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Grilled Flank Steak Street Tacos
Recipes
Grilled Flank Steak Street Tacos
4 servings
1 hour, 45 minutes total (Active 30 minutes)

Ingredients

  • 5 limes, for juice/wedges
  • 1 orange, for juice
  • 6 cloves garlic
  • 2 tablespoons reduced-sodium soy sauce
  • ¼ cup olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt, divided
  • 1 flank steak (about 1 ½ lb)
  • 16 small corn (or flour) tortillas
  • ½ bunch fresh cilantro
  • ½ cup pickled red onions
  • ½ cup queso fresco (optional)
  • Hot sauce (optional)

Steps

    1. Juice 4 limes (¼ cup); cut remaining lime into wedges. Juice orange (2 tablespoons). Chop garlic finely. Combine lime juice, orange juice, garlic, soy sauce, oil, cumin, chili powder, and ½ teaspoon salt in baking dish; whisk to blend. Slice into steak (score) about ½-inch deep diagonally across the grain on both sides; add steak to marinade and flip to coat both sides (wash hands). Let stand 1 hour (or chill overnight) to marinate.
    2. Preheat grill (or grill pan) on medium. Remove steak from marinade (discard marinade), coat with remaining ½ teaspoon salt, and place on grill (wash hands); close lid (or cover loosely with foil). Grill 4–5 minutes on each side, until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board and let stand 10 minutes before slicing; temperature will rise 5–10°F during this time.
    3. Meanwhile, warm tortillas following package instructions. Chop cilantro finely (½ cup). Drain onions. Cut steak against the grain into ⅛-inch-thick, bite-size slices.
    4. Separate tortillas into 8 stacks of 2 tortillas each. Top each tortilla stack with steak, cilantro, pickled onions, and queso fresco, if using. Serve with lime wedges and hot sauce, if using.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 420, Total Fat 14g, Sat Fat 4.5g, Trans Fat 0g, Chol 95mg, Sodium 440mg, Total Carb 32g, Fiber 3g, Total Sugar 6g, (Incl. 3g Added Sugars), Protein 37g, Vitamin D 0%, Calc 4%, Iron 15%, Potassium 10%