Effortlessly Delicious Flank Steak Tacos: Your Go-To Recipe for a Flavorful Weeknight Meal
There’s a universally loved dish that often tops the dinner request list in many households, and ours is no exception: tacos! If you were to ask my children what they desired for dinner virtually any night, the resounding answer would invariably be “tacos.” It’s truly the most requested meal under our roof. As a home cook, I constantly seek opportunities to introduce exciting variations, experiment with diverse ingredients, and gently persuade my little ones that vibrant onions and bell peppers are not culinary adversaries but rather delicious allies.
This quest for taco perfection led me to develop a succulent Flank Steak Taco recipe that is not only a crowd-pleaser but also surprisingly simple to prepare. It’s about transforming a humble weeknight meal into a gourmet experience with tender, spice-infused steak and fresh, zesty toppings.
Why Flank Steak is the Secret to Superb Tacos
Flank steak stands out as an exceptional cut of meat, especially when crafting dishes that demand both tenderness and a quick cooking time, much like stir-fries. Its lean profile and robust beefy flavor make it ideal for absorbing marinades and seasonings, ensuring every bite of your taco is bursting with taste. Crucially, its inherent texture, when prepared correctly, yields a wonderfully tender result that is absolutely essential for a truly satisfying taco filling. You certainly don’t want tough, chewy meat in your soft tortillas, and flank steak delivers on both speed and quality, making it the perfect choice for this dynamic dish.
Beyond its quick-cooking nature, flank steak is also relatively economical and readily available, making it a fantastic protein option for feeding a family without breaking the bank. Its flat shape also lends itself beautifully to slicing thinly, which is key for maximizing tenderness and ensuring it cooks evenly and rapidly. This ensures that even on your busiest weeknights, a delicious and wholesome meal is well within reach.
Crafting My Own Steak Taco Masterpiece
My journey to these ultimate steak tacos began with an initial exploration of various recipes. I stumbled upon a promising recipe for steak tacos and decided to use it as my starting point. However, as is often the case in my kitchen, I couldn’t resist making several adjustments. These modifications were largely driven by my personal cooking style and, more importantly, my family’s particular eating habits and taste preferences. The goal was to elevate the flavors, streamline the process, and ensure maximum enjoyment for everyone at the dinner table.
This recipe, in its essence, is quite simple and incredibly satisfying, reminiscent of preparing a flavorful stir-fry. The secret to its ease and success lies in the preparation. I strongly advocate for a thorough “mise en place” – chopping and dicing all your ingredients before you even begin the actual cooking process. This not only makes the cooking itself a breeze but also ensures that each component is ready to go into the pan at just the right moment, preventing overcooking or uneven textures.
A significant advantage of this approach is that you can actually prep the majority of the ingredients well ahead of time. Imagine coming home after a long day, and all that’s left is the quick and enjoyable task of cooking the steak and assembling your tacos. This level of foresight transforms a potentially stressful dinner into a relaxed and pleasant experience. The end result boasts an incredible depth of flavor, beautifully accentuated by the bright, fresh cilantro added right at the very end. And if, by some miracle, you find yourself with leftovers, they make for an amazing quick lunch: simply mix them with some rice, roll them up in a fresh tortilla, and enjoy!
My Key Adjustments for Enhanced Flavor and Texture
While Fran’s original recipe provided a solid foundation, my adaptations were crucial in tailoring the dish to my family’s preferences. For instance, instead of mixing corn directly into the meat, I chose to serve it on the side. This allows for individual customization and keeps the main steak filling focused and potent. More significantly, I dedicated time to creating my own Homemade Cilantro Relish and Salsa to serve as fresh, vibrant toppings, adding layers of flavor that store-bought alternatives simply cannot match.
Another crucial modification involved the steak itself. Fran opted for strips, but I found that a thin dice for the flank steak offered a more desirable texture and integrated better into the taco. This smaller cut also increases the surface area for seasoning, meaning more flavor in every bite. Furthermore, I decided to toss the diced meat with the robust spice blend before cooking, rather than adding the spices after browning. This pre-seasoning allows the flavors of chili powder, cumin, salt, and pepper to deeply penetrate the meat as it cooks, creating a richer and more cohesive taste experience.
Mastering the Art of Cutting Flank Steak
Achieving perfectly tender flank steak for your tacos largely depends on how you cut it. Flank steak has long muscle fibers, and cutting across these fibers (against the grain) is critical to tenderness. To make this process much easier and ensure uniform pieces, here’s a professional tip: freeze the flank steak for approximately 30 minutes before cutting. This firms up the meat, making it far simpler to slice cleanly and precisely. A word of caution from personal experience: be mindful of the time! Don’t be like me and forget it in the freezer, only to then rely on your microwave’s defrost setting, which completely undoes the beneficial firming process.
Once your flank steak is perfectly chilled and firm, lay it on a clean cutting board. Begin by cutting the meat lengthwise into 1/2-inch wide strips. Next, turn your cutting board a quarter turn. This reorients the strips, allowing you to slice them thinly across the grain, resulting in small, delicate diced pieces of meat. I find it much easier to tackle this in two stages: cut half of the strips into dice, then rotate the remaining half and finish the job. This method prevents the meat from becoming unwieldy and ensures consistent sizing, which is key for even cooking.
