Beef Flat-Iron Steaks
Named for its unique shape, this versatile steak has been skilfully prepared from the shoulder and promises unexpected tenderness, flavor and natural marbling.
Combine spices, honey and vegetable oil in a bowl. Whisk and season. Place 1 tablespoon of mixture in a bowl and add onions. Toss to coat. Add steak to remaining mixture; turn to coat.
Heat a grill or frying pan over high heat. Add steaks, cook for 3 minutes on each side for medium rare. Transfer to a plate to rest for 5 minutes, loosely covered with foil. Add onions to flat plate. Cook, tossing, until onions are soft and charred slightly. Transfer to a platter. Slice steak thinly.
Meanwhile, make the guacamole. Spoon avocado into a bowl and mash with a fork. Stir in jalapenos, lime juice, olive oil and parsley. Season.
Warm tortillas on the grill for 10 to 20 seconds each side. Place them in a cloth-lined basket, cover and keep warm. Serve steak and onions with tortillas, tomato, lettuce, lime and sour cream.
Combine flour, salt and baking powder in the bowl of mixer until well combined.
Add oil and 1 cup warm water with mixer naming. The dough is ready when comes together and smooth in texture. Transfer to well-floured work surface. Divide dough into 16 even portions. Form each piece into a ball and flatten with the palm of your hand. If dough is sticky, use a bit more flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes.
Heat a frying pan over medium high heat. Roll each dough piece into a rough circle, about 4-6 inches in diameter. When pan is very hot, place one dough circle into pan and allow to cook about 1 minute or until bottom has a few pale brown spots. Flip to other side and cook for about 30 seconds. Remove from pan and stack in a covered container until all are cooked. Serve warm.