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Flank Steak or Al Pastor Tacos

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PREP TIME
25 min
COOKING TIME
15 min
TOTAL TIME
400 min
SERVINGS
6 servings
Dinner Mexican
Flank Steak or Al Pastor Tacos
Ingredients
  • 1/2 onion, chopped
  • 2 cloves garlic
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon anise seed
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon ground thyme
  • 2 bay leaves
  • 5 whole cloves
  • 1/2 cup soy sauce
  • 1 cup cider vinegar
  • 1 orange, juiced
  • 1 lime, juiced
  • 2 pounds flank steak
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 1/4 (7 ounce) can chipotle peppers in adobo sauce, or to taste
  • 3 cloves garlic
  • 1 tablespoon water, or as needed
  • 24 (5 inch) corn tortillas
  • 1/2 onion, chopped
  • 1/2 bunch cilantro, chopped
  • 1 bunch radishes, halved
Instructions
1
Combine 1/2 of the chopped onion, 2 cloves of garlic, a handful of parsley, some oregano, paprika, anise seed, black pepper, cumin, sage, thyme, and a few bay leaves in a blender; blend until you have a smooth paste, stopping occasionally to scrape down the sides 3-5 minutes.
2
Spread this marinade mixture evenly on both sides of the flank steak, then cover it with plastic wrap and refrigerate for at least 6 hours or overnight.
3
Preheat your grill to medium-high heat, lightly oil the grates, and get ready to cook. Remove any excess marinade from the flank steak before placing it on the grill.
4
Grill the steak for about 8 minutes per side, or until it starts to firm up and is hot with a slightly pink center. Use an instant-read thermometer to check the internal temperature, aiming for 140 degrees F (60 degrees C).
5
Once cooked, chop the steak into small pieces and transfer it to a platter; keep it warm until you're ready to serve.
6
Meanwhile, blend 1 chopped onion, diced tomatoes, chipotle peppers, and 3 cloves of garlic in a blender until you reach your desired consistency. If the salsa becomes too thick, add some water to thin it out. Transfer the salsa to a bowl.
7
Heat your tortillas on a microwave-safe plate for about 1 minute, until they're warm and pliable.
8
Serve the beef over two stacks of corn tortillas, topped with a spoonful of salsa and finished with some remaining 1/2 chopped onion, sliced radishes, and a sprinkle of cilantro.