Knotty Beaver Flank Steak Tacos
Ingredients
• 1lb flank steak
• 1 green pepper
• 1 red pepper
• 1 yellow onion
• 1 garlic bulb (use 2 cloves)
• Fresh cilantro
• Mission corn tortillas
• 2 avocadoes
• 1 tomato
• 1 box of Zatarain’s Spanish rice.
• 2 limes
• Olive oil
• Lovebryrds Backyard BBQ All Purpose Love Rub
Rice: Cook Spanish rice to instructions on box (time 25 mins)
Grilled Pepper Salsa: Coat red pepper, green pepper, onion, tomato and garlic in extra virgin olive oil.
Grill over direct heat until skin blackens, rotating frequently (e.g. 1-2 mins per side). Once blackened,
remove from heat and cook indirectly to allow the vegetables to absorb additional smoke and to soften
(approximately 10 mins). Once done, allow veg to cool before removing some of the charred skin and
finely chop (set aside 1 TBSP of tomato, 1TBSP onion and 2 cloves of garlic for guacamole – see below).
Place remaining chopped veg into a bowl and add the juice of 1 lime and 1 TBSP of chopped cilantro and
Lovebryrds Backyard BBQ All Purpose Love Rub to taste. Set aside
Guacamole: Scoop out avocadoes into a bowl. Add the juice of 1 lime and 1 TBSP of olive oil. Add 1 TBSP
of chopped fresh cilantro, 1 TBSP of chopped tomato (smoked), 1 TBSP of chopped onion (smoked) and
2 finely chopped/crushed garlic cloves (smoked). Combine all ingredients until creamy and add
Lovebryrds Backyard BBQ All Purpose Love Rub to taste. Set aside.
Tortilla chips: Leave whole corn tortillas out overnight, exposed to air so they are stale the next day.
The next day, cut each tortilla into 6 triangle shaped wedges. Pour canola oil into a medium skillet to
a depth of 1/8 to 1/4 inch. Heat the oil on medium high heat until a small piece of tortilla placed in
the oil sizzles, at approx. 350°F. Place a handful of tortilla triangles into the hot oil, in a single layer.
Use metal tongs to distribute the tortilla triangles. Be sure they aren't overlapping and that all sides
get coated with oil. Fry for about 2 minutes until the chips just begin to lightly brown (flipping once).
Remove the chips from the oil to a paper-towel-lined plate. Sprinkle with salt. Continue to cook the
remaining chips, working in batches, placing the freshly fried chips over a new layer of paper towel
each time, and sprinkling with salt.
Flank Steak: Cover flank steak liberally with Lovebryrds Backyard BBQ All Purpose Love Rub and dry
brine overnight in the refrigerator. When ready to cook, remove from the refrigerator and allow to
come up to room temp (approx. 1 hr). Cook hot and fast, turning frequently (e.g. 1-2 mins per side) until
the steak reaches 125oF”ish”. This is the JKF method (just keep flipping!). Once done, set aside for 5-10
mins and slice against the grain.
Now its time to assemble your tacos – enjoy!
Comments