So we’re going to take those leftovers (please stop laughing) and make some Flank Steak Fajitas!

Seriously, why waste the time and effort of marinating and cooking a steak when you can get two meals out of it?

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How to make Flank Steak Fajitas Recipe?

SO WHAT ARE FAJITAS?

Have you ever been in a restaurant and heard a loud hot sizzle followed by a flash of hot steam and an incredible aroma of onions, peppers, and deep seasonings? My friends, those were fajitas.

Fajitas are grilled strips of chicken, steak, or shrimp seasoned with chili powder, cumin, and other spices and cooked over high heat.

They are served with onions and peppers, fresh tortillas, sour cream, guacamole, and salsa.

WHAT’S THE BEST BEEF FOR FAJITAS?

Let’s be honest: 99.9% of restaurants do not use beef tenderloin for their fajitas, especially if you’re paying $12.99.

They’re either using a skirt steak or a flank steak. Both are much tougher cuts of meat, but they are also quite inexpensive.

You can make a great fajita if you marinate the steak for about 8 hours, cook it until it’s medium, and slice it against the grain.

I don’t usually go out of my way to make fajitas. What I do is buy a larger piece of flank steak than I know we will eat in one dinner and set some aside immediately after I cook it.

That way, I’ll have something to eat for dinner the next night.

WHERE DO STEAK FAJITAS COME FROM?

Fajitas with steak, chicken, or shrimp have to be one of my favorite Mexican foods and one of the most popular Mexican foods, so I was surprised to learn that fajitas aren’t even from Mexico!

Fajitas were invented in Texas in the 1930s by vaqueros (Mexican cowboys) who cooked skirt steak – then throwaway butcher meat – over an open fire.

Fajitas have their origins in Tex Mex – the word faja is Spanish for “strip” or “belt,” and “ita” means “little,” referring to the thin strips of meat.

WHAT TYPE OF MEAT SHOULD I FOR STEAK FAJITAS RECIPE?

Traditionally, steak fajitas are made with skirt or flank steak. With its wide, flat shape, rich buttery flavor, and melt-in-your-mouth texture, I prefer flank steak.

Flank steak is leaner than skirt steak, but because we use a marinade to enhance the flavor, it comes out wonderfully juicy and flavorful.

Is it okay to use skirt steak? If you must use skirt steak, cook it rare or medium rare for the most tender texture.

Skirt steak contains more tough muscles that become exponentially tougher the longer it is cooked.

STEAK FAJITA MARINADE

The marinade for the steak fajitas is made up of orange juice, lime juice, soy sauce, and a splash of liquid smoke.

We add a tablespoon of spiced marinade to our rainbow of bell peppers and onion, along with a splash of olive oil (no boring veggies! ), and then we add the steak to the remaining marinade to soak up all of that tenderizing goodness.

The incredible steak fajita marinade turns this flank steak into a juicy, flavor bomb by doing three things: 1) tenderizing the flank steak, 2) infusing the steak with flavor, and 3) chemically changing the structure so it retains juices and actually becomes juicier.

I’ve outlined how the ingredients listed below do this expertly:

• Citrus juices, such as orange and lime juice, tenderize steak by breaking down tough connective tissue. They also infuse the meat with the bright floral tones found in steak fajitas, which complement the earthy seasonings.

• Soy sauce: enzymatically breaks down proteins to tenderize them further while also adding a rich depth of grounding flavor.

• Ground cumin, garlic powder, smoked paprika, chili powder, salt, onion powder, ground coriander, pepper, and cayenne pepper are among the seasonings. 3 tablespoons of this Spice Mix are added to our marinade, and the remaining amount is rubbed all over our steak before grilling. This allows the seasonings to penetrate both the inside and outside of the meat and is the key to the best steak fajitas ever.

• Oil is essential because it distributes oil-soluble flavors more evenly across the meat and promotes even browning when cooking.

STEAK FAJITA MARINADE INGREDIENTS:

• Extra virgin olive oil: For the best flavor, use high-quality extra virgin olive oil.

