Description
Grilled flank steak marinated in a zesty citrus blend with chipotle salsa, served in warm tortillas with grilled onions and optional toppings for a flavorful Mexican-inspired taco.
Ingredients
- 1 ½ pounds flank steak
- 1 large orange, for zest and ½ cup juice
- 2 medium limes, for zest and ¼ cup juice
- 4 cloves garlic, finely grated
- ½ cup coarsely chopped cilantro stems
- ½ cup blended chipotle salsa (from a 7-8 ounce can/jar)
- 1 small red onion, thinly sliced into rounds
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 4 tablespoons canola or vegetable oil, divided
- 8-12 corn or flour tortillas (6-inch)
- Optional toppings: crema or sour cream, pico de gallo or salsa fresca, Cotija cheese, fresh cilantro leaves
Instructions
- Begin by preparing the marinade. Zest one large orange and two medium limes, then juice them to yield ½ cup orange juice and ¼ cup lime juice. Finely grate the garlic cloves and coarsely chop the cilantro stems.
- In a large bowl or a gallon-sized resealable bag, combine the orange zest, lime zest, orange juice, lime juice, grated garlic, chopped cilantro stems, and chipotle salsa. Stir to create the marinade.
- Thinly slice the small red onion into rounds and add it to the marinade. Place the flank steak into the marinade, turning to ensure it’s fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
- When ready to cook, preheat an outdoor grill to medium-high heat for direct grilling. Clean and oil the grates to prevent sticking.
- Remove the red onion slices from the marinade and grill them uncovered for about 5 minutes total, flipping once, until charred in spots and tender. Set aside.
- Season the marinated flank steak with kosher salt and freshly ground black pepper. Place the steak on the oiled grill grates and cook for 9 to 10 minutes total, flipping halfway through, until browned and charred in spots, reaching your desired doneness (e.g., 128°F for medium-rare, 135°F for medium).
- Remove the steak from the grill and let it rest on a cutting board for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring a tender steak.
- While the steak rests, warm your tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 20-25 seconds, or lightly charring them on a hot skillet or grill. Keep them warm in a kitchen towel or foil.
- Slice the rested steak thinly against the grain into ½-inch thick pieces. Cut any longer slices crosswise to fit easily into the tortillas.
- To assemble your tacos, spread a tablespoon of crema or sour cream on each warm tortilla. Layer with a few slices of steak, some grilled onion, a spoonful of pico de gallo or salsa fresca, a generous sprinkle of Cotija cheese, and fresh cilantro leaves. Enjoy!
Notes
- Marinate the steak for at least 30 minutes for flavor, but up to 2 hours for best results.
- Let the steak rest after grilling to retain juices.
- Adjust grilling time based on desired doneness and steak thickness.
- Optional toppings can be customized to taste.