Beefalo contains more lean protein than beef, and has a deep, delicious flavor. It’s excellent for grilling and for making tacos. Our tasty carne asada recipe with a beefalo flank is simply incredible, and super easy to make at home. Serve the steak sliced thin on warm tortillas, and garnish with your favorite salsas and hot sauces for an amazing and healthy meal.
Serves: 4
Difficulty: easy
Prep time: 15
Inactive time: 4 hr up to overnight
Cook time: 15-20 min
Ingredients
2 T fresh lime juice
2 T garlic (about 5 large cloves)
4 oz chipotles (canned) with adobo
¼ bunch cilantro
½ T cumin, ground
1 t coriander
½ T black pepper, ground
2 t salt, kosher
½ c olive oil
1 1/2 lb beefalo flank steak (or beef flank), or sub skirt steak
De Casa corn tortillas, warmed, approximately 16
4 oz Nancy’s sour cream
8 oz fresh salsa, Zuniga’s or other
Hoss Hot Sauce or other
Lime wedges
Cilantro, chopped
Pure Wild Oregon rice, cooked according to package directions
Steps
Combine all marinade ingredients in a processor and blend well. Pour over flank steaks in a bowl or sealable plastic bag; place in drip proof container. Chill 4 hr up to overnight.
On a hot grill, sear steak well on both sides. Heat to 120ºF internal for rare, 130ºF for medium or as desired, about 10 min. Conversely, sear flank in hot skillet in well ventilated area, basting with marinade, to same temp as above. Remove from heat and let rest for 5 min. Slice very thin (chop to bite-size pieces if desired, combining with any juices) and serve immediately with warm tortillas, rice and condiments.