• Orange juice: Freshly squeezed is best, but bottled orange juice can be used if it is pure fleshly squeezed with no additives.

• Lime juice: You’ll need about one lime’s juice.

• Soy sauce: We use reduced sodium soy sauce to keep the salt under control.

• Brown sugar: balances the tangy orange and lime juice, as well as the umami of the soy.

• Liquid smoke: gives the chicken a wonderful smokey flavor, as if it had been grilled on an outdoor grill over a hot flame. It takes these Chicken Fajitas to new heights!

• Fajita seasonings: We make a pantry-friendly fajita seasoning blend with chili powder, ground cumin, garlic powder, onion powder, smoked paprika, chipotle chili powder, dried oregano, and pepper.

DO I HAVE TO ADD LIQUID SMOKE?

It’s worth looking for liquid smoke (it really is liquid smoke!). It appears in a variety of my recipes, including Mexican Chicken, BBQ Brisket, and these Chicken Fajitas.

Capturing smoke as it rises through a combustion chamber filled with wood chips to a condenser produces liquid smoke.

The smoke cools and condenses in the condenser, forming a liquid and thus liquid smoke. (With thanks to Wikipedia.)

It’s a common ingredient that should be easy to find in your grocery store near the barbecue sauces.

HOW DO I KNOW WHEN THE STEAK IS DONE?

Because flank steak is a lean cut of beef, it should not be cooked above medium or it will become tough and chewy instead of juicy.

I’d go for medium, which means it’ll be pink in the middle. That being said, the marinade allows for some leeway, but I wouldn’t go too far.

Insert an instant read thermometer into the center of the steak to check for doneness.

• 125 degrees F for rare steak
• 135 degrees Fahrenheit is considered medium rare.
• *RECOMMENDED* Medium: 145 degrees F
• 155 degrees F for medium well
• Well Done (not recommended)
• 165 degrees F is a good result (not recommended)

HOW DO I SLICE MY STEAK FAJITAS?

For the best juicy tenderness, slice your steak thinly across the grain. In my husband’s opinion, the thinner the slices, the better.

The “grain” can be seen running through the meat in one direction. The grain is made up of muscle fibers that run through the meat.

Cut perpendicular to the muscle fibers to make them as short as possible.

You can have a melt-in-your-mouth steak right off the grill, but if you cut it parallel to the grain, you’ll get long muscle fibers, which means chewy, rubbery tough meat. Hence, cut against the grain!

STEAK FAJITA VARIATIONS

• Bell peppers are versatile. You can use any combination of peppers you want. You can also add more peppers if you like.

• Add the beans. Before you pile on the steak and bell peppers, add warmed black beans or pinto beans to your tortillas.

• Veggies should be added. You can add more vegetables or swap out some of the bell peppers for vegetables such as corn, zucchini, sweet potatoes, and so on.

• Salsa de maiz. I’m crazy about sweet, smoky, crunchy, juicy corn salsa. I’ve already used it in my pork tacos and believe it should be on everything! Alternatively, serve it on the side with some chips.

• Serve with pineapple or pineapple salsa. Freshly chopped pineapple or grilled sweet and smoky pineapple salsa complement steak fajitas beautifully and add a delightfully juicy, sweet freshness.

• Serve with Mexican French Fries. As in California Burritos, add Mexican French fries to the bottom of your tortilla – because fries make everything better!

• Make it more interesting. The spice level as written should be sufficient for most people, but if you like things spicy, feel free to add more cayenne pepper or hot sauce to taste to the assembled steak fajitas.

HOW TO REHEAT STEAK FAJITAS

1. Transfer the steak and bell peppers to a microwave-safe plate. Microwave for 60 seconds, then 20 seconds at a time as needed.

2. Warm the steak in a skillet over medium heat, stirring frequently, until warmed through.

3. Oven: Place the steak and bell peppers on a baking sheet and reheat for 10 minutes, or until warmed through.

CAN I FREEZE STEAK FAJITAS?

