- 5 pounds Korean-style short ribs
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon freshly squeezed lime juice
- 2 cups firmly packed fresh cilantro leaves
- 1 cup firmly packed fresh mint leaves
- 1/4 cup soy sauce
- 1/4 cup distilled white vinegar
- 1/4 cup extra virgin olive oil
- 2 tablespoons honey
- 2 fresh jalapeño chiles, stemmed
- Corn tortillas
- Avocado slices
- Lime wedges
This recipe reminds me of my hometown of Tijuana. I grew up with eating this dish, it is one of my favorites. It is a great weekday meal for the family.
The cut of beef for this recipe, also known as "flanken," refers to a strip of beef cut across the bone from the chuck end of the short ribs. The thin slices make for fast cooking on the grill.
For the beef strips:
Place the meat in a glass baking dish and drizzle with the olive oil. Season with salt and pepper, and then add the oregano and lime juice. Cover with plastic wrap and marinate in the refrigerator for 3 hours or up to overnight.
Preheat a grill pan over high heat and grill the ribs until lightly charred on the outside, about 5 minutes per side for medium-rare. Let stand for 5 minutes.
For the mint and cilantro salsa verde:
Combine all of the ingredients in a blender and process until very smooth, about 1 minute. Serve immediately (if the salsa sits for too long, it will turn dark green because of the fresh herbs).
Transfer the grilled beef to a platter and serve with the salsa verde, corn tortillas, avocado slices and lime wedges on the side.
Courtesy of Casa Marcela by Marcela Valladolid. Copyright © 2017 by Marcela Valladolid. Used by permission of Houghton Mifflin Harcourt. All rights reserved.