Flank Steak Tacos
User Reviews
0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
8 mins
-
Total Time
1 hr 25 mins
-
Servings
4 servings
-
Calories
193 kcal
Flank Steak Tacos
Report
These easy flank steak tacos have a zippy citrus marinade for maximum tenderness and flavor. Cook them on the grill, stovetop or in the oven!
Share:
Ingredients
For the Steak and Marinade:
- 1 pound flank steak trimmed of excess fat
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic minced (about 2 teaspoons)
- ¼ cup orange juice freshly squeezed
- 2 tablespoons lime juice freshly squeezed
- ½ tablespoon cumin ground
- ½ teaspoon kosher salt plus additional for grilling the steak
- ¼ teaspoon black pepper plus additional for grilling the steak, ground
- canola oil for coating the grill
For Serving:
- 8 corn tortilla or flour tortilla, 7-inch
- Monterey jack cheese feta, or queso fresco cheese, shredded
- cilantro diced red onion, sliced or diced tomatoes, chopped, other toppings
Instructions
- Place the flank steak in a baking dish. In a medium mixing bowl or large measuring cup, stir together the olive oil, garlic, orange juice, lime juice, cumin, salt, and pepper. Pour over the steak. Cover tightly with plastic and refrigerate for at least 1 hour or up to 8 hours (do not marinate for more than 8 hours or the steak will break down and soften too much).
- When ready to grill, remove the steak from the refrigerator and let stand at room temperature while you prepare any toppings and preheat the grill.
- Preheat an outdoor grill or indoor grill pan over medium-high heat (alternatively, you can cook the steak under your broiler—place your oven rack in the upper third, usually the second closest rack to the top). Brush the grill grates with oil. Remove the steak from the marinade, shaking off any excess. Grill (or broil) the steak for about 3-4 minutes per side, flipping once, until medium-rare (The steak should read 135 degrees F on an instant-read thermometer.)
- Remove the steak to a cutting board and cover with foil. Let rest for 5 minutes (this allows the juices to sink into the meat), then cut the steak into thin, 1/4-inch slices, slicing it across the grain.
- Next, warm the tortillas. Place them in a dry skillet heated over medium-high or heat them on the grill for about 30 seconds per side, until warmed through.
- To serve, fill the tortillas with a few slices of beef. Sprinkle with cheese and any desired toppings. Enjoy immediately.
Notes
- NOTE: Nutrition information is an estimate and has been calculated with half the total marinade, as much is discarded. If you would like to calculate it differently, you can do so for free at myfitnesspal.com.
- TO STORE: Refrigerate steak in an airtight storage container for up to 3 days.
- TO REHEAT: Gently reheat leftover steak in a lightly oiled skillet, just until warmed through.
- TO FREEZE: Freeze steak in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Show Details
Serving
1(of 4); without toppings or tortillas
Calories
193kcal
(10%)
Carbohydrates
2g
(1%)
Protein
24g
(48%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Cholesterol
68mg
(23%)
Potassium
417mg
(9%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
23IU
(0%)
Vitamin C
5mg
(6%)
Calcium
30mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Serving | 1(of 4); without toppings or tortillas | |
| Calories | 193kcal | 10% |
| Carbohydrates | 2g | 1% |
| Protein | 24g | 48% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 68mg | 23% |
| Potassium | 417mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 23IU | 0% |
| Vitamin C | 5mg | 6% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