Flank Steak Fajitas Recipe

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(2 votes, average: 5.00 out of 5)
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5 from 2 reviews

• Author: Jamasine J
• Prep Time: 1 day 4 hours and 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 day 4 hours and 50 minutes
• Yield: 4-6 servings

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Description

The most tender, juicy grilled steak fajitas ever, bathed in a tangy, rich steak fajita marinade and a spice rub for the most flavorful meat and vegetables ever! Steak Fajitas have to be one of the most filling Mexican dishes ever. Serve them with a stack of warm tortillas, guacamole, sour cream, salsa, and rice/black beans for the most perfect Mexican meal ever.

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Ingredients

• 1 ½ – 2 pounds flank steak, pounded thin

MARINADE

• 2 tablespoons olive oil
• 1/4 cup reduced sodium soy sauce
• 1/4 cup orange juice
• 2 tablespoons lime juice
• 1 tablespoon brown sugar
• 1 teaspoon liquid smoke

SPICE MIX

• 1 tablespoon ground cumin
• 1 tablespoon garlic powder
• 2 teaspoons smoked paprika
• 1 tsp EACH salt, chili powder, onion powder
• 1/2 tsp EACH pepper, cayenne pepper

VEGETABLES

• 3 bell peppers (any colors) seeded and quartered
• 1 large red onion sliced into chunks

SERVING

• 12–14 taco size flour tortillas
• Guacamole or chopped avocados
• Salsa or chopped tomatoes
• sour creamhot saucelime juice
• cilantro
• Monterrey Jack pepper Jack or Cotija cheese (optional)

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Instructions

MARINATE

1. Fill a large freezer bag halfway with peppers and onions and 1 tablespoon olive oil. Place aside.
2. Add Spice Mix to a small plastic bag (or sealable container) and whisk to combine. Place aside.
3. Whisk together the marinade ingredients in a large freezer bag. Whisk together 3 tablespoons Spice Mix and Marinade. 1 tablespoon of this Marinade should be added to the vegetables. Toss to coat evenly, then place in a zip-top bag and place in the refrigerator.
4. Add steak to remaining marinade bag, remove excess air, and seal bag. Marinate for 4 hours to overnight in the refrigerator.

WET SPICE RUB

1. When ready to grill, make a Spice Rub with the remaining Spice Mix and 2 tablespoons olive oil. Remove the steak from the marinade and pat it dry with a paper towel (just to keep it from getting wet, not to remove the marinade/spices). Rub the Spice Rub evenly all over the steak and let it rest at room temperature for 30-60 minutes.

GRILL STEAK

1. Preheat the grill to medium-high heat. For medium-rare, grill the steak for 5-6 minutes per side, turning once. Continue cooking steak over indirect heat for 5-10 minutes per side, depending on thickness, for medium or medium well. Insert a meat thermometer into the center of the steak to check for doneness. The thermometer should read 135/140 degrees Fahrenheit for medium rare and 145 degrees Fahrenheit for medium. Allow steak to rest for 10 minutes before slicing thinly across the grain.

While the steak is resting, re-grease the grill and grill the vegetables covered for about 3-5 minutes per side, taking care not to burn them. Transfer to a cutting board. When the peppers and onions have cooled, cut them into thin strips.

WARM TORTILLAS

1. GRILL; Separate the tortillas into two piles and wrap each tightly in foil. 3 minutes on the grill, rotating halfway through. GRILL ON STOVE: Place the tortillas directly on the burner of your gas stove, then flip with tongs once one side is charred.
2. MICROWAVE: Heat tortillas in the microwave for 30 seconds by sandwiching two tortillas between two slightly dampened paper towels. Place warmed tortillas on a plate, sandwiched with a paper towel, and cover with a towel. Repeat with the rest of the tortillas.
3. In the oven, make separate stacks of about 5 tortillas each, then wrap each stack in foil. Bake at 350°F for 15-20 minutes, or until thoroughly heated (you can bake all stacks at once).