Once your flank steak is perfectly diced, turn your attention to the vegetables. Dice your red onion and red bell pepper to a similar size as the steak for even distribution and cooking. Finally, mince your fresh cilantro, setting it aside to be added at the very last moment to preserve its bright, fresh flavor. This careful preparation is the cornerstone of a truly delicious taco.
The Simple and Flavorful Cooking Process
With all your ingredients prepped, the cooking process is incredibly straightforward and quick. Begin by heating olive oil in a heavy skillet over medium heat. First, you’ll sauté the diced red onion and red bell pepper until they are tender and slightly caramelized. This step builds a foundational layer of sweetness and aroma for your taco filling. Once they’ve reached the desired tenderness, remove them from the pan and set them aside on a plate.
Next, it’s time for the star of the show: the seasoned flank steak. Add the diced, spiced meat to the same hot skillet. Cook and toss the meat vigorously until it’s beautifully browned on all sides, though it’s perfectly acceptable for it to retain a slight pink hue in some spots, ensuring maximum juiciness. Flank steak cooks quickly, so keep a close eye on it to avoid overcooking.
Once the steak is browned, return the sautéed onion and bell pepper mixture to the pan. Add the can of green chiles, stirring everything together to combine. Bring the mixture to a light boil, then reduce the heat to a gentle simmer, stirring occasionally, until all the ingredients are heated through and the flavors have melded, which usually takes about 5 minutes. Finally, remove the skillet from the heat and stir in the freshly minced cilantro. The heat of the pan will gently wilt the cilantro, releasing its aromatic oils and adding a burst of freshness that brightens the entire dish.
Serving Your Delicious Flank Steak Tacos
These savory flank steak tacos can be served with either warm flour or corn tortillas, depending on your preference. If you’re feeling particularly adventurous and want to truly elevate your taco night, consider making some low-fat homemade flour tortillas. They are surprisingly easy to make and add an unparalleled freshness to your meal.
Beyond the tortillas, don’t forget the essential accompaniments! My homemade cilantro relish and salsa are absolute game-changers, offering bright, tangy, and spicy notes that perfectly complement the rich steak. For a classic touch, offer shredded cheddar cheese and a dollop of cool sour cream. A squeeze of fresh lime juice over the top before serving adds a final zing that ties all the flavors together beautifully. These tacos are a complete meal, packed with flavor and vibrant ingredients, perfect for any night of the week.
Now, let’s dive into the detailed recipe, including all the ingredients and step-by-step instructions for the steak filling and homemade toppings.
Steak Soft Tacos
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Ingredients
- 2 tablespoons olive oil
- 1 medium red onion diced
- 1 medium red bell pepper diced
- 1 ½ pounds flank steak diced thin
- ¾ teaspoon chili powder
- ¾ teaspoon ground cumin
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 4 oz can of green chiles
- ⅓ cup minced fresh cilantro
Cilantro Relish
- ½ cup chopped fresh cilantro
- 1 medium Vidalia onion chopped (about 1 cup)
- 1 teaspoon minced garlic
- ½ teaspoon of lime juice
- salt and pepper to taste
Accompaniments
- 7 Flour or corn tortillas
- Salsa or Salsa Verde
- Shredded cheddar cheese
- Sour cream
Before You Begin
Instructions
Salsas and Relishes:
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For the cilantro relish and homemade salsa, these should be made before you begin cooking so the flavors have some time to meld. I always prepare these first. For the Cilantro Relish, simply combine the ingredients, toss to coat, and set aside, tossing occasionally to mingle flavors. For the homemade salsa, run everything through your food processor, transfer to a bowl and allow to sit, stirring occasionally.
Prepare the Meat:
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Cut the flank steak lengthwise into 1/2″ wide strips. Then turn the cutting board a quarter turn and cut the strips into thin dice. I found it easiest to break this into two steps, cutting half of the strips, then finishing the other half. Place the diced meat into a large bowl.
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Combine the chili powder, cumin, salt and pepper in a small bowl and stir. Sprinkle half of the spice mixture over the meat then toss the meat to coat. Sprinkle the remaining spice mixture and toss until meat is coated. Set meat aside.
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Dice the red bell pepper and red onion and combine in a bowl. Set aside. Mince the cilantro and set aside.
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Heat olive oil over medium heat in a heavy skillet. Add diced onion and red pepper and saute until tender. Remove pepper and onion to a plate and put the diced meat into the pan. Cook and toss the meat until browned, can be slightly pink in spots.
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Add the reserved onion and bell pepper mixture to the meat. Add the can of green chiles, stir everything together. Bring to a light boil and reduce heat to a simmer, stirring occasionally, until heated through, about 5 minutes. Remove from heat and stir in the minced cilantro.
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Serve with warmed tortillas, cilantro relish and/or homemade salsa, and your favorite toppings.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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