Flank Steak Tacos
- Steak & Marinade
- 1 orange
- 1 can (7 oz./200 g) chipotle peppers in adobo sauce
- 2 garlic cloves, peeled
- 1½ tsp (7 mL) salt
- 2 lbs. (1 kg) flank steak
- 3 poblano peppers
- 1 yellow onion
- 3 tbsp (45 mL) olive oil
- ½ tsp (2 mL) salt
- ⅛ tsp (0.5 mL) ground black pepper
- Avocado-Lime Crema
- 1 lime
- 1 large, ripe avocado
- ½ cup (125 mL) sour cream or Greek yogurt
- ½ cup (125 mL) loosely packed fresh cilantro leaves
- ¼ tsp (1 mL) salt
- To Serve
- 16 5–6" (13–15-cm) corn tortillas
Preheat the oven to 425°F (220°C). Juice the orange using the Juicer. Add the juice, chipotle peppers, garlic, and salt to the Manual Food Processor and process until the peppers are coarsely chopped. Place the steak in a large bowl and add the marinade, turning to coat.
Cut the tops off the poblano peppers and use the Scoop Loop® to remove the core and seeds. Quarter the peppers, then use the Quick Slice to slice the peppers. Use the Simple Slicer on the No. 2 setting to slice the onion. Add the vegetables, oil, salt, and black pepper to a bowl and toss to coat.
Transfer the vegetable mixture onto the Half Sheet Pan. Position the Baking Rack on top of the sheet pan with the legs extended and place the steaks on the rack. Add the remaining marinade on top of the steaks, and insert the Instant-Read Food Thermometer’s corded probe into the thickest part of the steak.
Cook the steak and vegetables for 20 minutes. Increase the temperature to 450°F (230°C) and cook for an additional 5 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Remove the pan from the oven and let the meat rest for 5–10 minutes.
Meanwhile, juice the lime and add the remaining ingredients for the crema to the Manual Food Processor; process until well combined.
- 8 servings
Nutrients per serving:
U.S. nutrients per serving (2 tacos): Calories 330, Total Fat 20 g, Saturated Fat 6 g, Cholesterol 85 mg, Sodium 900 mg, Carbohydrate 14 g, Fiber 1 g, Sugars 4 g, Protein 26 g
This recipe is spicy! For a milder flavor, use ½ of the can of chipotle peppers and the juice of ½ of an orange.
To slice the steak, hold the Quick Shred’s fork with the longer tines facing straight down and stick it into the steak. Use a Chef’s Knife to slice (against the grain) in between the tines for evenly spaced cuts.