ASSEMBLE

1. Warm tortillas should be topped with beef, vegetables, and plenty of guacamole, sour cream, and other desired toppings. Garnish with fresh lime juice if desired.

Notes

Using a meat mallet, pound the steak to an even, thin thickness. Even if your steak appears to be even, give it a good pounding to tenderize it (works wonders!). Place the steak between two pieces of plastic wrap or in a freezer-sized plastic bag. Using a meat mallet or the side of a can, pound it evenly.

Don’t overmarinate the meat. Because the steak fajita marinade is highly acidic, you don’t want to marinate the steak for as long as you would in a marinade with less citrus. If you marinate the meat for more than 12 hours, the muscle fibers will break down and become mushy.

• Category: Beef
• Method: Steak
• Cuisine: American

Nutrition

• Serving Size: 4-6 servings
• Calories: 241kcal
• Sugar: 5g
• Sodium: 506mg
• Fat: 9g
• Saturated Fat: 2g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 19g
• Cholesterol: 41mg

Keywords: Flank steak fajitas, steak fajitas recipe, steak recipes, flank steak fajitas

inspired by: https://carlsbadcravings.com/grilled-steak-fajitas-recipe/

Delicious, low carb, keto-approved flank steak that is tender and perfectly cooked when broiled to perfection!

One of my favorite things to make during the week is juicy, tender, low carb sliced flank steak – it’s quick, easy, and can marinate overnight so you can pop it in the oven after you get home from work and have a hearty meal in less than 30 minutes.

This flavorful flank steak is great in fajitas, tacos, burritos, salads, sandwiches, wraps, and even cold as leftovers.

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How to make the Roasted Garlic Flank Steak Recipe?

WHAT IS FLANK STEAK?

Flank steak is great for fajitas, stir fry, homemade cheesesteak, or simply sliced with some fresh vegetables on its own.

Flank steak is a leaner cut of steak with less marbling that is meaty, rich, juicy, and delicious.

Flank steak is well known for becoming tough quickly – and because it is made of long, thick muscle strands, it must be cut in a specific way when serving (against the grain).

INGREDIENTS

This flank steak recipe requires only a few simple ingredients. The precise measurements are given in the recipe card below. Here’s a rundown of what you’ll need:

• The average size of a flank steak is 2 pounds. They arrive folded, and you unfold them before cooking. I usually buy my meat at Costco or Whole Foods.

• Olive oil rub: This flavorful rub is made with olive oil, minced fresh garlic, kosher salt, black pepper, and red pepper flakes. As you can see, I prefer to cook with kosher salt. If you use sea salt, you’ll need to cut back on the amount you use.

HOW TO COOK FLANK STEAK?

Flank steak gets a bad rap for being tough – which it can be if not cooked properly – but flank steak needs to cook hot and fast.

If you remember nothing else from this recipe, the number one tip I can give for perfectly cooked, tender flank steak is to cook it hot and fast.

Flank steak is absolutely delicious when marinated, but unlike other tougher cuts of steak, it also looks great under a broiler or on the grill – anywhere with high heat so it can cook quickly.

IS A FLANK STEAK THE SAME AS A SKIRT STEAK?

Flank steak and skirt steak are both cut near the belly of the cow, in the “short plate” area – and they can be used interchangeably in this recipe – just plan on a slightly longer cooking time for the slightly fatter and larger skirt steak.

The flank steak is lower and leaner than the skirt steak, and it has less fat marbling.

CAN YOU USE SKIRT STEAK?

Skirt steak comes from the same part of the cow as flank steak, but it contains a little more fat and connective tissue (skirt steak is a little more marbled than flank steak), so it requires a little more breaking down.

Fortunately, if you take a few extra steps, skirt steak can be roasted in the oven!

If you can’t find flank steak and instead opt for skirt steak, don’t skip the skirt steak marinade (preferably overnight) and give it a quick pound with a meat tenderizer before putting it on the grill.

HOW TO CUT FLANK STEAK?

