Ingredients
- ~For the Steak:
- 2 pounds flank steak
- 2 tablespoons Worcestershire sauce
- Olive or canola oil, for drizzling
- 2 teaspoons smoked paprika
- 2 large cloves garlic, finely chopped
- 1 teaspoon granulated onion
- Coarse black pepper, kosher salt
- ~For the Bloody Maria Salsa:
- 5 to 6 vine-ripe or plum tomatoes, seeded and diced
- 2 to 3 ribs celery with leafy tops, finely chopped
- 1/2 cup chopped red onion
- 1/4 cup pimiento-filled green olives, chopped
- 2 jalapeño peppers, seeded and chopped
- 1 rounded tablespoon prepared horseradish
- Juice of 1 lime
- Salt and coarse black pepper, to taste
- A small handful cilantro, chopped
- 1 to 2 shots tequila or vodka
- 12-16 corn tortillas
- Chopped crisp lettuce
Details
Adapted from rachaelrayshow.com
Preparation
Step 1
~For the steak:
* Rub meat with Worcestershire sauce, coat lightly in oil and rub in the paprika, garlic, onion, salt and pepper.
* Wrap in plastic wrap and chill a few hours.
* Bring meat to room temperature and heat a griddle or grill pan to medium-high.
~For the salsa:
* Combine all salsa ingredients together.
* Stir and adjust seasoning to taste.
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* Grill meat about 12 minutes, turning occasionally, for pink center.
* Rest meat 5 minutes then slice against grain.
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* Char the tortillas in hot skillet or over an open flame on a gas top stove.
* Serve meat in tortillas with chopped lettuce and lots of salsa, rice and beans or grilled corn with lime, hot sauce and butter alongside.
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