My go-to steak for all things Mexican is flank steak. Huge beef taste for not much money. While a lot of cooks like skirt steak for Mexican grilled meats, I think flank is the wiser choice. It has better flavor...it's juicier...it cooks up better...and it's a lot easier to chew. Skirt steak skirts around the latter issue by making you slice the meat really thin. I want big honkin' pieces of meat to savor when I'm wearing my big boy pants. Skirt steak is more like chewing a plastic bag of rubber bands while they are still in the plastic bag.
Pairing a grilled flank steak with strong Mexican flavors can be a challenge. But this Mexican Radish Slaw is an outstanding pairing for this meal. So much so that there are actually three different ways to serve it up. The first choice is to combine some sliced steak and slaw in a flour tortilla. Second would be to slice the steak and serve it over the slaw. The third way would be my choice....put some beautiful steak slices on my dish and plate the slaw to the side. Pass the Malbec, please.
- Make the steak marinade. Place the first 8 ingredients in a food processor and pulse until all ingredients are liquified.
- Place steak in a ziplock bag and pour contents from food processor over the steak. Close bag, toss to mix well. Place in refrigerator to marinate for 4 to 24 hours.
- About an hour before you grill, combine the first 4 salad ingredients in a bowl and toss to mix. Set aside. Then remove steak from marinade and pat dry with paper towels. Set it on a sheet of foil on the counter let it come up to room temperature.
- Prepare your grill for direct cooking over high heat.
- When coals are hot, grill steak over coals for 3 minutes per side. Then remove steak, tent with foil and let steak rest for 10 minutes.
- Grab slaw bowl and add cilantro and jalapeños. Toss and put the slaw on each serving plate. Slice steak thinly across the gain and add to the plates. Serve.