These tacos made with seasoned flank steak are perfect for a Cinco de Mayo celebration or a low-key night at home. Top your tacos with homemade guacamole and let the compliments roll in!
INGREDIENTS
2 lbs flank or skirt steak
1 orange juiced (1/4 cup)
2 limes juiced (1/4 cup)
2 Tbsp oil (olive or vegetable), plus more for grill
8 garlic cloves, minced (2 tbsp)
2 tsp oregano
2 tsp chili powder
2 tsp kosher salt, plus more for steak
2 tsp cumin
1 tsp freshly ground pepper, plus more for steak
1/4 tsp cayenne pepper
DIRECTIONS
Whisk the orange juice, lime juice, olive oil, garlic, oregano, chili powder, salt, cumin, pepper and cayenne in a small bowl.
Place the steak in a 9×13 baking dish or gallon size Ziplock bag and cover it with the marinade until fully coated. Refrigerate for 1 to 4 hours.
Preheat the grill medium-high heat (400-450°F).
Discard the extra marinade and season steak with salt and pepper.
Grill the steaks for 5-8 minutes per side, depending on the thickness.
Remove steaks and allow to rest for 5 minutes. Slice thinly against the grain and serve in your tacos as strips or chop down to smaller cubes after slicing.
Rare: 125° F 52 ° C
Medium rare: 135° F 57 ° C
Medium: 145° F 63 ° C
Medium well: 150° F 66 ° C
Well done: 160° F 71 ° C
For your guacamole, here are our recommended ingredients, but feel free to make it your own!
INGREDIENTS
Fresh garlic cloves
Freshly ground black peppercorn
Cilantro leaves
Ripe avocados
Fresh jalapeño peppers
Red onion, finely minced
Fresh squeezed lime juice
Coarse salt
DIRECTIONS
Place avocados in a medium bowl. Using a fork, smash them to your preference.
Stir in the remaining ingredients and salt to taste.
Serve on top of your tacos, or with chips.
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