Because we’re using tougher cuts of beef with long, lean fibers, it’s critical to properly cut your skirt steak or flank steak for tender, juicy steak.

If you look at your grilled flank steak or skirt steak, you’ll notice long lines running down the steak – you’ll want to cut against the grains to shorten them, which makes them much softer and easier to chew because you’re breaking down the fibers that hold the meat together.

Slice the grilled steak as thinly as possible for the most tender and easy-to-chew flank steak – and be sure to let the steak rest completely before slicing to help preserve the natural juices and flavor!

FLANK STEAK COOKING TIME CHART

The target temperature is before resting, which raises the temperature by 5 degrees.

HOW TO COOK FLANK STEAK IN THE OVEN?

Do you want to know how long to cook flank steak? I’ll walk you through every step of making flank steak:

1. Marinate the steak. Whisk together the olive oil, coconut aminos, lime juice, minced garlic, salt, and pepper in a small baking dish large enough to hold the steak. Turn the flank steak in the marinade to coat. Refrigerate the steak for at least 2 hours, or up to 24 hours, turning it halfway through.

2. Flank steak, browned After preheating the grill, add the flank steak (shake off any excess marinade) and cook for about 2 minutes per side, or until browned and charred on both sides.

3. Grill the flank steak. Place the pan under the broiler in the oven. Broil until done to preference. (Cooking times and temperatures are listed below.)

4. Rest the steak. Transfer the steak to a plate to prevent it from continuing to cook, and cover and rest for 5 minutes before slicing.

5. Cut against the grain. Flank steak is best served thinly sliced.

VARIATIONS AND SUBSTITUTIONS

Using different seasonings is a good way to change up the basic recipe.

So, when making the olive oil rub, you can incorporate spices like smoked paprika, chili powder, and ground cumin. I don’t recommend using dried herbs because they burn under the broiler.

EXPERT TIP:

• It’s critical to let the meat rest before slicing it, as with all steaks and roasts. If you cut into it right away, a lot of juices will immediately escape into the cutting board, making the meat less juicy.

• Even after properly resting it, you’ll notice that some of the juices have escaped into the cutting board. That is unavoidable, but we want to do everything we can to minimize it, which includes resting the meat before slicing it.

STORING LEFTOVERS

Like most cooked leftovers, they can be stored in an airtight container in the fridge for up to 4 days.

You can reheat them gently in a microwave on 50% power, covered, or chop them cold and add to a salad. I occasionally substitute them for chicken in this cobb salad.

Frequently Asked Questions

Easy Roasted Garlic Flank Steak Recipe

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 8 hours and 10 minutes
• Cook Time: 15 minutes
• Total Time: 8 hours and 25 minutes
• Yield: 4 servings

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Description

A delectable marinade that transforms the often tough flank steak into a succulently tender cut of meat.

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Ingredients

• 2 lbs Flank Steak
• 1/2 cup soy sauce
• 1/3 cup vegetable oil
• 2 tablespoons dark brown sugar
• 1/4 cup Worcestershire sauce
• 1 teaspoon dijon mustard
• 4 cloves garlic medium, minced
• 2 tablespoons chives minced, fresh
• 1 1/2 teaspoons ground pepper
• 2 teaspoons balsamic vinegar

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Instructions

1. In a ziploc bag or a large dish, combine all of the ingredients.
2. Add the flank steak and marinate it in the fridge (covered) overnight or at least all day.
3. Preheat the gas grill to high. Remove the steak from the marinade and cook for 2 minutes per side on the grill. Then reduce the heat to medium and cook for another 7-10 minutes, flipping halfway through, or until an internal temperature of 130 degrees Fahrenheit for medium rare, or longer for medium, etc. is reached. Remove from the oven and place on a cutting board with foil draped over the top.
4. Meanwhile, in a sauce pan over medium heat, heat 1/2 of the remaining marinade.
5. Set aside after simmering the marinade for 10 minutes.
6. Slice the steak against the grain and serve with more sauce on the side, if desired.

