Flank Steak Tacos
If taco night is a weekly occurrence at your house, you’ll want to add these Flank Steak Tacos into the rotation! Top the marinated and grilled flank steak with pickled onions, avocado, and crema for a delicious homemade taco.
Servings 6
Ingredients
For the marinade:
- 1 cup orange juice
- 1 lemon zested and juiced
- 2 limes zested and juiced
- 4 cloves garlic finely chopped or grated
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 2 tablespoons chipotle sauce or 1-2 chipotle peppers in adobo sauce, finely chopped
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- Few dashes of hot sauce of choice optional
- ¼ cup olive oil
For the tacos:
- 2 to 3 pounds flank steak or skirt steak
- Flour or corn tortillas
- Toppings such as pickled onions, cotija cheese, avocado, Mexican crema, etc.
Instructions
- Combine all marinade ingredients in a bowl and whisk to combine. Pour marinade either into a container big enough for meat or a gallon-size zip-top bag. Add the meat, making sure it is covered by the marinade. Cover the container or seal the bag, removing as much air as possible. Refrigerate for at least 2 hours, ideally overnight.1 cup orange juice, 1 lemon, 2 limes, 4 cloves garlic, 1 tablespoon Worcestershire sauce, 1 tablespoon brown sugar, 2 tablespoons chipotle sauce , 1 teaspoon paprika, 1 teaspoon dried oregano, 2 teaspoons ground cumin, 1 teaspoon salt, 1 teaspoon pepper, Few dashes of hot sauce of choice, ¼ cup olive oil, 2 to 3 pounds flank steak or skirt steak
- When ready to cook, preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade, reserving the marinade.
- Grill the steak on each side 3-5 minutes, basting a few times throughout cooking with the reserved marinade (see notes).
- Use a thermometer to check the doneness of the steak if desired. (Medium Rare: 130-135°F; Medium: 135-145°F; Well: 145-155°F)
- Once your steak is cooked to your preferred doneness, remove from the grill and let it rest for about 5 minutes. Thinly slice the flank steak against the grain.
- Served with warmed tortillas and your favorite taco toppings.Flour or corn tortillas, Toppings such as pickled onions, cotija cheese, avocado, Mexican crema, etc.
Notes
Prep
- Marinate the meat for at least 2 hours, but overnight is best for the best flavor. Do not marinate for more than 18-24 hours.
Cooking
- When basting the steak with the reserved marinade, make sure you give the basted marinade plenty of time to cook. Do not brush the reserved marinade on the meat just before removing it from the grill.
Storage
- Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat.
