By Ari Meyer on SwimSwam
Juicy citrus-marinated flank steak, fresh toppings, and a little heat make these tacos the perfect easy weeknight dinner.
One of my favorite dinners to make during the week is flank steak tacos. The best part is that you can throw the steak in a marinade before work and let it do all the heavy lifting throughout the day. By the time you get home, all that’s left is cooking the steak, slicing it thin, and piling it onto warm tortillas. The orange juice adds a subtle sweetness while the cilantro and garlic keep everything fresh and flavorful. I topped mine with lettuce, cilantro, sour cream, and a spicy avocado mixture, but they’re just as good with classic guacamole.
Ingredients
For the Marinade
1½–2 lb flank steak Juice of 1 orange 3 tbsp olive oil ¼ cup chopped cilantro 3 cloves garlic, minced 1 tsp chili powder 1 tsp cumin 1 tsp salt ½ tsp black pepper Juice of 1 lime (optional)For the Tacos
Small flour or corn tortillas Shredded lettuce Fresh cilantro Sour creamSpicy Avocado Topping
1 ripe avocado 1–2 tsp chili oil (or to taste) Pinch of salt Squeeze of lime juiceOr substitute your favorite guacamole.
Let’s Cook!
1. Marinate the Steak
In a shallow dish or resealable bag, combine the orange juice, olive oil, cilantro, garlic, chili powder, cumin, salt, pepper, and lime juice if using. Add the flank steak and coat well.
Cover and refrigerate for at least 6 hours, but ideally all day while you’re at work.
2. Cook the Steak
Remove the steak from the refrigerator about 20 minutes before cooking.
Heat a grill, grill pan, or cast iron skillet over medium-high heat. Cook the steak for 4–6 minutes per side, depending on thickness and desired doneness.
Transfer to a cutting board and let rest for 10 minutes.
3. Make the Avocado Topping
Mash the avocado with the chili oil, salt, and lime juice until mostly smooth. Taste and adjust the spice level as desired.
4. Assemble the Tacos
Warm the tortillas. Slice the steak thinly against the grain and divide among the tortillas.
Top with lettuce, cilantro, sour cream, and the spicy avocado mixture.
Notes
Slicing the steak against the grain is the key to tender bites. The marinade works great overnight if you want even more flavor. These tacos are delicious with grilled onions, pickled red onions, cotija cheese, or fresh pico de gallo. If you prefer less heat, swap the chili oil avocado for regular guacamole.Give this recipe a try and be sure to tag @ariseats on Instagram with your creations!
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