Brought to us by Greg
2lbs flank steak
1tsp salt
½ cup packed fresh cilantro leaves
5 garlic cloves
3 shallots
1 jalapeno, including seeds
½ tsp cumin
1 lime for it’s juice
~ vegetable oil as required
½ tsp pepper
½ tsp sugar
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Cut the flank steak into strips along the grain, about 2 -3 inches wide
Poke the steak with a fork many times on each side to allow paste to soak in
Sprinkle salt evenly onto both sides of steak and rub it in
Prepare the paste: put cilantro, garlic, shallots, jalapeno, cumin and lime juice into a small food processor. Add oil as needed and puree it until smooth and spread-able
Coat steak with the paste, cover and place into frig for at least a half hour
Prepare a pan with oil on high heat
Scrape most of the paste from the steak, sprinkle it with the pepper and sugar, and fry in the oil – the goal is to brown the outside without overcooking the inside
Transfer to cutting board and slice into small strips across the grain
I’ve found in the 2 times I’ve done this that:
1) It’s better to leave some paste on the outside of the steak, it browns up and gets a little crispy and tastes great
2) Frying it in oil is better than putting it on the grill since the heat in the pan is so much more direct and quickly browns the outside (and the steak is pretty thin)
3) It makes for good tacos.
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