This is HANDS DOWN the best steak I had ever made at home. I make it just as written, except for that I double the lime juice. Make this adjustment, and it comes out perfect every single time. I've tried several different kinds of steaks, and actually like leaner cuts better than flank. The trick is to make sure it is VERY thinly sliced, just barely thicker than you'd find deli roast beef. You will not be sorry with these two recommendations. Marinate for at least 4 hours. 1 hour is not enough. Cook on a grill if possible - I've used both indoor and outdoor, and both were good. The relish is tasty too, but I use half of an onion instead, throw in two jalapenos, the cilantro and lime juice, and put it through a food processor 'til desired texture is reached. The salsa is good, just not my style.. Comes out smoky (think Chipotle) and sweet. I've used all kinds of tomatoes, but so far, four Romas have worked best. Still not great though. Need to experiment more with this one. In the meanwhile, even a good hot sauce or pico de gallo works here. Toast your corn tortillas before serving. Cojita is nice addition, but certainly not necessary. If you use enough lime, the meat will have so much flavor, you won't want to cover it up. Ole!
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This is HANDS DOWN the best steak I had ever made at home. I make it just as written, except...