It’s a sunny weekend afternoon. You’re barbecuing with friends and family, the smell of steak wafting through the air. You slice into the flank steak, revealing a perfectly pink center. Your friends eagerly gather around as you prepare the tacos.
The tomatoes, cilantro, and onions are ready. Everyone’s eyes sparkle with anticipation. How can something so simple transform a gathering into a feast? That’s the magic of a well-made taco.
Welcome to my kitchen, where today, we’ll embark on a flavorful journey to discover the art of flank steak tacos. As a registered dietitian and food enthusiast, I’ve spent countless evenings perfecting this recipe.
I’ll share not just how to make it but also insights and strategies to elevate your taco experience. Let’s unravel what makes flank steak tacos irresistible.
What is Flank Steak Taco?
Flank steak tacos are a delightful Mexican dish featuring marinated and grilled flank steak, sliced thin, and tucked into warm tortillas. This dish highlights the flavorful cut of beef, known for its bold taste and slightly chewy texture.
In every bite, you’ll experience an explosion of savory satisfaction. The flank steak is often marinated in a zesty mixture, enhancing its natural flavors, making it the star of our taco show.
What is the Flavor Profile of This Dish?
Now, what about the flavor? Flank steak tacos bring a symphony of tastes. The marinade typically includes ingredients like lime juice, cumin, and smoked paprika. This creates a harmonious balance of acidity, warmth, and a hint of smokiness.
When combined with toppings like fresh cilantro and creamy avocado, each bite is a burst of refreshing flavor that dances on the palate. The tortilla envelops it all, providing that satisfying, slightly soft texture to hold everything together.
What Makes This Recipe Different from Other Flank Steak Tacos?
What sets my flank steak taco recipe apart is the attention to the marinade. Many recipes stick to basic ingredients, but I’ve crafted a blend that uses fresh citrus juices—lime, lemon, and even a bit of orange.
This trifecta brings out the richness of the flank steak while tenderizing it. The use of smoked paprika adds a wonderful depth of flavor, creating a taco unlike any you’ve had before.
Additionally, I focus on quick preparation without sacrificing taste. We all lead busy lives, and this recipe is perfect for a speedy dinner or a weekend gathering. Plus, it’s versatile enough to adapt to what you have on hand.
Ingredients You’ll Need
Gather these ingredients and get ready for a fiesta:
- 1 teaspoon minced garlic
- 1 teaspoon sea salt
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 ½ pounds flank steak
- ⅓ cup olive oil
- juice of 1 fresh lemon
- juice of 2 ripe limes
- juice of 1 sweet orange
- 8 6-inch flour tortillas
- Chopped cilantro, diced avocado, sliced onions, and lime wedges – for garnish
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
These ingredients will create a stunning taco that’s bursting with flavor.
Step by Step Directions
Step 1: Marinate the Flank Steak
In a bowl, combine the minced garlic, sea salt, smoked paprika, ground cumin, olive oil, lemon juice, lime juice, and orange juice. Stir to blend. Place the flank steak in a resealable plastic bag or a shallow dish, then pour the marinade over it. Seal the bag or cover the dish. Allow the steak to marinate in the fridge for at least one hour, or up to overnight for maximum flavor.
Step 2: Prep for Grilling
When you’re ready to grill, remove the flank steak from the marinade. Let it sit at room temperature for about 20 minutes. This ensures even cooking. Preheat your grill to medium-high heat. You want a nice sear on the outside while keeping it tender inside.
Step 3: Grill the Steak
Place the flank steak on the grill. Cook for about 5–7 minutes per side for medium-rare, depending on thickness. Use a meat thermometer to check the internal temperature (aim for 130°F for medium-rare). Once done, transfer the steak to a cutting board and let it rest for about 10 minutes. Resting allows the juices to redistribute.
Step 4: Slice the Steak
Using a sharp knife, slice the flank steak against the grain into thin strips. This technique is crucial for tenderness. You want those juicy strands to shine in your tacos.
Step 5: Warm the Tortillas
While the steak is resting, warm your tortillas. You can do this on the grill for about 30 seconds each side or in a dry skillet over medium heat. Warm tortillas enhance the taco experience.
Step 6: Assemble Your Tacos
Now it’s time to build your tacos! Take a warm tortilla, add a generous portion of sliced flank steak, and top it with your choice of chopped cilantro, diced avocado, and sliced onions. Finish with a squeeze of fresh lime juice for that extra zing.
Tips on Making Flank Steak Tacos
- Choose Quality Meat: Look for marbled flank steak for better flavor and tenderness.
- Don’t Skip the Marinade: The longer the marinade time, the more flavor your steak will absorb. Aim for at least one hour.
- Use a Meat Thermometer: It takes the guesswork out of cooking meat. Knowing the internal temperature allows for perfect results.
