Flank Steak Tacos with Roasted Pepper Relish

petit takett

Sunday fun day!  All week long I think of recipes that I want to make on Sunday.  The week’s events determine whether I will be making one dish or five.  If the week has been insane, I generally want to cook all day long so that I can find a little peace in my head.  Since this past week was particularly crazy, I made my cooking day extra-long.  I went to the store intending to just make tacos.  I came out of the store intending to make tacos with homemade tortillas, cabbage salad, guacamole, vegan ceviche, and a spicy apple pie.  Maybe I went a little too big; I might have been a little hungry while I was at the market.  I ended up making everything but the apple pie.  All the dishes turned out great.  The tortillas still need a little finesse, so I have not shared that recipe yet.


Spice Rub
1 tbs cumin
1 tsp chili powder
1 tsp garlic powder
1 tsp freshly ground black pepper
1 tsp kosher salt
1.5 lb flank steak
8 tortillas

Roasted Pepper Relish
1 roasted green bell pepper- skin removed, seeded and chopped
1 roasted pasilla chili- skin removed, seeded and chopped
1/4 cup finely chopped purple onion
2 tbs finely chopped cilantro
1/2 tsp ghost pepper salt
1 tbs lime olive oil

Heat your BBQ or grill pan and oven to 325 degrees.  Meanwhile, rub the spice mixture on each side of the meat.  Use all the rub between the two sides.  When the BBQ or grill pan is hot put the meat down.  I used a grill pan.  You want to sear the outside. Cook the meat for 8 minutes on each side.  After 4 minutes, I rotate the meat 90 degrees to get the crosshatched grill marks.  Do this for each side.  Cook the meat in a covered baking dish in the oven for another 10 minutes.  Remove and uncover, then let sit for 10 minute before you serve.  Slice against the grain.

Place two slices on a tortilla with guacamole and roasted pepper relish and serve. Serves 4-5
Guacamole recipe 
Cabbage Slaw recipe 

PetitTakett - Flank Steak Tacos