Recipe for Mexican Flank Steak (Falda de res a la mexicana)

Cooking steaks and achieving an out of this world result takes a lot of practice and know-how. The right recipe is just one side of the equation; the chef's experience with meat is the other side... Well, in this recipe we present you an authentic mexican family's way to prepare mexican flank steak... and in this chef's hands this is amazingly delicious. If this is the first time you prepare flank steak, please do not make this a big event with many guests; I would try this recipe a few times, then yes, this recipe will lead to a truly amazing experience...

Mexican style flank steak recipe


* 1 small potato, peeled and grated
* 1 medium carrot, grated
* 2 serrano chile, minced
* 4 slices bacon, cooked, drained and chopped
* 1/4 cup chopped cilantro, used in a few places
* 2 cups liquid beef broth
* 3 Chipotle chiles in adobo, chopped finely
* 1/2 cup Italian-style dressing, used in a few places
* 6 ancho chiles, soaked in hot water then chopped (about 1 cup)
* 1 tablespoon dried oregano
* 2 lb. beef flank steak (falda de res)
* kitchen string


1) Pour the broth, 1/4 cup italian dressing, the ancho chiles and oregano in blender, and blend at medium speed for 1 minute. Pour this blended mixture in a bowl, then put the meat in. Turn the meat in this marinade to make sure it is well coated in it; close the bowl with plastic wrap to seal it; set the Meat to marinate in the refrigerator overnight, turning it occasionally if possible.

2) Mix the potatoes, carrots, serrano chile, chipotles with adobo, bacon and 2 tablespoons cilantro; reserve. Take the meat out of the marinade, saving the marinade for later. Put the meat on a clean work surface. Spread potato mixture evenly over the meat until you reach 1/2 inch from the edges. Roll the meat tightly, starting with one of the short ends. Tie it with kitchen string, one string every 2 inches; reserve.

3) Heat 1/4 cup italian dressing in large skillet over medium-high heat setting. Add meat, cook until completely browned, turning occasionally. Add the reserved marinade, bring it to a boil. Reduce heat to low, put lid.

4) Cook for 1 hour and 45 minutes or until the meat is no longer pink in the center (160 degrees F). Put it on a cutting board, let stand for 10 minutes.

5) Remove the kitchen string and cut into slices 1/2 inch thick. Place steaks on a platter. Cover the slices of meat with the sauce, sprinkle the meat with remaining 2 tablespoons cilantro.

Serve with a mixed greens with lettuce salad and you're set...

a hot pepper