Chipotle-Lime Flank Steak Street Tacos
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Flank Steak Street Tacos are easy to make and packed with bold flavor. Marinated in lime juice, garlic, chipotle, and cilantro, then seared on a super-hot skillet or grill, these tacos are topped with fresh pico de gallo that takes them over the top. Add a drizzle of my creamy Avocado Cream Sauce for the perfect cool and tangy finish.
I wish every day were taco Tuesday, I mean I love them that much, like my Crispy Shrimp Tacos or my Salsa Chicken Tacos! These Chipotle-Lime Flank Steak Street Tacos are such an easy recipe and full of flavor. Marinated in lime juice, garlic, chipotle, and cilantro, seared on a super-hot skillet or grill. YUM!
Why This Recipe Works
Tacos don't have to be complicated; this recipe uses simple ingredients and is perfect for your next taco night. The tender steak can be made on an outside grill or a hot skillet on the stovetop, just like my Skirt Steak with Chimichurri Sauce.
Ingredients Needed
Ingredient Notes
- Steak- Flank steak, skirt steak, or flap meat are all very similar cuts of steak. Sirloin steak is another option.
- Chipotle in adobo sauce-this comes in a can, usually in the Mexican section of your grocery store.
- Cilantro- I love the freshness of it, but you can use flat-leaf parsley if you're not a fan.
- Tortillas- Flour or corn, whichever you prefer. I like to use smaller tortillas.
- Cheese-I use cotija cheese, but regular shredded cheese is also great!
How To Make These Steak Tacos
- Step 1- in a small bowl, add all the marinade ingredients and mix until combined.
- Step 2- Place the steak in a ziplock freezer bag or container and pour the marinade over the top.
- Step 3-Place the steak on an outdoor grill or cast-iron skillet and cook until desired doneness.
- Step 4- Transfer steak to a cutting board and let rest 5 minutes. Slice the steak thin strips against the grain.
Recipe Tips
- Marinate for 8 hours for optimal flavor
- Cook the steak to medium rare and slice thinly against the grain.
- If you're not sure how to tell when the steak is done, I highly recommend using a digital meat thermometer.
- Let the steak rest for 10 minutes before slicing.
- I used white corn tortillas, but flour tortillas are another great option.
- I highly recommend grilling the tortillas; it adds a nice layer of flavor.
Recipe FAQ's
Flank steak is a long flat, and oddly shaped cut of meat. It has an intense beef flavor, that is great for marinades. The best way to cook this cut of meat is on high heat and fast, or else it can easily become dry and tough. Skirt steak can often be used instead of flank steak in many recipes. Both cuts of meat need to be sliced thinly against the grain, for optimal tenderness. Grilled flank steak or skirt steak are both fantastic for Mexican food and best when cooked to medium-rare.
If we happen to have leftovers, I like to chop them up and throw them in some quesadillas or on top of a fresh green salad.
I love to just set up a taco bar, especially if I'm entertaining. Some of our favorites to top off a flank steak taco are.
Cheese, I use cotija but any cheese will work
Pica De Gallo
Guacamole
Sour cream
Salsa
Red onion
Favorite Side Dishes
Chipotle-Lime Flank Steak Street Tacos
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
- Cotija cheese
- Corn or flour tortillas
Pica de Gallo
- 1/2 cup red onion diced
- 1/2 jalapeno pepper seeded and diced
- 3 Roma tomatoes diced
- 3/4 cup chopped cilantro
- juice of 2 limes
- 1 teaspoon salt
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Instructions
- 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.
- Heat a cast-iron skillet or grill on high. Remove the steak from the 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 the desired doneness.
- Let steak rest for 10-15 minutes. Then slice in thin slices against the grain.
- 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
Hi! Love the recipe!! Would you share the type of electric grill you use in your video? Twithane2.0@gmail.com
Thank you! I had no idea I could freeze the leftover-what a great idea
Never a dumb question Crystal. Chipotle peppers come in a can and they are in a adobo red sauce. Dice up the chipotle peppers and also add 2 tablespoons of the sauce. You can freeze the left over chipotle peppers and sauce in a freezer baggie for another use. Hope this helps Crystal 🙂
So looking forward to trying this receipie!! But I did have a question. Should i use chipotle peppers IN adobo sauce or peppers AND sauce? Sorry if that's a dumb question but I'm new to Mexican receipies
Oh Yay Laura! I'm so glad you loved it. And thank you for taking the time to come back here to share that 🙂
I made this last weekend. Delicious 😋 definitely a keeper.
Lol I have no idea Chewy My video editor does it.
Im going to make this but I first need to know who is the music by in the video??? I love it.
Oh yay Jazmin! I am so glad to hear that, thank you for coming back and letting me know 🙂
I made this the other day and my husband and I absolutely loved it! He normally doesn't like limes but the steaks came out very juicy and tender with so much flavor bursting in your mouth that it's safe to say it is now one of our favorite recipes!!!