Flank Steak Tacos

Tender meat with a bright citrus-chipotle marinade. These cook quickly under the broiler, making them perfect for both weeknight dinners and casual entertaining. Makes 6 servings.

Cook Time14

Marinade Time4

Total Time4 14

Course: Main Course

Keyword: flank steak tacos

Servings: servings

Calories: 319kcal

Author: Katie

Ingredients

1 ½- 2 pounds flank steak
¼ cup soy sauce
¼ cup freshly squeezed lime juice
¼ cup freshly squeezed orange juice
¼ cup chopped cilantro about ½ bunch of cilantro
2 teaspoon minced garlic cloves
2 teaspoons diced chipotle peppers in adobo sauce
2 teaspoons coarse salt divided
1½ teaspoons coarsely ground pepper divided
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
6 Fajita-size flour tortillas or super-size corn tortillas
Optional Toppings: cilantro, avocado, guacamole, pico de gallo, lettuce or cabbage, sour cream, avocado crema, salsa, cotija cheese, shredded cheddar/monterey jack cheese, scallions, lime wedges

Instructions

Make marinade. In a small bowl, whisk together the soy sauce, lime juice, orange juice, minced garlic, diced chipotle peppers, 1 teaspoon salt, chili powder, cumin, oregano, and ½ teaspoon pepper.
Marinate. Using a 2-gallon Ziploc bag or a casserole dish, place steak and marinade in the bag or dish completely covered and sealed. Marinate in the fridge for 1 to 4 hours, turning the steak to the other side halfway through. (If you only marinate for an hour, you can keep it at room temperature).
Season with salt and pepper. 30 minutes before cooking, remove the steak and place it on a cutting board. Pat dry with a paper towel and sprinkle both sides with the remaining 1 teaspoon of salt and 1 teaspoon of pepper. Let it sit at room temperature for 30 minutes.
Prep for cooking. Preheat the broiler (most ovens are about 500 degrees Fahrenheit.) Place steak on a baking sheet (optional: line with foil for easy cleanup).
Broil. Broil the steak about 5-6 inches from the heat for 7 minutes on each side. Remove from the oven, tent with foil, and let sit for 10-15 minutes before slicing.
Warm tortillas. Wrap tortillas in damp paper towels, place on a large plate, and microwave for 20-30 seconds in the microwave.
Slice. With a sharp knife, thinly slice the steak at a slight angle against the grain.
Serve. Place a few steak slices in a tortilla and top with desired toppings to serve. Serve warm.

Notes

Any coarse salt will do…kosher, sea salt, or freshly ground Himalayan pink salt.
I used La Costeña’s brand of diced chipotles.
The steak can also be grilled on medium-high heat for the same amount of time on each side. If you want your steak rare or medium rare, cook for 4-6 minutes on each side or check with a meat thermometer; 125 degrees Fahrenheit is rare to medium rare.
Tortillas can also be warmed with a bit of butter or oil in a skillet for 30 seconds or a minute on each side, wrapped in foil in the oven for 15-20 minutes, or put directly under a broiler for a minute or two on each side.
A skirt steak or flat iron steak could substitute for flank steak.

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