Flank Steak Tacos
These easy flank steak tacos are made entirely on the stove top, no grill needed! Serve with fresh tortillas, lime juice, cilantro and chopped onion.
Ingredients
- 1.5 pounds fresh flank steak
- 10 small corn tortillas
- 1 tablespoon oil
For the spice rub:
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Toppings:
- 1/2 white onion, finely diced
- 4 tablespoons fresh cilantro, finely chopped
- 8 tablespoons salsa verde, green salsa
- lime wedges
Instructions
- Remove steak from refrigerator to bring to room temperature for about 30 minutes prior to cooking. Pat both sides dry with paper towel.
- In a small bowl, mix spice rub, then pat the rub evenly onto the surface of the steak.
- In a large non-stick skillet or cast-iron skillet, heat 1 tablespoon of vegetable oil over medium-high heat until the oil is sizzling hot.
- Lay steak in the hot pan. Sear for 3-4 minutes per side for a medium rare finish.
- Remove steak from the pan when the internal temperature reads 125 degrees Fahrenheit using a meat thermometer in the thickest part of the steak.
- Allow the steak to rest on a cutting board for 5-10 minutes, before cutting it into 1/2-inch thin slices against the grain of the meat.
- Serves strips of cooked flank steak with tortillas, onions, cilantro, salsa and a squeeze of lime juice.
Notes
If your cut of flank steak does not fit in your largest skillet, divide the meat into 2 pieces of equal size and cook in batches.
You can also use a grill pan to cook the steak.
For the oil, choose vegetable oil, canola oil, avocado oil or any other neutral tasting oil that has a high smoke point. Do not use olive oil.
Serving: 4, Calories: 516kcal, Carbohydrates: 33g, Protein: 51g, Fat: 20g, Saturated Fat: 6g, Polyunsaturated Fat: 11g, Cholesterol: 134mg, Sodium: 378mg, Fiber: 5g, Sugar: 2g
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