flank steak with pepita relish

I’ve made this recipe so many times but the timing and preparations have never really coincided with an opportunity to shoot some pics, as well.  See, I don’t cook to photograph.  I cook to eat.  If I manage to squeeze in a few shots of the process….well, then, a blog post is born.  But for the most part, I plan dinner and photograph depending on the octave of the “I’m hungry” chorus.  If tummies seem content, I take pics.  If tummies seem on the verge of mutiny, I don’t.

For whatever reason, this meal is not one I’ve ever been able to photograph.  Until now.

I love these for a lot of reasons; they’re easy to throw together (the relish is a quick prep), the cilantro and lime give them a decidedly southwestern flavor (add hot sauce, sour cream, etc., if you’re so inclined), and if I have any leftover flank steak, it makes for the perfect cold steak salad the next night.  Also, I have a well documented obsession with wrapping food in other food.  This recipe satisfies the desire.  Weird.  I know!

The recipe originated at Real Simple and calls for skirt steak; the flank steak is just a little leaner.  The leftovers, if you have any, are nice if you can’t get out of the office for lunch and are just as yummy cold.  Enjoy!

Flank Steak with Pepita Relish (recipe adapted from Real Simple)

Ingredients:

  • 1 1/2 lb flank steak
  • kosher salt and black pepper, to taste
  • 8 6-in flour tortillas
  • 1/2 red onion, finely chopped
  • 1/2 c fresh cilantro
  • 1/4 c pepitas
  • 2 Tbsp extra-virgin olive oil
  • 2 Tbsp fresh lime juice

Directions:

Bring steak to room temperature for even grilling.  Season the steak with salt and pepper and place on pre-heated grill, grilling until desired doneness (about 5 minutes per side for a nice, medium-rare steak).  Remove from heat and let rest for about 5 minutes before slicing.

Warm the tortillas according to the package directions.

In a medium bowl combine the onion, cilantro, pepitas, oil, lime juice, and salt and pepper, to taste.  Mix well and serve over warm tortillas.  Add sour cream, optional.

Cook’s Note: Flank steak is a fickle cut of meat.  It can be quickly overcooked and become tough and unappetizing.  Pay close attention to the grill.  Also, you should always slice flank steak against the grain or the steak will be too chewy.  If you pick up the steak with some tongs, the grain will be obvious.

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