Flank Steak Tacos
With juicy citrus-marinated steak and mango avocado salsa, these Flank Steak Tacos are bright, fresh, and packed with flavor.
Servings: 10 tacos
Ingredients
For the Flank Steak
- ¼ cup extra virgin olive oil
- 2 large limes zested and juiced (about ¼ cup lime juice and 2 teaspoons zest)
- 1 large navel orange zested and juiced (about ¼ cup lime juice and 2 teaspoons zest)
- ¼ cup brown sugar or honey
- 2 cloves garlic minced (~2 teaspoons minced garlic)
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1-1½ pounds flank steak
For the Mango Avocado Salsa
- 1 large mango peeled and diced into ½-inch cubes
- 1 large Hass avocado pitted and diced into ½-inch cubes
- ¼ cup minced red onion
- ½ small jalapeño seeds and core removed, minced
- ¼ cup chopped fresh cilantro
- 1 large lime zested and juiced
- generous pinch kosher salt
For Serving
- 8-10 (6-inch) corn or flour tortillas
Instructions
- In a large shallow dish or glass measuring cup, whisk together ¼ cup extra virgin olive oil, the zest and juice of 2 large limes and 1 large navel orange, ¼ cup brown sugar, 2 cloves garlic (minced), 1 teaspoon smoked paprika, and 1 teaspoon kosher salt until combined.
- Pat the flank steak dry with a paper towel. Then this is optional, but encouraged: use a sharp knife to cut a very shallow diamond pattern into the steak. Don’t cut through the steak; we just want to break the surface so the marinade can penetrate the meat as deeply as possible.
- Place the steak in the shallow dish with the prepared marinade, or into a large storage bag, and pour the marinade over the steak, tossing to coat evenly. Cover and refrigerate for at least 2 hours or up to 8 hours.
- When ready to grill, lightly grease the grates or grill plate with oil, then preheat the grill to medium-high.
- Once the grill or grill plate is heated, remove the steak from the marinade, letting the excess drip into the bowl or bag. Place the marinated flank steak on the grill and cook for 4-5 minutes per side for medium-rare, or until the internal temperature reaches 128-130℉ (it will continue to rise in temp as it rests). Transfer the grilled steak to a cutting board, tent with foil, and rest for 5-10 minutes.
- After removing the steak from the grill, place the tortillas on the grill or grill plate over low heat. Grill for 1-2 minutes per side, until lightly charred and pliable.
- While the steak is grilling or resting, prepare the salsa. Add diced mango, cubed avocado, minced red onion, minced jalapeño, chopped cilantro, zest and juice of a lime, and a pinch of salt to a medium mixing bowl. Gently fold together to combine. Use a gentle hand to not bruise the avocado.
- Once rested, slice the steak thinly on an angle against the grain. Add the sliced steak to the charred tortillas and top with mango salsa. Serve immediately.
Video
Notes
Size of Steak: The marinade is designed for a flank steak between 1-1½ pounds. If using a larger cut of beef, double the marinade and grill to temperature.
Steak Choices: Skirt steak works well as a substitute for flank steak, and while not as tender, sirloin steak is a more affordable option. Keep in mind the cook time will vary, but you still want to cook to 128-130℉ for best results.
Adjust heat in Salsa: Leave the jalapeño seeds in for more heat or reduce the amount for less heat.
Note on Limes & Orange: Fresh is best here. You will need about ¼ cup of juice and 2 teaspoons of zest from both the limes and oranges.
Storage: The salsa is best enjoyed immediately, as the avocado will brown quickly. Store leftover steak in an airtight container for up to 4 days. Warm the steak gently in a skillet over medium-low heat with a splash of water or broth until just heated through.
Nutrition is based on 1 taco topped with salsa.
Nutrition
Calories: 160kcal | Carbohydrates: 15g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 14mg | Sodium: 252mg | Potassium: 269mg | Fiber: 3g | Sugar: 10g | Vitamin A: 405IU | Vitamin C: 25mg | Calcium: 29mg | Iron: 1mg
