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Flank Steak Tacos

Flank Steak Tacos
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These tacos are a game-changer. Tender, juicy flank steak marinated in a smoky, zesty blend, then seared to perfection. It’s an explosion of flavor that’s both authentic and incredibly easy to make.

Ingredients

Scale

For the Flank Steak:

  • 1 lb flank steak

For the Marinade:

  • 1/4 cup orange juice
  • 2 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 2 tsp chili powder
  • 1 tsp kosher salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper

For Serving:

  • Corn or flour tortillas
  • Diced onions
  • Fresh cilantro
  • Guacamole
  • Salsa or pico de gallo

Instructions

  1. Make the Marinade: In a bowl, whisk together all marinade ingredients until well combined.
  2. Marinate the Steak: Place the flank steak in a plastic bag or dish. Pour the marinade over the steak, making sure it’s fully coated. Seal and refrigerate for 2 to 8 hours.
  3. Prep to Cook: Remove the steak from the marinade. Pat it dry with paper towels. Lightly drizzle with olive oil and a final sprinkle of salt and pepper.
  4. Cook to Perfection: Heat a cast-iron skillet or grill to high heat. Sear the steak for 4 to 8 minutes per side, until a dark crust forms. (Use a meat thermometer for desired doneness: 130°F for medium-rare).
  5. Rest & Slice: Transfer steak to a cutting board and let it rest for at least 5 minutes. Then, slice it thinly against the grain.
  6. Assemble: Fill warm tortillas with the sliced steak and your favorite toppings. Serve immediately.

Notes

  • Serving Suggestions: Serve with classic sides like Mexican rice or black beans.
  • Tips & Tricks: The key to a tender steak is slicing it against the grain. Look for the lines in the meat and cut perpendicular to them.
  • Storage & Reheating: Store cooked, sliced steak in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a little olive oil to prevent drying out.

Find it online: https://new.projuktigeek.com/flank-steak-tacos/

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