dp spotlight sf Recipe: Flank Steak Tacos with Irene Matys
PREP TIME: 20 mins (plus marinating)
COOK TIME: 15 mins
A little while ago, we joined our good friend, Irene Matys (local farm to table advocate and all-around inspiring person!), at Plan B Organic Farms. Plan B is one of the earliest organic farms in Ontario, helping pioneer the organic produce movement.
We spent the day learning a ton from these trailblazers and helped them harvest sungolds, zucchinis, patty pans and a handful of other fun seasonal treats.
We also created this vibrant meal that we'll be talking about for years to come - so we thought we'd share how to do it yourself!
Many of the ingredients for this meal were harvested that morning and reminded us how the best food starts with local ingredients with integrity! So go grab some fresh local staples (starting with pasture raised 100% grass-fed beef 😉), and take your taco game to a new level!
P.S. If you don't already follow Irene, we promise her Instagram @irene_matys will inspire many more amazing meals in your home!
- 1.5 lbs flank steak (100% grass-fed, naturally!). Bavette and skirt steak work well also.
- 4 garlic cloves (minced)
- 1 jalapeno (minced)
- 1 handful of fresh cilantro, finely chopped
- 2 limes, juiced
- 2 tbsp apple cider vinegar (or white vinegar)
- 1/2 cup olive oil
- 2 tsp kosher salt
- 1 tsp fresh ground black pepper
- 8-12 tortilla shells, based on size
Mix all the ingredients (except the steak and tortillas) together and marinate the steak for up to 8 hours in the fridge for the most flavour! Don't marinate overnight as the fibers of the meat will break down too much.
Bring steak to room temperature. As the steak is coming to room temperature, prepare other toppings for the taco (pico de gallo, guacamole, sliced limes, chopped cilantro, etc).
Set the grill to high heat. When the grill is very hot, lay the steak on the grill for about 2-4 minutes per side. The time will depend on how thick your steak is and your desired doneness. Flank steak can get quite chewy if overcooked, so we like to err on the side of less time.
Remove the steak to a cutting board and let rest for at least 7 minutes (ideally 10-12 mins), so the juices can redistribute.
As the steak is resting, prepare the tortillas by placing them directly on the grill for about 30 seconds per side. Set them aside on a plate, wrapped in a clean dish towel to keep warm.
Take note of which way the grains in the steak are running and make thin slices against the grain on a diagonal. Layer tortillas with sliced steak and your favourite toppings - we like guacamole, pico de gallo, hot sauce, fresh lime and chopped cilantro. Beans and rice or grilled corn make a quick, easy, and delicious side dish too!