Ingredients with Measurements:
- 2 lbs flank steak
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp cumin
- 1/4 cup vegetable oil
- 1/4 cup lime juice
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
- 1/4 cup orange juice
- 1/4 cup chopped cilantro
- 1/2 cup queso fresco, crumbled
- 2 avocados, diced
- 1 lb tomatillos, husked and rinsed
- 1 jalapeño, seeded and chopped
- 1/4 cup chopped onion
- 1/4 cup chopped cilantro
- 1 garlic clove, minced
- 1/4 cup water
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Blender or food processor
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season flank steak with salt, black pepper, garlic powder, and cumin.
3. In a small bowl, whisk together vegetable oil, lime juice, Worcestershire sauce, soy sauce, and orange juice.
4. Brush the steak with the marinade and let it sit for 10 minutes.
5. Grill the steak for 4-5 minutes per side, or until desired doneness is reached.
6. Let the steak rest for 5 minutes before slicing it against the grain.
7. In a blender or food processor, blend together tomatillos, jalapeño, onion, cilantro, garlic, and water until smooth.
8. Season the avocado-tomatillo salsa with salt and pepper to taste.
9. To serve, place sliced steak on a plate and top it with crumbled queso fresco and diced avocado. Serve with avocado-tomatillo salsa on the side.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 14g
Protein: 36g
Sodium: 1700mg
Substitutions for ingredients:
- Flank steak can be substituted with skirt steak or sirloin steak.
- Queso fresco can be substituted with feta cheese or cotija cheese.
- Jalapeño can be substituted with serrano pepper or poblano pepper.
Variations:
- Add sliced onions and bell peppers to the grill for a fajita-style dish.
- Serve with rice and beans for a complete meal.
Tips and tricks:
- Let the steak rest before slicing to prevent the juices from running out.
- Make the avocado-tomatillo salsa ahead of time and refrigerate until ready to serve.
- Use a meat thermometer to ensure the steak is cooked to the desired temperature.
Storage instructions:
Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat steak in a skillet over medium heat until warmed through.
Presentation ideas:
Arrange sliced steak on a platter and top it with crumbled queso fresco and diced avocado. Serve the avocado-tomatillo salsa in a separate bowl on the side.
Garnishes:
Garnish with chopped cilantro and lime wedges.
Pairings:
Serve with a side of Mexican rice and black beans.
Suggested side dishes:
- Mexican rice
- Black beans
- Grilled vegetables
Troubleshooting advice:
- If the steak is tough, it may not have been cooked long enough. Grill for an additional 1-2 minutes per side.
- If the avocado-tomatillo salsa is too thick, add more water until desired consistency is reached.
Food safety advice:
- Make sure to wash your hands and all utensils before handling raw meat.
- Use a meat thermometer to ensure the steak is cooked to a safe temperature of 145°F.
Food history:
Carne a la Tampiqueña is a traditional Mexican dish that originated in the city of Tampico. It typically consists of grilled beef, refried beans, and a cheese enchilada.
Flavor profiles:
This dish is savory and slightly spicy, with a tangy and creamy avocado-tomatillo salsa.
Serving suggestions:
Serve with warm tortillas and a side of guacamole for a complete Mexican meal.
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Region: Mexican