Flank Steak Molcajete  recipe provided by the Certified Angus Beef® brand.

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Flank Steak Molcajete

Seres 4 to 6
Cuisine: Mexican
Category: Steaks, On the Grill
A Molcajete is stone tool traditionally used by the Mayan and Aztec cultures for grinding and crushing ingredients. In modern Mexican cuisine they are still commonly used to crush spices and prepare salsas and guacamole. Making roasted salsa verde with a blender is a legitimate way to quickly puree without the extra equipment.
Prep Time
15 mins
Other Time
20 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
  • 2 pounds Certified Angus Beef ® flank steak or skirt steak
  • 3 teaspoons salt, divided
  • 1 teaspoon cracked black pepper
  • 2 spring onions, halved
  • 6 serrano peppers (or jalapeño)
  • 4 cloves garlic, skin on
  • 1 yellow onion, quartered with root removed
  • 4 tomatillos (about 14 ounces), husk removed, quartered
  • 1 avocado, sliced
  • Nopales (optional)
  • 16 to 20 corn tortillas
  1. Season flank steak with 2-teaspoons salt and pepper. Refrigerate and prepare a charcoal grill.
  2. With grill preheated, grill spring onions, serrano peppers, garlic, yellow onion and tomatillos. Grill over medium-high heat, flipping occasionally to prevent from over charring. Remove garlic after 4 minutes, serranos after about 5 minutes and allow onion and tomatillos to cook 8 to 10 minutes or until charred and onion begins to soften.
  3. Combine 2 serrano peppers, 4 cloves garlic, yellow onion and tomatillos in a Molcajete (or blender), grind or blend into a smooth sauce, season with remaining 1-teaspoon salt.
  4. Grill flank steak for 5 minutes per side or until it reaches 125°F for medium rare. Rest 5 to 10 minutes then slice thinly against the grain.
  5. Serve flank slices with grilled spring onion, grilled serranos, sliced avocado, nopales, warm tortillas and sauce.
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