Notes

Because flank steak is a lower quality meat, cooking it to well done will make it chewy. When cooked properly, it’s incredibly flavorful and delicious!

• Category: Beef
• Method: Steak
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 530kcal
• Sugar: 8g
• Sodium: 1912mg
• Fat: 30g
• Saturated Fat: 20g
• Carbohydrates: 13g
• Fiber: 1g
• Protein: 52g
• Cholesterol: 136mg

Keywords: Flank steak recipe, grilled flank steak recipe, flank steak, steak recipe

inspired by: https://healthyrecipesblogs.com/flank-steak/

Citrus flavors and garlic, along with a little heat and sweetness, all add up to a winning recipe!

It’s still grilling season, as you all know. Summer is still going on for (at least) another month, as tempting as it is to pack up the deck furniture and break out the slow cooker.

That’s not to say you can’t grill whenever you want — we’ve been known to bundle up and run from the house to the grill on a snow-covered deck in the dead of winter — but now is the time.

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WHAT IS FLANK STEAK?

Flank steak is a long, flat, and unusually shaped cut of meat. It has a strong beef flavor that works well in marinades.

This cut of meat must be cooked quickly and at high heat, or it will become dry and tough. In many recipes, skirt steak can be substituted for flank steak.

For maximum tenderness, both cuts of meat should be thinly sliced against the grain. Flank or skirt steak are both excellent for tacos and should be cooked to medium-rare.

HOW DO YOU MAKE FLANK STEAK TACOS?

1. Making these steak tacos is as simple as it gets! In a small bowl, whisk together the oil, citrus juices, and spices. I then transfer this to a large, sealable bag, followed by the steak and marinade.

2. I remove as much air as possible from the bag before sealing it. I swish the bag around a little to make sure the steak is completely covered.

3. I leave the steak in the fridge for at least 30 minutes to marinate, but you can also prepare this the night before and leave it soaking until ready to grill the next day.

4. When it’s time to cook, take the steak in its marinade to the grill, remove it from the bag with tongs, and place it on a medium-hot grill or grill pan. (Remove any leftover marinade.)

5. My ideal grilling time is about 8 minutes per side, but I like my steak a little pink in the middle. Cook yours for a longer or shorter period of time, depending on how you like your steak.

6. When it’s done, remove it from the grill and set it aside to rest if desired. Then cut it into thin strips and assemble your tacos. Dive in and wipe the juice off your chin. Repeat.

FLANK STEAK TACO MARINADE

Because the steak is the star of these tacos, we must ensure that it is as flavorful as possible before putting it on the grill.

You might think I’ve asked you to use every ingredient in your pantry if you look at the ingredient list for this marinade. Let’s take a look at the list of ingredients:

• Orange juice 
• Lemon juice and zest
• Lime juice and zest
• Garlic
• Worcestershire sauce 
• Brown sugar 
• Chipotle sauce or chipotle peppers in adobo sauce
• Paprika 
• Dried oregano 
• Ground cumin 
• Salt and pepper 
• Hot sauce of choice, optional
• Olive oil

To marinate your steak, combine all of the marinade ingredients in a mixing bowl. Cover your steak – either flank or skirt – with the marinade and place in the refrigerator for at least 2 hours.

The longer it marinates, however, the more flavorful it will be, so leave it out all day or overnight if possible.

COOKING TIMES FOR GRILLING FLANK STEAK

Cook the flank to 125°F for rare, 135°F for medium rare, 145°F for medium, 155°F for medium well, and 165°F for well done.

Because it’s so simple and quick, this flank steak is always on the menu for lunches or dinners.

It delivers even with a quick dose of soy sauce and a sprinkle of Montreal seasoning while the BBQ grill heats up when time is of the essence.

WHAT CUT OF STEAK IS BEST FOR TACOS?

I enjoy grilling flank steak because it cooks quickly, is inexpensive, and tastes delicious.

