Best 2 Mexican Flank Steak Tacos Recipes

**Indulge in the tantalizing flavors of Mexican flank steak tacos, a culinary journey that will transport your taste buds to the vibrant streets of Mexico. With three mouthwatering recipes to choose from, this article offers a symphony of flavors that cater to every palate. Explore the classic flank steak tacos, where tender flank steak is marinated in a blend of aromatic spices, grilled to perfection, and nestled in warm tortillas. For a burst of spice, try the chipotle flank steak tacos, where the steak is coated in a fiery chipotle marinade, grilled to smoky perfection, and served with a cooling avocado crema. If you prefer a tangy twist, the pineapple flank steak tacos are a delightful option, featuring steak marinated in a sweet and tangy pineapple-based marinade, grilled to juicy goodness, and topped with a refreshing pineapple salsa.**

Check out the recipes below so you can choose the best recipe for yourself!

MEXICAN FLANK STEAK TACOS

Mexican Flank Steak Tacos image

Here's a traditional Mexican main dish prepared with a twist! The fruity salsa cools off the spicy pesto, and in my opinion, definitely makes the dish. Try it on chicken or pork, too. -Steve Meredith, Streamwood, Illinois

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 21

Ingredients

1 medium onion, chopped
1/4 cup lime juice
2 tablespoons lemon-pepper seasoning
2 tablespoons minced fresh cilantro
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 beef flank steak (1 to 2 pounds)
CILANTRO PESTO:
1 cup fresh cilantro leaves
1 habanero pepper
1 garlic clove
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil
SALSA:
1 medium mango, peeled and halved
2/3 pound fresh pineapple, cut into 3 spears
2 medium ripe avocados, peeled pitted and halved
1 medium red onion, chopped
8 corn tortillas (6 inches)

Steps:

In a shallow dish, combine the first seven ingredients. Add the steak and turn to coat. Cover; refrigerate for 6 hours or overnight., Place the cilantro, habanero, garlic, salt and pepper in a small food processor; cover and pulse until chopped. While processing, gradually add oil in a steady stream., For salsa, grill the mango, pineapple and avocado, covered, over medium heat for 2-3 minutes on each side or until tender; set aside., Drain and discard marinade from steak. Lightly oil the grill rack. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes., Place onion in a small bowl. Chop the grilled fruit and avocado; add to bowl. Grill tortillas, uncovered, over medium heat for about 1 minute on each side or until warm., Thinly slice beef across the grain; place on tortillas. Top with salsa and pesto.

Nutrition Facts : Calories 612 calories, Fat 33g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 739mg sodium, Carbohydrate 56g carbohydrate (18g sugars, Fiber 12g fiber), Protein 28g protein.

MEXICAN FLANK STEAK TACOS

Mexican Flank Steak Tacos image

This is super easy to make and something I prefer over ground beef tacos! If I'm not making carnita tacos I'm making this one ;) Place in warm or fried corn tortillas and served with your favorite taco toppings. I like lettuce, onion, avocado and salsa myself ;)

Provided by Vseward Chef-V

Categories Steak

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs flank steaks
2 medium limes, juice of
1/4 cup fresh cilantro, roughly chopped
1 pinch garlic pepper seasoning (or 1/4 teaspoon black pepper and 1/4 tsp garlic powder)
1/4 cup extra virgin olive oil

Steps:

In a large bowl, marinate the steak in the juice of the two limes, a small handful of cilantro, garlic pepper (or garlic powder and black pepper), and a generous pour of extra virgin olive oil. Flip the steak and season the other side.
Cover the bowl with plastic wrap and allow to marinate for at least an hour or two.
Grill the steak for 8-10 minutes on each side, until medium-rare (or medium, if desired). Let the steak rest off the grill for 15-20 minutes.
Thinly slice, and chopped into pieces if desired.
Place in warm or fried corn tortillas and served with your favorite taco toppings. I like lettuce, onion, avocado and salsa myself ;).

Nutrition Facts : Calories 498.5, Fat 32.3, SaturatedFat 9.7, Cholesterol 93, Sodium 123.6, Carbohydrate 1.6, Fiber 0.1, Sugar 0.3, Protein 48.2

Tips:

Use a good quality flank steak: Look for one that is well-marinated and has good marbling.
Cook the steak over high heat: This will help to create a nice crust and seal in the juices.
Don't overcook the steak: Flank steak is a thin cut of meat, so it cooks quickly. Overcooking will make it tough and chewy.
Let the steak rest before slicing: This will help the juices to redistribute throughout the meat, making it more tender.
Use fresh, flavorful toppings: This could include things like salsa, guacamole, sour cream, and cilantro.
Serve the tacos immediately: This is when they are at their best!

Conclusion:

These Mexican flank steak tacos are a delicious and easy-to-make meal that is perfect for any occasion. With their flavorful marinade, tender steak, and fresh toppings, they are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy weeknight meal, give these tacos a try. You won't be disappointed!

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