In today’s post, in the eve of Father’s day, I am treating all dads out there virtually with an out-of this world flank steak tacos recipe. To be more precise, we are grilling flank steak and making tacos! And doing it with an easy-to-make yet delicious flank steak marinade. I love that flank steak is a rather inexpensive cut of meat and tastes so good when grilled. With that being said, you can use this recipe to make flank tacos on the stovetop as well.
What is Flank Steak?
Before I talk about my go-to steak taco marinade, I want to talk to you about what is flank steak. The following comes from my favorite book about everything meat-related, Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut (affiliate link): “The small, thin, tasty, and quick-cooking flank steak is cut from the flank primal. It is ideal for marinating and outdoor grilling over aromatic woods. The marinade can penetrate flank steak thoroughly without the meat losing its firm texture because it is relatively thin and porous.” The “flank primal” mentioned in the above statement lies on the underside the loin area (the belly area of the animal). Also, here is a trivia for you – Another name for Flank Steak is London Broil.
How to Marinate Flank Steak for Tacos:
Even though it has a reasonable price-tag, flank steak can be a tougher cut of meat. My secret to turning it into a flavorful and tender dinner is using a steak taco marinade that I learned from a friend years ago. Throughout the years, I made a few changes to her original recipe to alter it for our taste. Nowadays, it is my go-to marinade for flank steak. As you will see in the recipe below, it is a combination of vegetable oil, soy sauce, balsamic vinegar, garlic, lemon juice, and grainy mustard. I usually mix everything up in a large plastic bag (like Ziplock) and place the meat in there to let it marinate for at least 4 hours, or ideally, overnight. Keeping it in a plastic bag not only helps with the cleanup, but also takes less space in the fridge.
Best Way To Cook Flank Steak – Get Your Grill On!
As I mentioned earlier, I think flank steaks are best cooked on the grill. Though if you can’t get your grill on, below you will see instructions on how to cook flank steak on the stove as well. I love grilling during this time of the year as (1) we love the outdoors and (2) I find that grilling delivers the most tender flank steak. The very important thing when it comes to grilling is to make sure that your grill is very hot before you place the meat on it. Ideally, you want to cook it for only 3-4 minutes on each side for it to be medium. Once it is cooked, place it on a cutting board and cover it loosely with aluminum foil. Allow it to sit for 10 minutes to let the juices come back into the meat so that it will be moist and tender.
How To Make Steak Tacos
The initial plan was to grill the meat and serve it along with a big green salad with some fresh farm vegetables, but then Dwight suggested that we make tacos. Steak tacos sounded fantastic as I think this marinated flank steak is the best cut of meat for tacos. To make steak tacos, I placed a few slices of the meat on top of a lightly warmed corn tortilla (if you want to make your own, check out my Homemade Corn Tortillas recipe) and topped it off with some pico de gallo, a dollop of guacamole, slices of cucumbers, and fresh cilantro.
How to Cook Flank Steak on The Stove
If you are making this steak tacos recipe during the wintertime or don’t feel like grilling, you can cook the flank steak on the stove. A cast-iron skillet is ideal for cooking steak as it can reach and preserve higher temperatures better than any other pan. Similar to grilling, it is ideal to make sure that your skillet is very hot before you place the meat on it. To cook flank steak on the stove, remove the flank steak from the marinade and discard the marinade. Sear on the first side for 4-5 minutes. Using thongs, flip the steak and continue to until the interior meat is slightly less done than you want it to be when you eat it, 3-4 minutes for medium or 2-3 for medium-rare. Transfer the meat onto a cutting board, loosely cover with aluminum foil, and let it rest for 7-10 minutes. Slice it on bias against the grain. I know we are still a few weeks away, but starting with my own dad, I am wishing all the fathers out there a happy Father’s Day. I am sending you big virtual hugs. We can never thank you enough for all you do for us. ♥
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