Description
These Flank Steak Tacos offer a vibrant and flavorful way to enjoy grilled meat, marinated in a zesty lime and tomatillo-based mixture. The steak is quickly seared on a hot BBQ to a perfect medium-rare, then thinly sliced and served on warm tortillas with tangy pickled vegetables, sour cream, and additional salsa for a delicious, fresh taco experience.
Ingredients
Scale
Steak and Marinade
- 500 g Flank Steak
- 3 tbsp Olive Oil
- 2 tbsp Tomatillo (Green Salsa)
- 1 Garlic Clove (Crushed)
- 1 tsp Cumin
- 1 tsp Smoked Paprika
- 1 tsp Salt
- Juice and Rind from 2 Limes
Toppings and Serving
- Tortillas (quantity as desired)
- Pickled Red Cabbage (to taste)
- Pickled Cauliflower (to taste)
- Sour Cream (to taste)
- Extra Tomatillo Salsa (optional, to taste)
Instructions
- Prepare the Marinade: In a bowl, mix together olive oil, tomatillo salsa, crushed garlic clove, cumin, smoked paprika, salt, and the juice and rind of two limes until well combined.
- Marinate the Steak: Pour the marinade over the flank steak, ensuring it is fully coated. Place the steak in a covered container or sealed bag and refrigerate for several hours, ideally overnight, to allow flavors to infuse.
- Bring Steak to Room Temperature: Remove the steak from the fridge 30 to 60 minutes before cooking to let it come up to room temperature, which helps with even cooking.
- Preheat the BBQ: Light the BBQ and get it very hot; this high heat is essential for a quick sear and developing a flavorful crust on the steak.
- Cook the Steak: Place the flank steak directly over the hot coals and cook for 90 seconds. Cover with the BBQ lid if available to reduce flare-ups. Flip the steak and cook for another 90 seconds. Use a probe thermometer to check for medium-rare doneness at 45°C (113°F). Remove the steak once this temperature is reached, allowing for some variation.
- Rest the Steak: Wrap the cooked steak in foil and let it rest for 5 minutes. Resting helps juices redistribute for a juicy steak.
- Warm the Tortillas: While the steak rests, warm tortillas by dry frying each side in a hot skillet for about 30 seconds or heat them on the BBQ.
- Slice the Steak: Unwrap the rested steak and slice it thinly across the grain for tenderness.
- Assemble the Tacos: Place a layer of pickled red cabbage on the tortillas, top with sliced flank steak, then add pickled cauliflower, sour cream, and additional tomatillo salsa if desired. Serve immediately for best flavor.
Notes
- Marinate the flank steak for several hours or overnight for maximum flavor absorption.
- Cooking quickly over very high heat is key to achieving a juicy medium-rare steak with a nicely seared exterior.
- Always slice flank steak against the grain to keep the meat tender.
- Use fresh lime juice and zest in the marinade to brighten the flavor profile.
- Warm tortillas just before serving to enhance texture and taste.
Nutrition
- Serving Size: 1 serving (approximately 2 tacos)
- Calories: 480
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 90 mg
