Michelada Flank Steak Tacos Recipes

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STEAK TACOS



Steak Tacos image

Easy flank steak tacos with citrus marinade. This easy recipe for the grill, stovetop, or oven makes the BEST perfectly tender steak tacos.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 1h25m

Number Of Ingredients 12

1 pound flank steak (trimmed of excess fat)
2 tablespoons extra virgin olive oil
2 cloves garlic (minced (about 2 teaspoons))
1/4 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lime juice
1/2 tablespoon ground cumin
1/2 teaspoon kosher salt (plus additional for grilling the steak)
1/4 teaspoon black pepper (plus additional for grilling the steak)
Canola oil (for coating the grill)
8 7-inch corn or flour tortillas
Shredded Monterey jack (feta, or queso fresco cheese)
Other toppings: chopped fresh cilantro (diced red onion, sliced or diced tomatoes)

Steps:

  • Place the flank steak in a baking dish. In a medium mixing bowl or large measuring cup, stir together the olive oil, garlic, orange juice, lime juice, cumin, salt, and pepper. Pour over the steak. Cover tightly with plastic and refrigerate for at least 1 hour or up to 8 hours (do not marinate for more than 8 hours or the steak will break down and soften too much).
  • 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.
  • Preheat an outdoor grill or indoor grill pan over medium-high heat (alternatively, you can cook the steak under your broiler-place your oven rack in the upper third, usually the second closest rack to the top). Brush the grill grates with oil. Remove the steak from the marinade, shaking off any excess. Grill (or broil) the steak for about 3-4 minutes per side, flipping once, until medium-rare (The steak should read 135 degrees F on an instant-read thermometer.)
  • Remove the steak to a cutting board and cover with foil. Let rest for 5 minutes (this allows the juices to sink into the meat), then cut the steak into thin, 1/4-inch slices, slicing it across the grain.
  • Next, warm the tortillas. Place them in a dry skillet heated over medium-high or heat them on the grill for about 30 seconds per side, until warmed through.
  • To serve, fill the tortillas with a few slices of beef. Sprinkle with cheese and any desired toppings. Enjoy immediately.

Nutrition Facts : ServingSize 1 (of 4); without toppings or tortillas, Calories 193 kcal, Carbohydrate 2 g, Protein 24 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 68 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g

MEXICAN FLANK STEAK TACOS



Mexican Flank Steak Tacos image

Here's a traditional Mexican main dish prepared with a twist! The fruity salsa cools off the spicy pesto, and in my opinion, definitely makes the dish. Try it on chicken or pork, too. -Steve Meredith, Streamwood, Illinois

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 21

1 medium onion, chopped
1/4 cup lime juice
2 tablespoons lemon-pepper seasoning
2 tablespoons minced fresh cilantro
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 beef flank steak (1 to 2 pounds)
CILANTRO PESTO:
1 cup fresh cilantro leaves
1 habanero pepper
1 garlic clove
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil
SALSA:
1 medium mango, peeled and halved
2/3 pound fresh pineapple, cut into 3 spears
2 medium ripe avocados, peeled pitted and halved
1 medium red onion, chopped
8 corn tortillas (6 inches)

Steps:

  • In a shallow dish, combine the first seven ingredients. Add the steak and turn to coat. Cover; refrigerate for 6 hours or overnight., Place the cilantro, habanero, garlic, salt and pepper in a small food processor; cover and pulse until chopped. While processing, gradually add oil in a steady stream., For salsa, grill the mango, pineapple and avocado, covered, over medium heat for 2-3 minutes on each side or until tender; set aside., Drain and discard marinade from steak. Lightly oil the grill rack. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes., Place onion in a small bowl. Chop the grilled fruit and avocado; add to bowl. Grill tortillas, uncovered, over medium heat for about 1 minute on each side or until warm., Thinly slice beef across the grain; place on tortillas. Top with salsa and pesto.

Nutrition Facts : Calories 612 calories, Fat 33g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 739mg sodium, Carbohydrate 56g carbohydrate (18g sugars, Fiber 12g fiber), Protein 28g protein.

