flank steak tacos with cilantro lime crema

We’ve been in a Taco Tuesday funk lately. And when I say we, I really mean me because I typically plan out our meals for the week (with Brett’s input of course). We used to religiously eat tacos every Tuesday and really enjoyed trying different recipes every couples of weeks, but over the past several months we’ve either skipped Taco Tuesday or have opted for normal ground beef or ground chicken tacos. I’m in no way saying that ground meat tacos aren’t delicious (because they are!), but I miss trying new stuff and switching it up a bit.

My desire to spice up our taco game led me to think about how delicious a traditional steak taco is. When I go to an authentic Mexican restaurant, I love ordering a steak taco because they are always SO GOOD! I’ve always enjoyed that there is nothing fancy about them. The steak is the showstopper. I also love when I order a steak taco and the steak is cut up into itty bitty pieces (less than bite-size). There’s just something about the texture of the meat being chopped up and charred that way. Mmmmmmm.

Here’s my take on a more traditional steak taco. It does have a little extra fluff on top, but I think the corn adds a nice crunch and sweetness and the crema kind of binds it all together. I’m also a brat and can’t ever have a taco without some sort of sour cream-based sauce, so sorry. My kids ate this with us yesterday (they got to have steak quesadillas) and they requested that the cilantro lime cream be made every time we have tacos. So there’s that!

If you’re looking for a recipe to enjoy for Cinco de Mayo, or just an excuse to enjoy a couple of good tacos and a margarita, I’ve got you covered with the tacos! Maybe I’ll post a margarita recipe next year? If you end up making these, don’t forget to tag #marinamakeseats.

Flank Steak Tacos with Cilantro Lime Crema

Serves 4 people

Ingredients

  • 1 pound of flank steak
  • Juice of 1 lime
  • 1/3 cup of olive oil
  • 1/4 cup of orange juice
  • 1 tablespoon of brown sugar
  • 1 1/2 teaspoons of salt
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of cumin
  • 1/4 teaspoon of pepper
  • 1/8 teaspoon of garlic powder
  • 3 ears of corn
  • 1/4 cup of diced red onion
  • 2 tablespoons of fresh cilantro, chopped
  • 2 tablespoons of cotija cheese
  • 8-12 small tortillas (I used a corn and wheat mix and we all really enjoyed them)

Cilantro Lime Crema

  • 1 cup of sour cream
  • 1/4 cup of fresh cilantro
  • Juice and zest of 1 lime
  • Pinch of salt
  • 1/4 cup of half and half

Directions

First, make the marinade. In large bowl, whisk the lime juice, olive oil, orange juice and brown sugar together.

Next, flatten the steak. To do this, cut flank steak into smaller pieces. You’ll want it to be small enough to fit into the bag with room to expand when you’re flattening it. Use a mallet (or rolling pin if you don’t have one) and flatten each piece of steak one at a time to about 1/4-1/2 inch thick. Add the steak to the marinade and using tongs, cover each piece with the marinade. Cover with plastic wrap and let the steak marinade for 30 minutes to 2 hours.

While the steak is marinating, make the seasoning mix. Place the salt, paprika, cumin, pepper and garlic powder in a small bowl and stir to combine. Set aside.

Next, make the cilantro lime cream by combining the sour cream, cilantro, lime juice and zest, salt, and half and half in a food processor or blender. If you don’t feel like using a blender or food processor, finely chop the cilantro and whisk everything together in a bowl.

Heat your grill to medium-high heat and let it preheat for about 7-10 minutes. Remove the steak from the marinade and season both sides well with the seasoning mix. Place the ears of corn on one side of the grill and the steak on the other. Grill the corn a couple of minutes per side, until it is charred and cook the steak for about 4-5 minutes on each side. I’d recommend either medium well (145-155 degrees) or well (155 degrees and up). Let the steak sit for 5-7 minutes and then cut it into small pieces. Before turning off the grill, I’d recommend adding the tortillas for a minute or less to give them a little char.

Take the corn off the cob using a knife and place it in a medium bowl with the chopped red onion, cilantro and cotija cheese. Mix it together with a spoon.

To assemble the taco, place the steak in a tortilla. Top with crema and then the corn mixture. Sprinkle with a little more lime juice and enjoy!

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