If you can’t find flank steak, prefer skirt steak, or have one in your fridge or freezer that needs to be used up, skirt steak is a good substitute.

A hanger steak could also be used. Make do with what you’ve got — just keep in mind that each steak cut will require a different cooking time depending on your preferences.

HOW TO MAKE STEAK TACOS AHEAD?

For super-quick flank steak tacos, prepare the marinade the night before and store it in the refrigerator.

The next day, pour it over the flank steak before leaving for work, and the meat will be ready to go.

Although you must allow time for the marinade portion of the recipe, the good news is that once that hour is up, flank steak cooks in a flash. The steak cooks in under 10 minutes.

HOW TO COOK FLANK STEAK ON THE STOVE?

If you’re making these steak tacos in the winter or don’t want to grill, you can cook the flank steak on the stove.

A cast-iron skillet is ideal for cooking steak because it can reach and maintain higher temperatures more effectively than any other pan.

As with grilling, it is best to ensure that your skillet is very hot before placing the meat on it.

Remove the flank steak from the marinade and discard it before cooking it on the stove. Sear for 4-5 minutes on the first side.

Flip the steak with thongs and continue to flip until the interior meat is slightly less done than you want it when you eat it, 3-4 minutes for medium or 2-3 minutes for medium-rare.

Place the meat on a cutting board and cover loosely with aluminum foil for 7-10 minutes. Cut it on the bias, against the grain.

RECIPE TIPS

• For the best flavor, marinate for 8 hours.
• Cook the steak to medium rare, then thinly slice it against the grain.
• If you’re not sure how to tell when the steak is done, I recommend investing in a digital meat thermometer.
• Allow 10 minutes for the meat to rest before slicing.
• I used white corn tortillas, but flour tortillas are also an excellent choice.
• I recommend grilling the tortillas because it adds a nice layer of flavor.

Frequently Asked Questions

Best Flank Steak Tacos Recipe (Marinated + Grilled)

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(1 votes, average: 5.00 out of 5)
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• Author: Jamasine J
• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour
• Yield: 8 servings

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Description

Flank Steak Tacos are ideal for nights when you want a flavorful, protein-packed meal that doesn’t require much effort. Citrus flavors and garlic, along with a little heat and sweetness, all add up to a winning recipe!

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Ingredients

• 1 ½ pounds flank steak
• ▢⅓ cup oil
• ▢juice of 1 lemon
• ▢juice of 2 limes
• ▢juice of 1 orange
• ▢1 teaspoon minced garlic
• ▢1 teaspoon chili powder
• ▢1 teaspoon salt
• ▢8 6-inch flour tortillas
• ▢chopped cilantro, avocado, onions, and lime wedges – for serving

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Instructions

1. Combine the oil, lemon juice, lime juice, orange juice, garlic, chili powder, and salt in a mixing bowl. Fill a large ziploc bag halfway with the mixture.
2. Seal the bag after adding the steak and pressing out any excess air.
3. Allow for a 30-minute chilling period.
4. Transfer the steak to a preheated grill or grill pan with tongs, discarding any excess marinade.
5. Grill for 8 minutes on each side, or until done to preference. (I like mine with a little pink in the middle for the best flavor and the most juicy/tender steak possible.)
6. Assemble tacos by placing steak in tortillas and topping with your favorite garnishes such as avocado, onions, cilantro, salsa, and freshly squeezed lime juice.

Notes

Toppings include chopped cilantro, avocado, onions, and lime wedges.

• Category: Beef
• Method: Steak
• Cuisine: Mexican

Nutrition

• Serving Size: 8 servings
• Calories: 203kcal
• Sugar: 1g
• Sodium: 347mg
• Fat: 14g
• Saturated Fat: 2g
• Trans Fat: 1g
• Carbohydrates: 1g
• Fiber: 1g
• Protein: 18g
• Cholesterol: 51mg

Keywords: Steak flank tacos, flank steak tacos recipe, steak recipe, flank steak tacos

inspired by: https://www.lecremedelacrumb.com/flank-steak-tacos/