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Street Tacos with Marinated Flank Steak Recipe

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4.1 from 85 reviews

These vibrant street tacos feature marinated flank steak cooked to juicy perfection using your choice of stovetop, broiler, or air fryer methods. Marinated in a flavorful blend of soy sauce, lime juice, garlic, chili powder, and fresh orange slices, the tender steak is served in mini corn tortillas topped with fresh cilantro, onion, and a squeeze of lime for an authentic and zesty Mexican-inspired meal perfect for any occasion.

Ingredients

Steak Marinade

  • 2 pounds flank steak, cut into 1-inch cubes
  • ¼ cup soy sauce
  • 4 tablespoons lime juice (about two limes, juiced)
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 large orange, sliced (about ½ cup orange slices)

Taco Assembly

  • 12 mini corn tortillas
  • 1 medium onion, chopped (about 1 cup)
  • ½ cup cilantro, chopped
  • 2 tablespoons sliced limes (one lime), for squeezing on top

Instructions

  1. Marinate the Steak: Chop the flank steak into 1-inch cubes and place them in a large sealable bag. Add the soy sauce, lime juice, minced garlic, chili powder, and orange slices into the bag. Seal tightly and shake to combine the marinade well. Refrigerate for 4 to 6 hours to allow the flavors to meld and tenderize the meat.
  2. Cook the Steak (choice of method):
    • Stovetop: Drain excess marinade from the steak and heat a large skillet over medium heat. Add the marinated steak cubes and cook, stirring occasionally, until the steak reaches an internal temperature of 145℉ for medium doneness or your preferred level, about 6-8 minutes.
    • Broiler: Preheat your broiler on high and position the oven rack about 4 inches from the top. Drain the steak cubes and arrange them on a foil-lined baking sheet. Broil the steak for approximately 4 minutes per side or until the desired internal temperature of 145℉ is reached.
    • Air Fryer: Preheat the air fryer to 400℉ and lightly spray the basket with oil. Drain the marinated steak and place cubes in the basket in a single layer. Cook for about 8 minutes, shaking halfway through, until the steak reaches an internal temperature of 145℉ or desired doneness.
  3. Warm the Tortillas: Heat the mini corn tortillas on the stovetop, in the oven, or microwave until warm and pliable for easy folding.
  4. Assemble the Tacos: Layer two warmed tortillas together and fill them generously with the cooked steak. Top each taco with chopped cilantro, chopped onion, and finish with a squeeze of fresh lime juice for a bright, tangy finish.

Notes

  • Marinating the steak for at least 4 hours is crucial to tenderize the meat and infuse it with flavor.
  • Use a meat thermometer to ensure steak is cooked to safe and preferred doneness; 145℉ is medium rare.
  • Warm tortillas help prevent cracking and provide authentic texture and flavor.
  • If orange slices are unavailable, substitute with a tablespoon of orange juice for flavor balance.
  • Adjust chili powder to taste for spiciness.
  • These tacos are best served immediately to enjoy the steak while still juicy and warm.

Find it online: https://justsosavory.com/street-tacos-with-marinated-flank-steak-recipe/