Flank steaks are usually quite large. When I purchase one, I cut it in half and freeze one half for another meal.
1/2 pound or half of a large flank steak
1/2 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon chili powder
Salt to taste
1 red bell pepper
2 medium Poblano peppers (dark green)
1 small onion
1 tablespoon vegetable oil
1 chipotle pepper in adobo + 1 tablespoon sauce, chopped
4 small flour tortillas or 2 large tortillas
At least two hours before dinner, coat the steak with salt to taste, the ground black pepper, cumin, and chili powder. Let sit in the refrigerator until ready to cook.
Cut the peppers into thick strips, discarding the ribs and seeds. Next, cut the onion into thick slices.
Place oil, peppers, and onions in a medium skillet and cook turning frequently until they are tender. Stir in the chipotle pepper and sauce. Keep warm.
Prepare an outdoor grill or heat a stovetop grill pan.
Place the steak on the grill and cook until the steak reaches an internal temperature of 125-130 degrees F on a meat thermometer.
Remove steak from the grill and cut diagonally into thin slices and add to the pepper mixture in the skillet.
Warm the tortillas on the edge of the grill, keeping them away from direct heat, so they are warm and soften but don’t dry out or turn crisp. Or wrap in paper towels and warm in the microwave.
Place a portion of the steak mixture into each tortilla, fold and serve.
I like to make coleslaw in small batches because I don’t think it tastes very good after several days. I also like to serve coleslaw with Mexican entrees.
¼ of a large cabbage, shredded or sliced thin
1 carrot, shredded
2 scallions, minced
1 teaspoon honey or another sweetener
1/4 teaspoon each salt and pepper
1/4 teaspoon celery seed
2 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons heavy cream
1 teaspoon white wine vinegar
1 teaspoon lemon juice
In a medium serving bowl with a cover, combine the dressing ingredients using a whisk.
Add the shredded cabbage, carrot, and scallions and stir gently to mix.
Refrigerate covered for several hours before serving.