Steak tacos are my fave. There, I said it. But don’t dare serve them to me on flour tortillas. Corn tortillas, always. This recipe came about when I had a really big craving for steak tacos and didn’t feel like going all the way into town to have that craving fulfilled. I even went to the extent of buying my own tortilla press (which I found on Amazon, and linked here) to try my hand at doing it all homemade.

And guess what… I killed it!… And I am damn proud about it! Turns out, corn tortillas are pretty easy to make. All you need it Maseca flour (I buy it at my local Metro grocery store), warm water, and a tortilla press. It requires minimal effort to reap the benefit of a true, authentic taste!

Enough about the tortillas for now, because the pièce de résistance in this post, is obviously the filling: cilantro-lime flank steak. Now, I know, I know, cilantro is a controversial ingredient, but I promise you, all it does in this recipe is sweeten the meat. Don’t @ me about an alternative to it, I honestly don’t have one. There are so few ingredients in this recipe that they all play a key part in making it taste the way it does.

I like to marinate my meat overnight, as I find it really allows it to tenderize and sweeten. I also HIGHLY suggest cooking this until medium-rare for it to come out the way I feel that it should. As always though, you can make it your own.

I always serve this with, you guessed it, homemade corn tortillas, homemade guacamole, and sautéed green bell pepper and sweet onions. The seasoning I use in the sautée is simply olive oil, salt, pepper, a touch of garlic powder, and some chili powder (it really elevates the Mexican flavours). Try it with my Mexican grilled corn (elote) as a side!

This is one of my favourite recipes ever!

Enjoy! XX

Cilantro-Lime Flank Steak Tacos

Print Recipe

Prep Time 10

Cook Time 15

Marinating time 8

Total Time 8 25

Course Main Course

Cuisine Mexican

Servings 4 people

Ingredients

2 lbs Flank steak
1 cup Fresh cilantro finely chopped
1/2 cup olive oil or avocado oil
5 limes zested & juiced
5 garlic cloves minced
1 tsp red chili flakes
Salt & pepper to taste
Fleur de sel (or coarse sea salt) for topping (optional)

Instructions

In a medium-sized prepping bowl, whisk together the cilantro, olive oil, lime juice & zest, garlic, red chili flakes, salt and pepper for the marinade until well-combined.
Place the meat in between two sheets of plastic wrap and pound generously with a meat-tenderizing mallet.
Place the meat in a ziploc bag and pour in the marinade – seal the bag and shake it to coat entirely. Place it in the fridge and allow to marinate at least 8 hours or overnight.
Turn oven onto broil.
Once the meat is marinated, heat up a cast-iron grill or skillet. Place the meat on the grill and brown on both sides (about 2mins each side).
Once browned, place in the oven to broil for 2-3 mins for medium-rare or more (this depends on how you like your meat done). Keep a close eye, to ensure it does not burn.
Remove from oven, wrap in foil and let rest for 5 mins.
Slice against the grain and sprinkle with fleur de sel or coarse sea salt, before serving.
Serve with all taco fixings and tortillas (homemade corn tortillas, preferably).