Description
These flavorful Flank Steak Tacos feature tender marinated flank steak cooked to perfection in a skillet, served with your choice of toppings on warm corn or flour tortillas. The chipotle in adobo marinade adds a smoky, spicy kick making this dish a crowd-pleaser perfect for casual dinners or gatherings.
Ingredients
Steak and Marinade
- 600 g flank steak (or skirt steak)
- ¼ cup chipotle in adobo sauce (minced)
- 2 tablespoons vegetable oil, divided
- 1 tablespoon red wine vinegar
- 1 tablespoon water
- 2 cloves garlic (minced)
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon brown sugar
Serving
- 10-12 corn tortillas or flour tortillas
- Suggested toppings (see notes)
Instructions
- Prepare the chipotle puree: Mince the chipotle in adobo sauce using a blender, small food processor, or spice grinder until it forms a smooth puree. Save any leftover puree by freezing it in ice cube trays for future use.
- Make the marinade: In a medium bowl, combine the chipotle puree, 1 tablespoon vegetable oil, red wine vinegar, water, minced garlic, paprika, cumin, oregano, salt, and brown sugar. Mix thoroughly to create a flavorful marinade.
- Marinate the steak: Add the flank steak to the marinade, turning it several times to coat evenly. Allow the steak to marinate up to 24 hours in the refrigerator, though even 30 minutes is effective. Remove from fridge about 30 minutes before cooking to bring to room temperature.
- Cook the steak: Heat the remaining 1 tablespoon of vegetable oil in a frying pan over medium-high heat. Once hot, add the steak; it should sizzle immediately. Cook the steak for 12-15 minutes, turning every 2-3 minutes. Before each turn, baste the steak with the remaining marinade, ensuring the marinade cooks in the pan for at least 2 minutes to avoid raw areas. For medium-rare, cook until internal temperature reaches 54-57°C (130-135°F), or 57-63°C (135-145°F) for medium doneness.
- Prepare sides while cooking: Use the cooking time to prepare any desired taco toppings and warm the tortillas.
- Rest and slice: Remove the steak from the pan and let it rest under foil for 5 minutes to redistribute juices. Slice the steak thinly across the grain and cut into smaller chunks if preferred.
- Serve: Serve the sliced steak immediately on warm tortillas with desired toppings placed in the center for guests to customize their tacos.
- Feedback: Please leave a comment and rating if you enjoyed the recipe; your feedback is appreciated and helpful.
Notes
- Suggested toppings include diced onions, fresh cilantro, lime wedges, sliced avocado, salsa, shredded cheese, and sour cream.
- Marinating longer enhances the flavor and tenderizes the steak.
- Use a meat thermometer for perfect doneness.
- Leftover chipotle adobo puree freezes well and can be used to spice up other dishes.
- Flank steak can be substituted with skirt steak if preferred.
