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Flank Steak Tacos // Not Without Salt

I’m not one to repeat recipes but when I do I take notes and then come right here to tell you about it. Because a recipe repeated is a special one in this house.

This summer has been one of meals so simple they leave more time for us to be outside, enjoying the sun and making sure our summer to-do list, which includes; clam digging, camping, reading Little House in The Big Woods, and cooking an entire meal with each of the kids, can have a big satisfying check by it.

While the cast iron pan pre-heats I think about complicating the steak but dusting it with cumin, maybe a bit of chile powder, garlic and such but my instinct tells me to stick with salt and pepper so that the flavor of the steak itself stands out. Like so many other times, I’m glad I go with my instincts. While the steak sears to form a thick, crisp crusty exterior I dice a pungent onion, sliver some radish on my mandolin and run a frilly bunch of cilantro under a running sink. As the steak rests I warm corn tortillas in the same pan as the steak cooked so they could soak up a bit of the meatiness still left in the warm pan.

Flank Steak Tacos // Not Without Salt

 

Flank Steak Tacos // Not Without Salt

Flank steak can be a bit tough but it makes up for it in flavor. To counteract the toughness, cut against the grain of the meat and cut the steak into small pieces between 1/4-inch to a 1/2-inch. This way it will be easy to chew as it’s wrapped warmly in a tortilla.

Avocado makes a nice addition as would a garlic-laced cream sauce but on their own they show off their simplicity by being greater than the sum of their parts. Since it is grilling season or my personal favorite; cooking over the fire season, I’d suggest cooking the meat that way, if possible. Any way you cook it this meal will be one that gets made again and again.

Flank Steak Tacos // Not Without Salt

 

Flank Steak Tacos // Not Without Salt
 

Flank Steak Tacos

Serves 4-6

 

2 tablespoons oil

1 lb flank steak

1 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

8-10 small corn tortillas

1/4 cup white onion, finely diced

1/2 cup cilantro, chopped

3 radishes, thinly sliced

1/2 avocado, roughly diced

1/4 cup cotija or other favorite cheese

lime wedges

 

Sprinkle the steak with salt and pepper and allow to sit for 30 minutes at room temperature.

Add the oil to a cast iron skillet and heat over high until smoking. Add steak and sear, untouched, for 5 minutes on either side for medium.  Let rest 15 minutes before dicing into ¼ – ½ inch size pieces.

Warm corn tortillas in the same pan over low heat.

Top warmed tortillas with chopped steak, onions, cilantro, radish avocado and cheese. Serve with a wedge of lime.

25 Responses to “Flank Steak Tacos”

    • Ashley Rodriguez

      I couldn’t agree more. And the add-in options are endless – caramelized onions, pickled onions, pickled jalapenos, etc. Now I want more tacos.

      Reply
  1. SallyBR

    Not sure if the recipe was a typo, but you listed skirt steak as the ingredient… I sometimes use it in place of flank steak, but then I cook it for a very short time.

    Reply
  2. Monica thames

    Just wanting a little more…how do you make your refried beans to put alongside?

    Reply
  3. Todd

    Doesn’t get much better than this. Love how you warmed the tortillas in the pan used for the meat. Great tip!!

    Reply
  4. Brian @ A Thought For Food

    I know one guy who would like these tacos. May have to cook him some flank steak in the old sous vide machine. :-)

    And can we just talk about that photo of the raw meat. Love everything about it. Sometimes the oddest things can make beautiful photographs.

    Reply
  5. Amybeth Hurst

    The tacos sound just fantastic, thank you for sharing. I’m loving so many of these recipes.

    Reply
  6. Ashley

    I adore the Little House books! I read them regularly and will suddenly find myself in the kitchen shaking the crap out of a pint of 1/2 and 1/2 to make butter and yearning for a smokehouse. I make this sort of taco regularly and often quick pickle a radish, carrot, and jalepeno combo to top. Happy Summer!

    Reply
  7. Madeline Sims

    Those look delicious and easy. I am a college student and every week my roommates and I take turns cooking for everyone once a week. I’m definitely going to make these next week when it’s my turn. I’m having a hard choosing a recipe though these all look incredible. However, I could eat tacos every day and never get sick of them. Thanks for the recipe!

    Reply

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