What cut of meat is best for steak tacos?

I personally think that the best cuts of meat for steak tacos are flank steak or skirt steak. Both are thin, flavorful cuts that soak up marinades beautifully and cook quickly, making them perfect for slicing into tender strips.

What is flank steak called in Spanish?

In Mexico, arrachera is the most popular term, while in some other Latin American countries you might see it called sobrebarriga . All generally refer to the same flavorful cut that’s perfect for tacos, fajitas, and grilling.

How do you cut flank steak for steak tacos?

To cut flank steak for tacos, let the cooked steak rest for 5–10 minutes, then slice it thinly against the grain. The “grain” refers to the visible lines of muscle fibers running through the meat. Cutting across those lines (instead of with them) shortens the fibers, making each bite much more tender and easier to chew—perfect for tacos. For extra tenderness, hold your knife at a slight angle and slice into thin strips.

Marinated Flank Steak Tacos

Name: Marinated Flank Steak Tacos
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 1 ¼ pound Flank Steak; 2 Tablespoons Olive Oil; 2 teaspoons Chili Powder; 1 ½ teaspoon Salt; 1 teaspoon Onion Powder; 1 teaspoon Cumin; 1 teaspoon Oregano; 1 teaspoon Black Pepper; Juice from 2 Limes; Juice from 1 Orange; ½ Cup Cilantro, chopped; 3 cloves Garlic, minced; 1 Jalapeno, seeds remove & sliced; Tortillas, flour or corn; Avocado or Guacamole; Pico de Gallo

Description

Spice up your dinner table with my easy Marinated Flank Steak Tacos recipe. Made with just a handful of ingredients and only 20 minutes of active kitchen time, this juicy, tender chili-lime beef is perfect for slicing thin and tucking into tortillas with all your favorite toppings. Your next Taco Tuesday just got a whole lot tastier!

Ingredients

Scale

1 ¼ pound Flank Steak
2 Tablespoons Olive Oil
2 teaspoons Chili Powder
1 ½ teaspoon Salt
1 teaspoon Onion Powder
1 teaspoon Cumin
1 teaspoon Oregano
1 teaspoon Black Pepper
Juice from 2 Limes
Juice from 1 Orange
½ Cup Cilantro, chopped
3 cloves Garlic, minced
1 Jalapeno, seeds remove & sliced

For serving:

Tortillas, flour or corn
Avocado or Guacamole
Pico de Gallo

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Instructions

Instructions:

Combine the flank steak, oil, chili powder, salt, onion powder, cumin, oregano, black pepper, lime juice, orange juice, garlic and jalapeno in a shallow dish or ziploc bag. Seal and allow to marinate in the refrigerator for at least 2 hours (but no more than 8 hours).
Remove the meat from the marinade and pat it dry with paper towels. Sprinkle it with a little salt and black pepper. Let sit at room temperature for about 30 minutes before cooking.
Preheat your grill to 450F. Grill the flank steak with the lid closed for about 6 minutes per side until the internal temperature reaches 140F (for medium well). It may take longer if you have a thick piece of steak.
Remove the steak from heat and rest it for 5-10 minutes before slicing against the grain.
Serve with your favorite taco toppings.

Stovetop directions:

Add a drizzle of olive oil to a cast iron skillet over medium high heat. Once hot, add the flank steak and cook for about 6-7 minutes per side until the internal temperature reaches 140F.