Description
Delicious and easy flank steak tacos marinated with a zesty citrus sauce.
Ingredients
Scale
- 1 1/2 pounds flank steak or skirt steak
- 1/4 cup orange juice
- 2 tablespoons lime juice
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 12 small corn tortillas, warmed
- 1/2 cup finely chopped white onion
- 1/2 cup chopped fresh cilantro
- Lime wedges, for serving
Instructions
- Marinate the Meat: In a bowl or zip-top bag, whisk together orange juice, lime juice, soy sauce, olive oil, minced garlic, chili powder, and cumin. Season generously with salt and pepper. Add the steak and ensure it’s well coated. Let it marinate for at least 1 hour, or up to 4 hours for deeper flavor.
- Cook the Steak: Heat a grill pan or skillet over medium-high heat. Remove the steak from the marinade and pat dry. Cook for about 4–5 minutes per side, depending on thickness and desired doneness. The edges should be nicely charred, adding that irresistible street taco character.
- Rest and Slice: Let the steak rest for 10 minutes. This helps keep the juices inside. Slice thinly against the grain, ensuring every bite is tender.
- Assemble the Tacos: Warm the tortillas on a skillet or open flame until soft and slightly charred. Fill each with sliced steak, a sprinkle of white onion, and chopped cilantro. Add a fresh squeeze of lime juice right before serving.
Notes
- For best results, allow the steak to marinate longer for deeper flavor.
- Make sure to warm the tortillas just before serving to maintain softness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg