0 from 3 votes
Flank Steak Tacos
Flank steak tacos made from juicy and tender flank steak marinated in citrus juices and Mexican-inspired seasonings.
Prep Time
5 mins
Cook Time
5 mins
Additional Time
2 hrs
Total Time
2 hrs 17 mins
Servings: 4 servings
Calories: 235 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
For the flank steak
- ¼ cup orange juice
- 2 tablespoons olive oil, plus more to coat
- 2 tablespoons white wine vinegar
- 2 teaspoons chili powder
- 1 teaspoon kosher salt, plus more to coat
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon Freshly ground black pepper, plus more to coat
- 1 pound flank steak
For serving
- Warm corn or flour tortillas
- diced onions
- chopped cilantro
- guacamole
- Fresh salsa or pico de gallo
Instructions
- In a small bowl, whisk together the orange juice, olive oil, vinegar, chili powder, salt, onion powder, garlic powder, cumin, smoked paprika, and black pepper until well combined.
- Add the flank steak and marinade into a large plastic storage bag or large baking dish. Massage the marinade into the steak until it's evenly coated, then seal or cover, and refrigerate for 2 hours, up to 8 hours.
- Remove the steak from the marinade and shake off any excess liquid. Transfer it to a cutting board and lightly pat it dry with paper towels.
- Lightly drizzle the steak with olive oil on both sides and season it with a small sprinkle of kosher salt and pepper on both sides.
- To grill: Heat a grill on high heat. Add the flank steak and cook for 4 to 8 minutes per side depending on the thickness of the meat.
- To cook on the stove: Heat a cast iron skillet or grill pan over medium-high heat. Add the flank steak and cook for 5-8 minutes on each side depending on the thickness of the meat.
- When the steak’s doneness is to your liking (an internal temperature of 130°F for medium rare, 140°F for medium, 150°F for medium-well, and 160°F for well done), transfer it to a cutting board and let it rest for 5 minutes.
- Slice it against the grain into thin strips and serve in warm corn or flour tortillas with a dollop of guacamole, diced onions, chopped cilantro, and your favorite fresh salsa or pico de gallo.
Cup of Yum
Notes
- Vinegar: You could also use apple cider vinegar or white distilled vinegar.
- Orange juice: If you don't have orange juice, you can use lime or pineapple juice instead.
- Flank steak is best cooked to medium-rare. This temperature creates a juicy and tender flank steak that’s not chewy or dry. To do so, take the beef off the grill once it has reached 130°F and let it rest for 5 minutes. I like using an instant-read thermometer to measure the temperature.
- Flank steak is best cooked on high heat for less time to ensure it's juicy and tender. If you don’t have a grill, a heavy skillet like a cast iron skillet works best to cook it over high heat on the stove. You could also use a grill pan to get those beautiful grill marks.
Nutrition Information
Serving
4servings
Calories
235kcal
(12%)
Carbohydrates
3g
(1%)
Protein
25g
(50%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Cholesterol
68mg
(23%)
Sodium
660mg
(28%)
Potassium
468mg
(13%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
455IU
(9%)
Vitamin C
8mg
(9%)
Calcium
36mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 235
% Daily Value*
| Serving | 4servings | |
| Calories | 235kcal | 12% |
| Carbohydrates | 3g | 1% |
| Protein | 25g | 50% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 68mg | 23% |
| Sodium | 660mg | 28% |
| Potassium | 468mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 455IU | 9% |
| Vitamin C | 8mg | 9% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.