2Tablespoonswhite wine vinegaror any light coloured vinegar
1teaspooneach kosher salt and freshly cracked black pepperor more to taste
1/3cupextra virgin olive oil
For the tacos
12corn or flour tortillas
1small white or red onion, finely diced
1/2cup cilantro leaves, finely chopped
1cup queso blanco, or cotija cheesecrumbled
Other suggested accompaniments
Mexican rice (recipe follows)
Guacamole
*Pico de Gallo (see notes for the recipe)
Tortilla chips
Sliced jalapeños
black beans, drained and rinsed
For the Mexican Rice
2cupslong grain white rice
3tablespoonsavocado oilor extra virgin olive oil
1/3 cup passata**or 4 plum tomatoes seeded and diced
1small white or yellow onionfinely diced
2larghe garlic clovesfinely minced
1 1/2teaspoonskosher or sea saltor more to taste
3 1/2cupschicken or vegetable brothor water
Instructions
In a medium bowl whisk all of the marinade ingredients really well.
Place the steak in a ziploc bag or in a baking dish and pour the marinade on top. Seal or cover and place in fridge if marinating longer than 1 hour. Remove from fridge a half hour before you are ready to grill and discard the marinade.
If making guacamole and pico de gallo, make them now.
Meanwhile, make the rice. In a large bowl or measuring cup, soak the rice in hot water for about 5 minutes. Rinse with cold water 3 timnes or until the water runs clear. Drain well in a sieve.
Heat the oil in a heavy-bottomed pot over medium high heat. Add the rice and sauté, stirring often, until the rice is lightly golden, about 5 minutes.
Stir in the onions, garlic and passata. Mix gently and let it cook until the rice mixture has turned a bright red-orange, about 3 more minutes. Stir in the chicken broth and 1 1/2 teaspoon salt and bring to a boil. Reduce the heat to the lowest setting, cover and cook for 20 minutes.
Remove the pot from heat and let the rice sit covered for at least 5 minutes before you fluff with a fork and serve.
While the rice cooks, grill the steak. Heat a grill to very high heat. Place the steak on the hot grill and cook for 5-7 minutes on each side for flank, and 3 minutes a side for skirt. Remove the steak to a cutting board and let it rest for another 5 minutes. Slice the steak at an angle against the grain into 1/4-inch strips.
Assemble the tacos: Warm the corn tortillas on the grill or on a cast iron skillet until pliable and slighly charred, a few seconds a side. Tuck a few steak strips into the warm tortillas and top with with diced onions, chopped cilantro, and crumbled queso blanco or cotija cheese. Serve the tacos alongside the Mexican rice and with more of the suggested accompaniments, if desired.
Notes
*This pico de gallo recipe saved in my stories is a great one! **Most recipes for Mexican rice blend the tomatoes so I just bypass this step and use passata, a strained tomato sauce.