Fold and eat.

Pico de Gallo. Combine all ingredients in a non-metallic bowl. Refrigerate for an hour.

Serves 12.