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La Piña en la Cocina

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Beef~Res » Flank Steak Tacos!

Flank Steak Tacos!

May 4, 20212 Comments

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Don’t overthink it when preparing flank steak tacos! This delicious recipe requires minimal ingredients and minimal prep time. If you are like me, you have salsa ready in the refrigerator at any given moment!

It’s All About The Slice!

The day that I learned to slice flank and skirt steak against the grain was a game changer! Lol! No more tough, chewy bites of steak! Overcooking the steak can also result in a chewy, dry steak.

Three flank sterak tacos on Mexican clayware plate

No Cheese For Me Please!

I love a cheesy quesadilla or quesataco any day of the week! But when it comes to a good steak, I just want to garnish with minimal toppings. It’s all about savoring that beef steak for me. You wouldn’t have to twist my arm if there was melty cheese though, ha, ha, ha!! Just saying.

close up of flank steak tacos with salsa and fresh garnishes

Steak Was a Special Occasion

Mom didn’t serve steak of any kind too often when I was a kid. It was special and reserved for when dad would get paid on Fridays. One giant steak seared to beyond well done, lol! Don’t get me wrong, mom was an excellent traditional Mexican home cook. Steak just wasn’t her thing. Tamales and chiles rellenos, now those were a challenge.

Packaged flank steak with label

Prepare Two Different Meals

Two pounds of flank steak is a lot of steak! I divided it into 4 sections and stored the two thicker sections for a future recipe. Shredded beef for taquitos, flautas or tacos would be tasty. Carne en Su Jugo is a good one too!

flank steak sliced into 4 sections raw on cutting board

Just Pretend That This Is A Photo Of The Steak Searing In The Cast Iron Skillet! I thought I had the shot! Ha, ha, ha! Next time!

flank steak resting on plate after cooking and before slicing

How Do You Like Your Steak?

Rare 125 Degrees F, Medium Rare 135 Degrees F, Medium 145 Degrees F, Medium Well 150 Degrees F and Little or No Pink 160 degrees F.

close up of sliced flank steak on cutting board
close up of sliced flank steak on cutting board

Don’t Forget The Spicy Tomato Chile De Arbol Salsa!

https://animoto.com/play/e8o6PVieIVbLCEYBUEkfIw
close up of flank steak taco garnished
flank steak tacos plate on Mexican clayware garnished with cilantro, onion and salsa
close up flank steak tacos

Flank Steak Tacos

Easy and delicious flank steak tacos ready in minutes!
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Course: Main Course
Cuisine: Mexican
Prep Time: 15 minutes minutes
Cook Time: 8 minutes minutes
Resting Time For Steak: 5 minutes minutes
Total Time: 28 minutes minutes
Servings: 2 Servings

Equipment

  • Cast Iron Skillet

Ingredients

  • 2 small flank steaks 6-8 ounces each
  • Kosher oe sea salt to taste
  • Fresh Cracked Pepper
  • Avocado oil
  • 1/3 cup onion finely diced
  • 1/4 cup cilantro finely chopped
  • Your Favorite Salsa see link
  • Lime wedges

Instructions

  • Before you start, bring the steaks out and let them come to room temperature for 30 minutes. Prep your garnishes and salsa.
  • Preheat cast iron skillet to heat just above medium until it begins to smoke lightly.
  • Drizzle oil onto steaks and then season to taste with salt and fresh cracked pepper.
  • When ready, transfer steaks to hot skillet. Sear for 3-4 minutes on the first side without moving the steak. Flip over and sear for 2 minutes, then rotate and sear for another 2 minutes or until internal temperature reads 128-132 degrees F. This will be medium rare,
  • If you like it more well done, flip over and cook for another few minutes until internal temperature reads 140 degrees F. Warm tortillas at this time.
  • Transfer steaks to wooden cutting board and let them rest for 5 minutes. When ready, slice thin and against the grain. Serve on warm tortillas. Garnish with onion, cilantro, salsa and lime!

Notes

Skirt, strip and chuck steaks can all be prepared this same way. The cast iron pan is the next best thing to grilling out! If the steak is thicker, one inch or more, you can finish cooking it in a 450 degree preheated oven until it reaches your desired internal temperature.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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Filed Under: Beef~Res, Tacos Tagged With: Beef Recipes, Flank Steak, Tacos

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Reader Interactions

Comments

  1. bkhuna

    May 8, 2021 at 5:33 am

    Sous-vide for 6 hours at 125°F and then reverse sear. Best of both worlds.

    Reply
    • Sonia

      May 8, 2021 at 12:13 pm

      Sounds delicious, but I needed that steak fast, Lol! My friend Justice Stewart wrote a cookbook on Sous-vide.

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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