Mexican Sliced Steak Tacos

By traciesparks

Ingredients

• 1 can chipotle peppers in adobo sauce
• Juice 2 limes, divided
• 2 TBS honey
• 2 TBS worcestershire sauce
• 1 1/2 tsp mexican oregano
• 4 cloves garlic finely chopped
• 1/4 C olive oil
• 1 1/2 to 2 lbs flank steak or top round (london broil)
• 1 inch thick
• Kosher salt and coarse black pepper
• 16 soft taco size good quality corn or flour tortillas charred.
• Mix and match toppings for Tacos
• Corn, scrapped fresh from the cob then charred in butter or oil over high heat.
• crumbled queso fresco
• cilantro leaves
• thinly sliced red onions
• shredded cabbage
• diced ripe tomatoes
• sliced avocado dressed with lemon or lime juice and salt
• juice of 2 limes

Details

Servings 4

Preparation

Step 1

Seed chipotle peppers then puree with adobo sauce into a smooth paste. Add 4 TBS to a large plastic food storage bag. Place remainder in a small freezer bag, mark it with the date and contents and place in the freezer for another use. To the large storage bag, add the lime juice, honey, worcestershire, oregano, garlic and olive oil. Mash up the bag to combine.

Season the steak with salt and pepper. Drop it in the bag and press out the air as you seal it up. Maneuver the marinade around the meat and marinate in the fridge for several hours or overnight.

Bring the beef to room temperature. Preheat the broiler and set an oven rack one notch up from the center. Shake off excess marinade, place beef on a broiler pan and broil for 5 minutes on each side for rare, 12 minutes total for pink center or medium.

Let meat rest 5-10 minutes then thinly slice against the grain. Dress each portion of sliced steak with more lime juice, cilantro and salt. Serve with charred tortillas and toppings of your choice.