Chipotle-Lime Flank Steak Street Tacos
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!
Servings 4
Calories 456kcal
Ingredients
- 2 lbs flank steak see notes
- Juice of 4 limes
- 4 chipotle peppers diced plus 2 tablespoons adobo sauce
- 1/2 cup cilantro chopped
- 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 cilantro chopped
- juice of 2 limes
- 1 teaspoon salt
Instructions
- In a small bowl, add lime juice, chipotles, adobo sauce, salt, garlic, cilantro, and olive oil; mix until combined. In a large Ziploc bag, add flank steak and pour the 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 the steak rest for 10-15 minutes. Then slice thinly 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
- Warm your tortillas on the grill, in a hot skillet, or in the microwave. Build the tacos using flour or corn tortillas and serve!
Video
Notes
You can also use skirt steak or flap meat.
If you are not sure how to tell when the steak is done I highly recommend using a digital meat thermometer.
If you have leftover chipotle peppers in adobo sauce just through it all in a freezer baggie and freeze it for other recipes.
Nutrition
Serving: 4Servings | Calories: 456kcal | Carbohydrates: 46g | Protein: 67g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 21g | Cholesterol: 181mg | Sodium: 1727mg | Fiber: 6g | Sugar: 21g
