Flank Steak Tacos
Let’s be honest, you can’t really go wrong with tacos of ANY variety, but these steak tacos are one of my favs. They use flank steak which is a cut that requires little seasoning and cooks quick on the grill or in the oven (less than 15 minutes!). The secret to juicy, tender steak flank steak is letting the steak stand 10 minutes after cooking before slicing and then slicing against the grain. I top warm corn tortillas with thin strips of steak, a few of my pickled onions, and sprinkle of queso fresco. There easy enough for a weeknight, but look and taste like upscale take-out!
I know it sometimes seems easier to grab a pre-made marinade off the shelf at the grocery, BUT a homemade marinade also tastes so much better - not to mention you save by not having endless mystery ingredients, really high sodium levels and preservatives. This marinade is really easy to pull together and include ingredients you probably already have in your pantry. Win-Win, right?
I love to sprinkle the steak with pickled onions (see recipe below or here), chopped cilantro and crumbled queso fresco. Then top it off with a squeeze of lime. Each family member can customize their own.
Let me know what you think, and if you try it be sure to tag me on social media pages : Instagram @realfoodreallife_rd / Facebook @Real Food. Real Life. - Carolyn Williams, PHD, RD. Enjoy!
Flank Steak Tacos
Let’s be honest, you can’t really go wrong with tacos of ANY variety, but these steak tacos are one of my favs. They use flank steak which is a cut that requires little seasoning and cooks quick on the grill or in the oven (less than 15 minutes!). Top with picked onions and queso fresco — you just can’t go wrong!
1 1½-lb flank steak
3 tablespoons extra-virgin olive oil
2 tablespoons lime juice
1 tablespoon orange juice
1 tablespoon lower-sodium soy sauce
2 teaspoons minced garlic
1 teaspoon cumin
½ teaspoon chili powder
½ teaspoon koster salt, divided
flour or corn tortillas
TOPPINGS: chopped fresh cilantro, lime juice, queso fresco, pickled onions (recipe below)
Score steak diagonally against the grain (about ½-inch deep) on both sides. Place in a shallow dish. Combine oil, juices, soy sauce, garlic, cumin and chili powder; whisk to combine. Pour over steak, turning to make sure both sides are coated with mixture. Cover and place in refrigerator for at least two hours.
Preheat oven to broil.
Remove steak, discarding excess marinade. Place on a broiler rack of an oven pan. Sprinkle steak with ¼ teaspoon salt. Broil 7 minutes; flip steak. Sprinkle with remaining ¼ salt. Return to oven; broil an additional 7-9 minutes or until desired doneness. Remove from oven; let sit covered with foil for 10 minutes. Place on a cutting board and cut against grain into thing ½ to ¾-inch strips.
These picked onions are a perfect addition to tacos or salad greens!
1 large red onion, halved or quartered, then sliced into thin strips
1 cup vinegar
1 cup water
¼ cup sugar
1 tablespoon salt
Bring water and vinegar to a boil. Add sugar and salt, stirring over heat until dissolved. Pour over onions and let sit for 30 minutes. Drain or refrigerate in liquid, draining before serving. NOTE: This method also works well with radishes and beets.