Close Window   :   Print Page

Show 22.07
Watch Community Cooking Daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3

1 Lb. Flank steak/flap meat
6 Tortillas (corn , flour or both)
1 C. Shredded pepper jack cheese
1/3 C. Balsamic Vinegar
1 Tbsp. Olive oil
1 Tbsp. "Spice Rub" (red in color) such as Emerils
1 or 2 Pineapple slices (canned is ok)
1/2 Small white onion, sliced thin
1 Shallot, chopped
1/2 Small white or red onion, diced
1 Bunch cilantro, chopped
2 tsp. Cracked black pepper
1/4 Stick butter
1 Bottle favorite red wine (Merlot, Zinfandel, Cabernet or Shiraz)
For Salsa:
2-3 Oz. Raspberries, crushed
1 Large Jalapeno pepper, fresh, seeded & diced
Kernels from 4 ears of corn
Handful of cilantro, chopped
1 Tbsp. Honey
Remaining chopped onion
Juice of 2 limes
Zest of 1 lime
Small can of drained black beans
Spice rub
For Beans:
1 Can red beans
1 Can white beans
1 Can pinto beans
1 Jalapeno pepper, diced
2/3 C. Maple syrup
1/3 C. Yellow mustard (dijon will work too)
3 Slices bacon, chopped
1 Sweet onion, chopped
For Marinade:
Rub pepper into meat, place in zip top bag, and add balsamic vinegar, olive oil and sliced onion.
Shake up to coat meat then refrigerate for several hours.
Note: if you want to heat it up a bit, add some chopped Serrano or Jalapeños.  
For Glaze (can be done ahead of time):
In small saucepan, add 1/8 stick butter and shallots, cook until shallots are clear and begin to caramelize.
Pour 1 C. wine into sauce pan, then pour the rest of the wine into wine glasses, pass out wine glasses to guests and drink.
Reduce wine by half, then add the rest of the butter. Reduce again until glaze thickens to syrupy texture, then remove from heat.
To Grill:
Pre-heat grill or grill pan to high temperature.
Place meat onto hot grill and glaze meat liberally with wine reduction on both sides.
Cook until medium rare (about 3-5 minutes on each side) remove from heat and rest for at least 5 minutes. 
Glaze and grill pineapple slices while meat is resting.
For Salsa:
Mix all ingredients well and refrigerate until chilled.
To Finish Tacos:
Assemble tacos by cutting meat into thin slices, then cutting again into cubes.
Add meat to grilled tortillas then top with cheese and small portion of salsa.
Top with a small piece of grilled pineapple.
Note: Quesadillas can be made by grilling meat and cheese in hot pan or directly on grill, remove then slice and top w salsa and sour cream. The salsa also makes a great light salad.
Makes 6 tacos

Chris Cognac
Community Cook