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Steak tacos are the best tacos recipe I’ve ever made. Use skirt or flank steak for perfectly tender and buttery beef and the jalapeno slaw on top gives these tacos a spicy kick.
But the steak has to be prepared just right.
When I first shared this recipe in 2015, it originally called for skirt steak. Lately, skirt steak has been harder to find so I decided to try it with flank steak. And guess what! Since the cuts are similar, it worked PERFECTLY. So no matter which one you can get your hands on, you’re going to want to make these tacos ASAP.
Both cuts are typically tough as a result skirt and flank steak are at their best when they have been allowed to marinate at least 8 – 10 hours. At that point, it is taken out of the fridge about an hour or so before you want to cook it, so that it has a chance to come up to room temperature.
So yes, there is some waiting, but that is when skirt and flank steak are at their best. After it has had the chance to marinate and come to room temperature you grill it. Both flank and skirt steak are perfect at medium rare so you’ll want to cook them for about 5 minutes per side. The result is perfectly tender, almost buttery steak. Making it perfect for tacos.
DES TIP: Don’t forget to let the steak rest! This gives the juices chances to redistribute and will keep your steak juicy.
Creamy, tangy, crunchy, and in this case, spicy, jalapeno slaw.
I say spicy because this recipe calls two jalapenos. Not seeded either, we want all those spicy capsaicin filled seeds present.
So if you do like to turn the heat up a bit then you are going to love the jalapeño slaw. And whether you use flank or skirt steak, you are going to love these Steak Tacos. The soft corn tortillas, buttery marinated steak, crunchy, creamy slaw. It’s all there, friends. And it’s taco perfection.
Skirt steak is great for more than tacos, though. Give it a try in these recipes, too:
Looking for more taco recipes for Cinco de Mayo or Taco Tuesday? Here are some of my most popular!
Whisk together olive oil, lime juice, salt, chili powder and garlic. Place skirt steak in a resealable plastic bag, pour marinade over the top. Seal bag and refrigerate for 8 - 10 hours or overnight.
Remove steak from refrigerator about 1 hour before cooking to bring to room temperature.
Make the slaw 30 minutes prior to eating. Whisk together mayonnaise, red wine vinegar, garlic, salt and cumin. Add in red cabbage, green cabbage and jalapenos. Mix to coat. Cover and refrigerate until ready to use.
Heat grill or grill pan over medium-high heat. Cook steak 5 - 7 minutes on both sides for medium rare. Remove from heat and let rest for 10 minutes.
While steak is resting heat thin layer of oil in a skillet over medium heat. Fry one tortilla 20 - 30 seconds per side and transfer to a paper towel lined plate. Repeat with remaining tortillas.
After it has rested, slice steak thinly against the grain.
To assemble a taco, place 3 - 4 slices of steak and top with slaw and cilantro. Serve with lime wedges on the side.
Nutrition facts for estimation purposes only.
Amount per serving: 2 tacos per serving
Calories: 502 , Total Fat: 27.3g , Saturated Fat: 6.5g , Cholesterol: 65mg , Sodium: 762mg , Carbohydrates: 29.8g , Fiber: 4,7g , Sugar: 3.1g , Protein: 35.5g
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