Pharm-to-Table

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Steak Tacos

Jennifer Mathews

Everyone loves tacos! We enjoy them almost once a week. Depending on the time of year, determines whether we are slow cooking the protein, sautéing it in a skillet or grilling, which works best once the weather gets warm. This is an easy recipe to adapt to whatever citrus you have on hand to marinate the steaks. Pour yourself one of the drinks we have in the Drinks section and enjoy this recipe.

Tips:

  • Pineapple and mango are also great tenderizers for the marinade.

  • Check out the quick pickle recipe to add some crunch and tang to the tacos. I love pickled radish on tacos.

Steak Tacos

Serves 4

PREP 10 minutes

COOK 10 minutes

INGREDIENTS

1 pound flank steak or flap meat

2 tablespoons extra virgin olive oil

2 cloves garlic, minced

Juice of 1 medium orange 

Juice of 1 medium lime

1/2 tablespoon ground cumin

1/2 teaspoon kosher salt 

1/4 teaspoon black pepper

FOR SERVING

8, 7-inch corn or flour tortillas

Queso Fresco, crumbled, cojita or any cheese you like

Toppings: cilantro, diced avocado, diced tomatoes

INSTRUCTIONS

  1. Make the marinade. Add all the ingredients to a glass container. Whisk together and add the beef. Marinate for as much as 8 hours in the refrigerator.

  2. When ready to grill, remove the steak from the refrigerator and let stand at room temperature while you prepare any toppings and preheat the grill.

  3. Preheat an outdoor grill to medium-high heat. Remove the beef from the marinade and dry off with paper towel. Season with salt and pepper.

  4. Grill the beef for 3-5 minutes per side, for medium-rare, looking for grill marks. Flank steak should be on the rare side since it’s so lean.

  5. Allow the steaks to rest under a foil tent for about 5 minutes before you slice. Thinly slice the steaks against the grain to keep them tender.

  6. If you have a gas stove you can warm the tortillas over the burners for a few seconds on each side. The edges will get charred and they will puff up a bit. Wrap the warmed tortillas in a clean dishcloth to keep warm. If you don’t have a gas stove you can heat the tortillas in a dry skillet or even in the microwave, wrapped in a wet paper towel for 30 seconds.

  7. Serve the tacos family style, laying out all the ingredients on a platter or plate each filled taco. Works well with the mojito or margaritas we have in drinks!