Description
Juicy flank steak tacos are packed with cilantro, lime, avocado, and homemade pico de gallo. Perfect for any summer evening that calls for a fresh dish. Adapted from the Food Network
Ingredients
Scale
For the steak marinade:
- 2 lbs. flank steak
- 4 minced garlic cloves
- 1 jalapeno, minced
- 1 handful cilantro, chopped
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- Juice of 2 limes
- Juice of 1 orange
- ¼ cup olive oil
For the pico de gallo:
- 4 tomatoes, chopped
- ½ small red onion, chopped
- 1 jalapeno, chopped (I remove half the seeds to keep the heat at medium)
- 1 large handful cilantro, chopped
- Juice of 1 lime
- Salt and pepper, to taste
For the tacos:
- 8 flour tortillas
- Shredded jack cheese
- Sliced avocado
- Lime wedges
Instructions
For the marinade:
- Add all of the ingredients to a jam or jelly jar with a tightly sealing lid. Seal then shake until well combined. Place the steak in a large ziplock bag or casserole dish. Pour the marinade over the steak, then seal or cover and allow to marinate for 2-8 hours.
For the pico:
- In the meantime, prepare the pico de gallo. Mix together all ingredients in a medium sized bowl. The pico can be serve fresh, but is best if refrigerated for a few hours to let the flavors meld together.
For the tacos:
- Preheat a grill to medium high heat. Lightly oil the grates to keep the steak from sticking. Remove the steak from the marinade and place it on the grill. Grill for 7-9 minutes a side, flipping once. This will yield a medium cooked steak. I don’t recommend cooking flank steak above medium. Remove the steak from the grill and allow it to rest for five minutes before slicing thinly across the grain.
- If desired, toss the tortillas on the grill for a few seconds to warm and char them slightly. To serve, place steak in the tacos then top with cheese, avocado, pico, and a squeeze of fresh lime juice. Eat immediately.
- Category: Main
- Cuisine: Mexican Cuisine