These flank steak tacos are a fuss-free dinner, loaded with flavour. A little spicy, a little tangy and super tasty, it's so easy to make.
Ingredients
- 600 g flank steak (or skirt steak)
- ¼ cup chipotle in adobo sauce minced
- 2 tablespoon vegetable oil
- 1 tablespoon red wine vinegar
- 1 tablespoon water
- 2 cloves garlic minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon brown sugar
- 10-12 corn tortillas or flour tortillas
- see notes for suggested toppings
For best results, always weigh ingredients where a weight is provided
Equipment
- Heavy based frying pan or skillet
- Dish or container
Instructions
- If you haven’t already, mince the chipotle in adobo sauce in a blender, small food processor or even a spice grinder until it’s a puree. Any leftover after this recipe can be frozen in ice cube trays and used at another time.
- In a medium bowl, combine the ¼ cup chipotle in adobo sauce, 1 tablespoon of the oil, vinegar, water, garlic, paprika, cumin, oregano, salt and sugar. Mix them well.
- Add the steak into the marinade and turn over a few times to coat well. Marinate for up to 24 hours (even ½ an hour is good though), taking the bowl out of the fridge half an hour before you want to cook it.
- Heat the remaining oil in a frying pan over medium-high heat, then add the steak. It should sizzle straight away. Cook for 12-15 minutes or until done to your liking, turning every 2-3 minutes. Baste with the remaining marinade right before every turn.Basting: Make sure the marinade you baste with is in contact with the pan for at least 2 minutes. Don’t leave any uncooked on top of the steak.Temperature: To get the steak to medium-rare, aim for around 54-57°C/130-135°F internal temperature on a meat thermometer. For medium take it to 57–63°C/135–145°F.
- While the steak cooks, prepare your sides.
- Rest the steak on a plate for 5 minutes under a foil tent, then slice thinly, across the grain and into smaller chunks if you prefer.
- Serve immediately while hot with all the toppings in the middle of the table.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- Vinegar: You can swap the vinegar for apple cider vinegar, lemon juice or lime juice. Even orange juice is lovely in double quantity.
- Taco toppings: The tacos shown here were topped with:
- Tangy slaw (recipe below)
- Avocado
- Jalapeno relish
- Diced red onion
- Sour cream - Tangy slaw recipe: Finely slice ½ medium head of cabbage. Add the juice of two limes (roughly 2 tablespoons), ⅓ cup sour cream, 1 teaspoon sugar. Mix well. You can swap the lime juice for lemon juice or even orange juice.
- Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
