VEAL FLANK STEAK MEXICAN STYLE
Grain Fed veal, Milk Fed Veal
Veal Flank Steak, Veal Flap Meat
2h30
Preparation
10 min
Cooking
12
Portions
Ingredients
- 1 package of veal flap meat Fontaine Family
- 12 soft tacos shells 8’’
- 2 limes (juice of)
- 4 garlic cloves, minced
- 125 ml (½ cup) orange juice
- 250 ml (1 cup) chopped fresh coriander (optional)
- Sea salt and freshly ground black pepper to taste
- 60 ml (¼ cup) vegetable oil
- 1 jalapeno pepper, chopped
- 30 ml (2 tablespoons) white vinegar
- Toppings; shredded cheese, shredded lettuce, diced tomatoes, diced red onion, sour cream, guacamole, salsa, fresh coriander leaves
Preparation
- In a medium-sized bowl, combine lime juice, garlic, orange juice, coriander, salt, pepper, vegetable oil, jalapeño pepper and vinegar. Adjust with salt and pepper to taste as needed.
- Mix well and transfer marinade to a large resealable bag.
- Place the meat in the bag. Close the bag and make sure the meat is completely immersed in the marinade, pressing the bag to coat. Refrigerate for at least 2 hours, or overnight.
- Heat an outdoor grill over medium heat.
- Remove meat from marinade and discard excess marinade. Cook for 5 to 6 minutes on each side or until desired doneness is reached.
- Remove from heat and let stand 10 minutes.
- Thinly slice against the grain and place pieces in the centre of the tortilla. Garnish with onions, cheese, tomato, lettuce, fresh coriander and guacamole.
- Roll tacos firmly and serve with salsa and sour cream.
Side dishes
If you don’t have tacos, you can simply serve with a side dish of rice and vegetables.
Tips and Tricks
If you don’t have access to an outdoor grill, you can still pan-fry by following the same steps and using a large skillet. The cooking time will depend on the thickness of your piece of meat.
Lighten up your cooking day by preparing the veal flap meat the day before.