![]() ![]() Cover and cook, turning them once, until they are just lightly browned and becoming tender, a total of 3 or 4 minutes. Brush the green onions lightly with olive oil and lay them on the grill rack.Transfer the steak to a cutting board, tent it with foil, and let stand for 10 minutes. Lay the flank steak on the rack and grill it, covered, turning the steak once, for a total of about 12 minutes for medium-rare, or until done to your liking. Adjust the rack to 6-inches above the heat source. Preheat a gas grill (medium high) or light a charcoal fire and let it burn down until the coals are evenly white.Add the flank steak and let it stand at room temperature, covered, turning it once or twice, for 4 hours. In a shallow nonreactive dish, stir together the lime juice, 3 tablespoons olive oil, garlic, salt, and freshly ground pepper.Pico de Gallo (fresh tomato salsa) for accompaniment Cooking Directions: flank steak, trimmed of external fatġ6 large green onions, trimmed (leave no more than 3-inches of green top) Recipe Ingredients:ģ tablespoons olive oil plus additional oil for grilling the green onionsġ 1/2 pounds. One of the best ways to appreciate their cooking technique is in tacos al carbon, for which the meat, after being marinated and grilled, is coarsely diced and then folded into warmed corn tortillas along with guacamole, salsa, and a grilled green onion-the standard edible garnish for this dish. Cooking 'al carbon' - grilling over charcoal - is a great specialty of northern Mexico. ![]()
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