Marinated Flank Steak Tacos

We just got done with our first, and potentially only, snow for the winter and my brilliant daughter thought it was time for a taste of summer. Marinated flank steak with grilled onions and bell peppers with a simple corn salsa and some whole grain tortillas.

A couple of things:

You could certainly use a premade salsa, but this one is so easy there isn't much reason to do so.

Ingredients:

2-3 lb. Flank Steak

1 Can Jalapeños in Escabeche (28oz)

1 Can El Pato Salsa de Chile Fresco (7.75oz)

Coke (7.5 oz)

1 Medium Red Onion, sliced

1/2 Red Bell Pepper, sliced

1/2 Orange Bell Pepper, sliced

1 Tbsp. Olive Oil

Avacado (if you please)

Winter Corn Salsa

Process:

Flank Steak:

Place the meat in a large ziplock bag. Add all of the liquid from the can of Jalapeños, the can of El Pato Salsa, and the Coke. Refrigerate for at least an hour or two (all day is fine also), turning as needed to ensure even marinating. This is a good time to make the Corn Salsa so the flavors have a little time to blend.

When you're ready to cook, move your top oven rack to one notch above the center, set your broiler to high, and bring to full temperature.

While you wait put the peppers and onions in a medium sauté pan, drizzle with Olive Oil and toss to coat. Set to medium-low heat.

When the oven comes to temperature place the marinated meat on a broiler pan and cook for 4 minutes on each side. This will be medium or medium rare depending on the size of your meat. For well-done add an extra 1-2 minutes on each side. 

Slice the meat against the grain, serve with the sauteed veggies, tortillas and corn salsa. Top with avacado if you like and enjoy!