Spicy Grilled Flank Steak With Chilaquiles
by Bret Jennings, Chef , Elaine’s on Franklin, Chapel Hill, N.C.
- 1 16-ounce Certified Piedmontese® Flank Steak
Marinade
- 2 tablespoons chopped fresh cilantro
- 1 tablespoons chopped fresh oregano
- 2 cloves garlic, minced
- 1/2 small onion, thinly sliced
- 1 teaspoon ground cumin
- Zest of 1 lime
- 1/4 cup corn oil
Combine first six ingredients in a small bowl and add enough corn oil to make a thick paste. Rub liberally all over top and bottom side of flank steak. Refrigerate at least 6 hours, and up to 24 hours.
Remove flank steak from refrigeration and bring to room temperature (about 1 to 2 hours). Season both sides of the flank steak with salt.
Grill steak over high heat, about 2 to 3 minutes per side for medium rare.
Please note: Certified Piedmontese® beef cooks faster than other beef, so when grilling, be careful not to overcook. We recommend a lower final temperature than you might use with traditional beef. A kitchen thermometer inserted into the steak should read 120°F for medium-rare, 125°F for medium.
Transfer steak to cutting board and let rest for 5 minutes. Slice the flank steak thinly across the grain.
Chilaquiles
- 1 1/2 cups salsa, purchased or see recipe (ß link to Bret’s salsa recipe)
- 6 fresh corn tortillas cut into nacho-sized triangles (6 or 8 triangles per tortilla)
- 1/4 cup corn oil
- 1/2 cup cilantro, chopped
- 1/4 cup Cotija cheese, grated
- 2 radishes, julienned
- 1/4 cup cilantro leaves, roughly chopped
Heat corn oil in a large skillet over high heat. When the oil is hot, carefully drop in the cut tortillas. Reduce heat to medium-high and cook tortillas, tossing lightly, until the tortillas are lightly browned on both sides. Remove from heat, and add 1 1/2 cups of salsa to the pan. Carefully toss to coat all the tortillas. Add Cotija cheese and 1/4 cup cilantro.
Divide the chilaquiles between 2 plates. Top chilaquiles with the sliced flank steak and a fried egg. Garnish with extra Cotija cheese, cilantro, and julienned radish.
Pairing: Beaujolais or northern Spanish red wine with lower alcohol content will go nicely with the spice from the chilaquiles. Or try a Mexican beer: Modelo for a lighter beer, Negra Modelo for a darker beer.