Ingredients with Measurements:
- 1 lb flank steak
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tbsp olive oil
- 1/4 cup lime juice
- 1/4 cup soy sauce
- 1/4 cup vegetable oil
- 2 cloves garlic, minced
- 1/2 onion, chopped
- 2 poblano peppers, seeded and sliced
- 2 ears of corn
- 1 tbsp butter
- 1/4 cup crumbled queso fresco
- 1/4 cup chopped cilantro
Special equipment needed:
- Grill or grill pan
- Cast iron skillet
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. Drizzle with olive oil and rub the seasoning into the meat.
3. In a small bowl, whisk together lime juice, soy sauce, vegetable oil, minced garlic, and chopped onion. Set aside.
4. Grill the flank steak for 4-5 minutes per side, or until desired doneness is reached. Remove from grill and let rest for 5 minutes.
5. While the steak is resting, heat a cast iron skillet over medium-high heat. Add sliced poblano peppers and cook until charred and tender, about 5-7 minutes.
6. Remove the kernels from the ears of corn and add them to the same skillet. Cook until charred and tender, about 3-5 minutes. Add butter and toss to coat.
7. Slice the flank steak against the grain and serve with the charred poblano peppers and corn. Drizzle with the lime-soy sauce and sprinkle with crumbled queso fresco and chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Grill or grill pan: medium-high heat
Cast iron skillet: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 14g
Protein: 25g
Substitutions for ingredients:
- Flank steak can be substituted with skirt steak or sirloin steak.
- Poblano peppers can be substituted with bell peppers or jalapeno peppers.
- Queso fresco can be substituted with feta cheese or cotija cheese.
Variations:
- Add sliced avocado or guacamole on top of the steak.
- Serve with a side of rice and beans.
- Use the lime-soy sauce as a marinade for the steak overnight for extra flavor.
Tips and tricks:
- Let the steak rest before slicing to ensure the juices redistribute and the meat stays tender.
- Use a meat thermometer to check the internal temperature of the steak for desired doneness.
- Char the corn and poblano peppers on the grill for extra smoky flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a platter with the sliced steak, charred poblano peppers, and corn arranged in a visually appealing way. Garnish with chopped cilantro and crumbled queso fresco.
Garnishes:
Chopped cilantro and crumbled queso fresco.
Pairings:
Serve with a cold Mexican beer or a margarita.
Suggested side dishes:
Rice and beans or a simple green salad.
Troubleshooting advice:
If the steak is too tough, try marinating it for a longer period of time or using a meat tenderizer before grilling.
Food safety advice:
Make sure to cook the steak to a safe internal temperature of 145°F. Always wash your hands and surfaces thoroughly when handling raw meat.
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, smoky, and slightly spicy from the charred poblano peppers. The lime-soy sauce adds a tangy and umami flavor to the steak.
Serving suggestions:
Serve on a large platter with the steak, charred poblano peppers, and corn arranged in a visually appealing way. Add a side of rice and beans or a simple green salad for a complete meal.
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Region: Mexican