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Test Kitchen: Flank Steak Tacos

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Photo by Lucie Monk

In my early twenties, I lived in a house off Highland Road where cookouts were never casual. Grilltacular, Mount Grillimanjaro, Grilligious Fervor … we’d invite friends and acquaintances in waves to dine on the fruits of our dinky red grill (Grilliam H. Macy) which churned out chicken leg after chicken leg, extremely-topped burgers, and other charred proteins.

Now some other college kids rent that house, and our chief burger-flipper eats a strict vegan diet. But for the communal power of beer and meats browning over flame, there’s always tailgating at LSU, where stately oaks and a tent-top canopy of purple and gold shelter any number of smoky, exquisite platters.

It’s not the same in my quiet kitchen—there’s no thunder of pregame performance from the marching band and I don’t wheel around from the stovetop to taunt “TIGERBAIT!” to my cat—but with a quick trip to Calandro’s I can whip up a tailgating dress rehearsal: flank steak tacos with Tin Roof’s Gameday Session IPA as a bright, hoppy pairing. Before heading to campus, you can prep most components at home (an orange-sriracha cream and chimichurri sauce that both improve after a rest in the fridge as well as an easily reheatable cheesy polenta), and the juicy cut of flank steak—marinated in Cajun seasoning, pick your favorite—vows to draw admirers and hangers-on to circle the grill, awaiting its debut.

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Flank Steak Tacos
Yield: 6–8 servings

Ingredients
For the steak:
3 lbs. flank steak
1/4 cup olive oil
1/4 cup distilled white vinegar
1/4 cup Cajun seasoning 
8–12 corn tortillas

For the chimichurri:
1 cup flat-leaf parsley, chopped and loosely packed
1 cup cilantro, including stems (loosely packed)
3 tbsp. fresh oregano, minced
3 garlic cloves, minced
1/2 tsp. crushed red pepper flakes
salt and pepper (to taste)
1/4 cup red wine vinegar
3/4 cup olive oil

For the cream:
8 oz. sour cream
2 tbsp. sriracha
juice from one large orange
2 tbsp. fresh orange zest

Method

Can be prepared ahead:

For the steak: Lay the steak out in a glass baking dish. Cover with olive oil and vinegar, then rub with Cajun seasoning. Cover and marinate in the refrigerator for at least one hour and up to one day.

For the chimichurri: In a large food processor, combine parsley, cilantro, oregano, garlic, spices, and vinegar and pulse into a coarse purée. While the motor is running, add olive oil in a slow but constant stream until completely combined. Reserve at room temperature for one hour; move to refrigerator if reserving for longer.

For the cream: Combine all ingredients. Cover and chill.

Game day:

  1. Remove steak from refrigerator (or ice chest) 30 minutes before grilling, bringing the meat to room temperature.
  2. Grill 8–10 minutes on each side, then let rest for 10 minutes for slicing into thin strips. (Tortillas can be wrapped in foil and warmed on grill.)
  3. To plate: Spread orange-sriracha cream on warm tortilla. Add steak strips, then a spoonful of chimichurri. Fold and enjoy!

*

Cheesy Polenta (adapted from the Food Network)
Yield: 6–8 servings


Ingredients
6 cups water
1 1/2 cups yellow cornmeal
1 cup whole milk, room temperature
Salt & pepper (to taste)
1 cup grated Parmigiano-Reggiano
7 tablespoons unsalted butter, cut into 1/2-inch pieces (room temperature)
For garnish: 1/4 cup minced parsley
Optional: 2 tablespoons Sriracha

Method

1. Bring water to a boil. Add cornmeal, whisking constantly to prevent meal from sticking to the pan. Lower to a simmer and cook, stirring often, until the mixture has thickened and the cornmeal is tender, 15–20 minutes.

2. Remove from heat. Stir in milk, seasoning, cheese, and butter, until butter and cheese have melted. Add sriracha, if using. Garnish with parsley and serve.

 

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