![]() Let soak until softened, about 20 minutes. Transfer to a medium bowl and cover with water. Meanwhile, toast the ancho chiles in a large cast-iron skillet over medium-high heat, turning, until blistered slightly, 3 to 5 minutes. Broil, turning halfway through, until softened and charred in spots, 3 to 5 minutes. Toss the white onion, garlic and vegetable oil on a baking sheet. Slice the meat right before serving and serve with all the fixins.2 dried ancho chile peppers, stems removedġ/3 cup plus 2 tablespoons fresh orange juiceĢ 1/2 pounds flatiron steak (about six 7-ounce steaks, 1/2 to 3/4 inch thick)Ģ red onions, sliced into 1/2-inch-thick stripsĢ red bell peppers, sliced into 1/2-inch-thick stripsĢ poblano peppers, sliced into 1/2-inch-thick stripsĪssorted toppings, such as diced avocado, sour cream or crema, pico de gallo and salsa, sliced radishes, lime wedges, pickled and/or fresh jalapenos, crumbled cotija cheese, hot sauce and/or chopped fresh cilantroģ cups all-purpose flour, plus more as needed Remove and allow to rest on a cutting board for 5 minutes. Cook the meat for about 2 minutes per side until medium rare. ![]() Heat the same same skillet (or a grill pan if you have it) over high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they’re cooked but still slightly firm and have nice black/brown pieces. ![]() Heat a heavy skillet over medium-high heat and drizzle in some oil. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours. In the second dish, place all the veggies, turning to coat. ![]() In one dish, place the flank steak, turning it over to coat. Pour half of the marinade into a separate dish. In a dish, mix together the olive oil, Worcestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Cheese (grated cheddar/Jack or crumbled queso fresco), for topping. ![]()
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