Chipotle-Lime Flank Steak Street Tacos

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These Flank Steak Street Tacos are perfect for your next taco Tuesday! Topped with a fresh pico de gallo that puts these babies over the top!

I wish everyday was taco day, I mean I love them that much! These Chipotle-Lime Flank Steak Street Tacos are so easy and full of flavor. Marinated in lime juice, garlic, Chipotle and cilantro seared on a super hot skillet or grill. YUM!

Flank steak cooks super fast on a hot grill or skillet. Slicing with a sharp knife it at an angle against the grain helps ensure that it will be the most tender.

These tacos are super versatile and this marinade can be used for chicken if you’re not a fan of red meat. If you’re looking for more delicious Mexican food check out mu Cajun Shrimp Avocado Tostadas or My Mexican Pizzas which is one of my most popular recipes.

Flank steak or skirt steak are both fantastic for tacos and best when cooked to medium rare. Topping them off with a fresh pico de gallo and guacamole or sour cream just puts these babies over the top.

Yield: 4

Chipotle-Lime Flank Steak Street Tacos

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These Flank Steak Street Tacos are perfect for your next taco Tuesday! Topped with a fresh pico de gallo that puts these babies over the top!

Marinade 8 hours

Cook Time 10 minutes

Total Time 8 hours 10 minutes

Ingredients

• 2 lbs flank steak
• Juice of 4 limes
• 4 chipotle peppers diced plus 2 tablespoons adobo sauce
• 1/2 cup chopped cilantro
• 1 teaspoon salt
• 1/4 cup olive oil
• 4 garlic cloves diced
• 1/2 cup diced red onions
• 1 jalapeño pepper, seeded and diced
• 3 Roma tomatoes diced
• 3/4 cup chopped cilantro
• juice of 2 limes
• 1 1/2 tsp salt
• corn tortillas or flour tortillas
• Cotija cheese

Instructions

1. In a small bowl add lime juice, chipotles and adobo sauce, salt, garlic, cilantro and olive oil mix until combined. in a large ziplock bag add flank steak and pour marinade in. Refrigerate for 4-8 hours.
2. Heat a cast iron skillet or grill on high. Remove the steak from marinade and place it on the hot skillet/grill for about 4-5 minutes then flip and cook another 4-5 minutes for medium rare. Or until desired doneness.
3. Let steak rest 10-15 minutes. Then slice in thin slices against the grain.
4. Pica de gallo- Combine onions, jalapeños, tomatoes and chopped cilantro in a large bowl. Squeeze in the juice of 2 limes and add the salt. Mix until combined Add more salt to taste

Notes

If you have leftover chipotle peppers in adobo sauce just through it all in a freezer baggie and freeze it for other recipes.

Nutrition Information

Yield

4

Serving Size

4 Servings
Amount Per Serving Calories 774 Total Fat 35g Saturated Fat 10g Trans Fat 0g Unsaturated Fat 21g Cholesterol 181mg Sodium 1725mg Carbohydrates 50g Net Carbohydrates 0g Fiber 7g Sugar 23g Sugar Alcohols 0g Protein 68g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.