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 4 -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:
- 2-3 lbs 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. Refrigerate for at least 2 hours, ideally overnight.
- After marinating, remove steak and save the marinade.
- Grill the steak on each side 3-5 minutes, basting a few times throughout cooking with the reserved marinade.
- Use a thermometer to check the doneness of the steak if desired. (Medium Rare: 130-135°F; Medium: 135-145°F; Well: 45-155°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.