FLANK STEAK TAQUITOS w CARROT TOP CHIMICHURRI
About a dozen 8” corn tortillas
1 recipe chimichurri, see below
Flank steak, prepared as directed below
8 oz. Queso Fresco
8 oz. cultured sour cream, or crème fraiche
½ C. expeller pressed coconut oil, or lard, for frying
1 bunch fresh carrot tops
scant ½ C. olive oil
1/3 c red wine vinegar
¼ C. cilantro
3 garlic cloves
1 T. crushed red pepper
½ t. cumin
½ T. salt
¼ C. capers + 2 T caper brine
Combine all ingredients in a food processor and blend until fine. Store in an airtight container in the fridge for up to two weeks.
1-2 lb beef flank steak, skirt steak, or bavette
juice from 2 limes
salt and pepper
1 t. sugar
Pat the steak dry. Combine the lime juice and remaning ingredients in a zip top bag, and place the steak in the bag with them. Coat the steak with the marinade and refrigerate, minimum 2 hours, but overnight is even better. When ready to cook, heat a grill or a cast iron frying pan over high heat, and cook the steak hot and dry until the internal temperature is 120F.
To make taquitos:
Spread the butter on the inside of the tortillas. Down the center of each tortilla, layer the sour cream, chimichurri, and some steak. Roll the tortilla as tightly as you can, and place seam-side down on a cutting board.
Meanwhile, heat the coconut oil or lard (or a combo of the two) in a deep cast iron skillet over medium-high heat, until a small pinch of bread dropped in the oil fries instantly.
Turn the burner to medium heat, and drop in the taquitos (3-4 at a time). Fry until lightly golden, then remove with a pair of tongs to a drying rack with a cookie sheet underneath. This will help excess frying oil drip off. Serve hot, with some extra crème fraiche and cilantro for dipping, or a good homemade salsa.