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Crispy mini-tortillas, guacamole and marinated beef flank steak

TAPAS, Salted

Small discs of oven-baked tortillas, topped with homemade guacamole and beef flank marinated in roasted chili fajitas sauce.

Note

Choose a ripe avocado for a creamy guacamole. Place your avocadoes with an apple or a ripe banana in a brown paper bag to speed up the ripening process. These fruits emit ethylene gas that speeds up the process!

Ingredients

Recipe for 12 tapas

For the crispy tortillas

1 Unit(s)

Tortilla

For the guacamole

1 Unit(s)

Avocado

1 Unit(s)

Italian tomatoes

4 Sprig(s)

Fresh cilantro

1 Unit(s)

Lime

1 Unit(s)

Green onion

For the marinated beef flank

2 Unit(s)

Beef flank steak

100 Ml

Roasted chili fajitas sauce

For the garnish

100 Ml

Sour cream

2 Unit(s)

Boston lettuce

Vegetable oil
Salt and pepper

Preparation time: 30 min

Preheat your four at 375 °F

General preparation

Remove the leaves from the cilantro. Chop the green onion and the garlic. Cut the tomato flesh into brunoise (small dice). Extract the avocado flesh.
Marinated beef flank steak

Mix garlic, cumin, lime juice and a dash of vegetable oil. Add the beef flank steak. Season with salt and pepper. Marinate at least an hour, then at the last moment, brown the flank steak into a hot pan with vegetable oil a few minutes until a nice coloration.
Brush with fajitas sauce and finish cooking in the oven for 2-3 min for medium-rare.
Crispy tortillas preparation

Cut tortillas into small discs using a cookie cutter. Spread them on a baking sheet lined with parchment paper. Drizzle with vegetable oil and bake 10 to 15 minutes until they become crispy.
Guacamole preparation

Mash the avocado flesh with a fork. Add lime juice, cilantro and green onion. Season with salt and pepper. Finally, add the diced tomatoes.
To finish

Slice the flank steak across the grain. Add a bit of guacamole and a piece of steak on top of the tortillas rounds. Finish the dressing with a little spoon of sour cream, one leaf of cilantro and some green onion.