FLANK STEAK TACOS
500 g Uczta Qulinarna flank steak
1 head romaine or iceberg lettuce
3 bell peppers (one of each colour)
30 ml vinaigrette dressing
2 red onions
1 packaging tortillas
150 g canned red beans
2-3 chilli peppers
Salt, freshly ground pepper
1-2 tablespoons clarified butter or vegetable oil
A couple sprigs coriander for decoration
- Prepare red bean paste: Wash and dice onion, then fry it on lard until golden and soft. Then add red beans. Fry for a while and blend to get a smooth texture. Season with salt and pepper.
- Prepare meat: Sprinkle the beef on both sides with salt and freshly ground pepper. Put on a hot frying pan with a little bit of clarified butter or vegetable oil. When the steak is golden brown, flip it to the other side. Next, lower the temperature and fry for 6-7 minutes on low heat. The inside of the flank steak should have a temperature of about 56°C. After frying, set the meat aside and let it rest for a while (allowing the inside and the outside temperature of the meat to even). Next, cut the beef across fibres into thinnest possible slices and sprinkle with freshly squeezed lime juice.
- Prepare vegetables: Cut lettuce and peppers into thin strips. Pour a little bit of the vinaigrette dressing over them and mix with flank steak slices. Warm tortillas in the oven. Rub a tortilla with red beans paste and put the vegetables with warm meat on it. Before serving, garnish with coriander.