Marinated Flank Steak, Saffron Scented Rice and Huevos Tacos with Oaxaca Cheese
Friday was the last day of my company's visit, and I wanted to make a brunch to fill and make one feel fulfilled. I could think of nothing better than a new twist to my Marinated Flank Steak Tacos, which I blogged previously. In This version, I added two healthy items to create a filling and impressive taco: Saffron Scented Rice and Huevos (Scrambled eggs with sauteed onions, garlic and roasted green chiles, topped with cilantro).
Here's my Flank Steak Marinade:
The zest and juice of two limes
2 tablespoons Smoke Paprika
1 teaspoon salt (I used my red dirt Hawaiian sea salt)
1 tablespoon granulated onion
1 tablespoon Chipotle or Smoked Pasilla powder
3 cloves garlic, finely chopped, or two tablespoons garlic powder
1/2 a yellow onion, finely chopped or grated
1 tablespoon dried oregano, crushed in the palms of your hands
1 teaspoon dried thyme
2/3 can of El Pato (red chili) sauce
3 tablespoons Extra Virgin Olive Oil (or, your favorite oil)
In a container, add the evoo, fresh finely chopped garlic, lime juice and the El Pato (red chili sauce). In a bowl, combine all of the dry ingredients and mix well. You could even put them in to a spice grinder to thoroughly mix, although most of it is already granulated. In any event, rub both sides of the steak evenly with equal amounts of the rub. Place the steak into the container and allow it to marinate for thirty minutes to an hour, or for to save time, overnight, turning once. However, to avoid the turning part, you could place the evoo, chili sauce and juice in a zip lop gallon sized plastic bag and place the steak in that for the same amount of time.
Remove the steak about thirty minutes before cooking, so as to allow the meat to come to room temperature.
Early-on Oaxaca cheese hint: Place the ball of this stringy, soft Mozzarella-like delicious cheese into the freezer for about thirty minutes before you grate it. That way, it will be slightly more solid and easier to grate.
Saffron Scented rice:
In a high-sided sauce pan, add one can of chicken stock (low sodium) and one cup of water, and a pinch of Saffron threads. You do not need much, as a little is wonderfully fragrant. Like the saying: "A little goes a long way". Steep the Saffron for about twenty minutes. In the meantime, toast one cup of white rice (I used Basamati rice) with a tablespoon of extra virgin olive oil and one finely chopped clove garlic in a sauce pan over medium-high heat for about five minutes. Stir to prevent the rice from sticking to the bottom of the pan. After toasting, add the Saffron scented liquid. Bring the liquid to a boil and stir aggressively, again, to prevent the rice from sticking to the bottom. Reduce the heat to a very low simmer, cover and allow to cook for thirty minutes. Remove the lid ten minutes before serving. I added two tablespoons of roasted green chiles to the rice after cooking and garnished with finely chopped cilantro upon serving.
Very quick and very simple. To wrangle the eggs to be compatible with tacos, crack six large eggs into a bowl, add the other half onion, finely chopped, two cloves garlic, finely chopped or grated, and two heaping tablespoons of roasted green chiles. Add salt and pepper, a teaspoon of Smoked Pasilla or Chipotle powder and stir vigorously. Add a tablespoon of butter to a small skillet, allow it to melt, and add the egg mixture to the skillet. Scramble over medium-high heat for a few minutes, then reduce to medium-low heat to finish.
The Flank Steak:
Meanwhile, cook the flank steak however you wish to. Last time, I grilled the steak, but his time, I seared the meat for about three minutes per side, then finished it in the oven until medium-rare. I also added all of the marinate to the oven-safe skillet to allow the meat to roast in the flavorful bath. The oven roasting time is about twenty minutes. Afterwards, remove the meat from the skillet or grill, allow it to rest for ten or so minutes on a meat cutting board, and slice at an angle, against the grain.
Meantime, if you want a continued sauce, reduce the marinade "sauce" until it is reduced by half and thickened. Drizzle it over the sliced meat before serving.
I used various decorative plates to lay out my buffet service. Makes for a festive, colorful service.
And for the final product!!!
This entire recipe, when planned out, will take less than an hour. If you marinate overnight, you do not have to work with the meat until you are ready to cook it. The rice and eggs take ten minutes prep time and thirty minutes (rice) cook time. It is delicioso!!!
Enjoy, and Thank You, my gentle readers, for taking the time to view my recipe!
Gracias and Enjoy!