Everyone is itching to get outside and grill. This is a great recipe to give some flank steak a whirl on the grill. It is also a recipe that you can make inside with your grill pan. That’s a pan that I’m finding I use more and more for everything from lamb chops to grilled cheese.
Flank can be a little pricey. But if you get a large enough piece you can refrigerate the leftovers. I made a flank steak omelet once with chopped steak and some onions and some cheese.
I also like how you use a flour tortilla and a bowl to make your tortilla bowl. An article on fast food once talked about how the Taco Bell taco bowl was one of the healthiest fast foods you could eat…until you chomped on that deep-fried tortilla bowl. Then it ranked as one of the worst fast foods.
Flour tortilla, baked into a bowl
Flank steak, marinated for at least 6 hours. Flank steaks love soy-based or Asian marinades.
Black beans, rinsed, drained and warmed
1/2 avocado, diced
Cherry tomatoes, diced
Black olives, sliced
Red onion, diced
Fresh cilantro, chopped
Green onions, diced
Cotija cheese, grated
Preheat the oven to 350 degrees. Coat a flour tortilla with olive oil cooking spray. Place the flour tortilla into an oven proof bowl or tortilla baking dish. Bake for 10-15 minutes, or until golden brown.
Marinate flank steak for at least 6 hours up to 24 hours. Remove the steak from the refrigerator 20 minutes prior to cooking. Heat a grill pan over medium high heat and spray with cooking spray. Once the pan is really hot add the flank steak and cook for 3-4 minutes per side or until your desired degree of doneness. Place the steak onto a cutting board; let the meat sit for at least 5-7 minutes prior to slicing thinly against the grain. Slice the meat into bite sized pieces.
Layer the taco bowl with lettuce, warmed black beans, flank steak, avocado, cherry tomatoes, black olives, red onion, chopped cilantro, green onion, and Cotija cheese. Serve with salsa and sour cream.
NOTE: From WIKIPEDIA–Cotija cheese comes in two primary versions. El Queso Cotija de Montaña or “grain cheese” is dry and firm, with little taste beyond salt (the cheese is usually several times saltier than typical cheese, traditionally for preservative reasons). “Tajo Cheese” is a moister, fattier, and less salty version of the cheese that holds its shape when cut, with a flavor similar to Italian Parmesan or Greek Feta.
From: fortheloveofcooking-recipes.blogspot.com or fortheloveofcooking.net