Flank Steak Tacos

Flank Steak Tacos
Staff Writer
Steak tacos

Allison Beck

Steak tacos

A properly cooked grass-fed flank steak, seasoned well, needs little garnish other than some thinly sliced vegetables, a couple of slices of avocado, and a dollop of crema.

When making a salad — or eating it on the run — isn’t an option, there are tacos. No, I’m not talking about the crispy, Tex-Mex interpretation. I’m talking about the perfectly warm and soft (and more authentically Mexican) flour or corn tortillas. Stuff it moderately, slather on some crema, wrap, and go. One is perfect for lunch, or two for dinner.

Click here to see 8 Quick & Easy Taco Recipes. 

Ingredients

  • 1 pound flank steak
  • Salt, to taste
  • Freshly ground pepper, to taste
  • 1 red pepper, thinly sliced
  • 1 bunch scallions, trimmed and thinly sliced
  • 3 carrots, peeled and thinly sliced
  • 1 avocado, thinly sliced
  • 8 tortillas, preferably 6-inch corn, but any 6-8-inch corn or flour torilla will work
  • 2/3 cup Mexican crema or yogurt/sour cream thinned with a little cream, to taste
  • Freshly chopped cilantro, for garnish

Directions

Preheat broiler on high.

Season steak on both sides with salt and pepper. Once broiler is hot, place steak on broiler pan and cook for about 4 minutes, rotating halfway through. Flip steak and broil about 4 minutes longer for medium rare. Continue to cook if you like it more well done. Remove the steak and let it rest for 5-10 minutes before thinly slicing against the grain.

Meanwhile, place vegetables all on a platter and warm the tortillas. Set up a station where guests can assemble their own tacos, starting with a tortilla. Add the steak, vegetables, avocado, crema, and cilantro. Wrap (roll!) and serve.

Flank Steak Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Flank Steak Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.