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.
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.
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.
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!
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!
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.
Don’t Forget The Spicy Tomato Chile De Arbol Salsa!
Flank Steak Tacos
- Cast Iron Skillet
- 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
- 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!
Sous-vide for 6 hours at 125°F and then reverse sear. Best of both worlds.
Sounds delicious, but I needed that steak fast, Lol! My friend Justice Stewart wrote a cookbook on Sous-vide.