- Tortilla Warm-Up: Warm tortillas in a skillet for a soft and pliable result; it keeps them from cracking.
- Creative Toppings: Don’t hesitate to experiment with toppings! Try pickled jalapeños, feta cheese, or grilled corn.
How Can I Store This Flank Steak Taco?
If you have any leftovers (though I doubt it), store the flank steak and toppings separately. Place the steak in an airtight container in the fridge for up to three days. The tortillas, if wrapped properly, can last for up to a week. Reheat the steak gently before assembling fresh tacos.
Substitute Options for the Ingredients
If you don’t have some of the ingredients, worry not! Here are some substitutions:
- Flank Steak Substitutes: You can use skirt steak or sirloin for a similar flavor profile. Both cuts deliver tenderness and absorb marinades well.
- Olive Oil: If you run out of olive oil, avocado oil is a fantastic alternative that offers a similar taste and high smoke point.
- Fresh Citrus Juices: In place of fresh juices, bottled citrus juice works, but make sure it’s 100% pure with no added sugars for the best flavors.
- Tortillas: If flour tortillas aren’t your thing, you can use corn tortillas or even lettuce wraps for a low-carb option.
Conclusion
Flank steak tacos are more than just a meal; they are a celebration of flavors and a successful culinary experience. The marinade infuses the meat with vibrant tastes, while the warm tortillas cradle the ingredients beautifully.
If you’re looking to impress at your next gathering or simply want to indulge after a long day, these tacos will deliver every time.
So gather your ingredients, invite some friends over, and let this recipe take you on a flavor journey that’s sure to forge unforgettable memories around the table. Happy cooking!
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Flank Steak Taco Recipe – Quick Delicious Meals
Tacos—those delightful vessels of flavor, crunch, and spice—are a beloved staple in many cuisines. While they come in countless variations, let’s set our sights on a particularly delicious one: flank steak tacos. Before we dive into the meat of the matter (pun intended), let's talk about what pairs beautifully with this dish.
Flank steak tacos are complemented perfectly by a crunchy slaw, fresh pico de gallo, or creamy guacamole. Serve them alongside a zesty corn salad or a refreshing Mexican street corn dip, and you have a spread that will impress any crowd.
Ingredients
Instructions
Step 1: Marinate the Flank Steak
-
In a bowl, combine the minced garlic, sea salt, smoked paprika, ground cumin, olive oil, lemon juice, lime juice, and orange juice. Stir to blend. Place the flank steak in a resealable plastic bag or a shallow dish, then pour the marinade over it. Seal the bag or cover the dish. Allow the steak to marinate in the fridge for at least one hour, or up to overnight for maximum flavor.
Step 2: Prep for Grilling
-
When you’re ready to grill, remove the flank steak from the marinade. Let it sit at room temperature for about 20 minutes. This ensures even cooking. Preheat your grill to medium-high heat. You want a nice sear on the outside while keeping it tender inside.
Step 3: Grill the Steak
-
Place the flank steak on the grill. Cook for about 5–7 minutes per side for medium-rare, depending on thickness. Use a meat thermometer to check the internal temperature (aim for 130°F for medium-rare). Once done, transfer the steak to a cutting board and let it rest for about 10 minutes. Resting allows the juices to redistribute.
Step 4: Slice the Steak
-
Using a sharp knife, slice the flank steak against the grain into thin strips. This technique is crucial for tenderness. You want those juicy strands to shine in your tacos.
Step 5: Warm the Tortillas
-
While the steak is resting, warm your tortillas. You can do this on the grill for about 30 seconds each side or in a dry skillet over medium heat. Warm tortillas enhance the taco experience.
Step 6: Assemble Your Tacos
-
Now it’s time to build your tacos! Take a warm tortilla, add a generous portion of sliced flank steak, and top it with your choice of chopped cilantro, diced avocado, and sliced onions. Finish with a squeeze of fresh lime juice for that extra zing.
Servings 8
- Amount Per Serving
- Calories 196kcal
- Calories from Fat 116kcal
- % Daily Value *
- Total Fat 13.1g21%
- Saturated Fat 2.9g15%
- Cholesterol 48mg16%
- Sodium 335mg14%
- Total Carbohydrate 2g1%
- Protein 17g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Choose Quality Meat: Look for marbled flank steak for better flavor and tenderness.
- Don’t Skip the Marinade: The longer the marinade time, the more flavor your steak will absorb. Aim for at least one hour.
- Use a Meat Thermometer: It takes the guesswork out of cooking meat. Knowing the internal temperature allows for perfect results.
- Tortilla Warm-Up: Warm tortillas in a skillet for a soft and pliable result; it keeps them from cracking.
- Creative Toppings: Don’t hesitate to experiment with toppings! Try pickled jalapeños, feta cheese, or grilled corn.