SUNNY'S MICHELADA SKIRT STEAK TACOS WITH CERVEZA PICO



Sunny's Michelada Skirt Steak Tacos with Cerveza Pico image

Provided by Sunny Anderson

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 21

8 ounces pilsner beer
One 8-ounce can tomato sauce
1/4 cup vegetable oil
1 lime, quartered
2 pounds skirt or flank steak
Kosher salt and freshly ground black pepper
1 pint cherry tomatoes, halved or quartered, depending on size
1/4 cup pilsner beer
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped red onion
1 tablespoon lime juice
1 tablespoon hot sauce
6 to 8 radishes, cut into wedges
2 jalapenos, seeded and finely chopped
Kosher salt and freshly ground black pepper
Olive oil, for drizzling
3 tablespoons chile lime seasoning (I like Tajin)
1 tablespoon ancho chile powder
Zest of 2 limes
Olive oil, for oiling the grill
12 to 18 warmed corn or flour tortillas

Steps:

  • For the marinade: Add the beer, tomato sauce and oil to a large resealable bag. Squeeze the limes in, then drop them in the bag. Add the steaks, then sprinkle with salt and pepper and seal. Marinate at room temperature for 1 to 2 hours. Remove the steaks from the bag and discard the contents. Pat steaks dry on both sides and sprinkle lightly with salt and pepper.
  • For the pico: Add the tomatoes, beer, cilantro, onion, lime juice, hot sauce, radishes, jalapenos and a pinch of salt and pepper to a large bowl. Drizzle with some olive oil, then toss and let rest at room temperature until ready to use.
  • For the rub: Preheat a grill or griddle to medium-high heat. Add the chile lime seasoning, chile powder and zest to a small bowl. Sprinkle the seasoning all over the steaks and rub into both sides. Lightly oil the grill grates. Place steaks on the grill, smooth-side down, and cook, flipping midway through, for about 8 minutes total. Remove steaks to a plate, then cover gently with aluminum foil and let rest at least 5 minutes. Thinly slice steaks against the grain along the length. Make tacos with warmed tortillas and prepared pico.

FLANK STEAK TACOS WITH MANGO-AVOCADO SALSA



Flank Steak Tacos with Mango-Avocado Salsa image

After making steak tacos a ton of different ways from a ton of different recipes, I think I found my favorite. Very flavorful meat and great salsa. No one flavor seems to kill the rest. Serve with lime wedges, your choice of tortillas, and sour cream.

Provided by Chef Mikey

Categories     Main Dish Recipes     Taco Recipes     Beef

Time 8h30m

Yield 8

Number Of Ingredients 21

⅓ cup soy sauce
¼ cup olive oil
1 small lime, juiced
3 tablespoons white vinegar
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground white pepper
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon cayenne pepper
½ teaspoon ground cumin
½ teaspoon smoked paprika
1 ½ pounds beef flank steak, trimmed of excess fat
1 medium ripe mango, diced
1 avocado, chopped
1 medium lime, juiced
1 fresh jalapeno pepper, seeded and diced
¼ cup chopped red onion
¼ cup chopped fresh cilantro
1 (12 ounce) package tortillas

Steps:

  • Combine soy sauce, olive oil, lime juice, vinegar, garlic, salt, black pepper, white pepper, garlic powder, oregano, cayenne pepper, cumin, and paprika in a container. Place flank steak in the marinade and refrigerate for 8 to 24 hours.
  • Mix mango, avocado, lime juice, jalapeno, red onion, and cilantro together to make the salsa.
  • Set an oven rack at least 6 inches from the heat source and preheat the oven's broiler.
  • Remove flank steak from marinade and pat dry with paper towels.
  • Broil flank steak on high, flipping at the halfway mark, until steaks are beginning to firm and are hot and slightly pink in the center, about 18 minutes. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C).
  • Cut flank steak into small cubes. Wrap 8 tortillas in a paper towel and heat in the microwave until soft, 20 to 30 seconds. Serve steak on tortillas.

Nutrition Facts : Calories 300.6 calories, Carbohydrate 29.2 g, Cholesterol 18.9 mg, Fat 15.3 g, Fiber 5.7 g, Protein 14.3 g, SaturatedFat 3.1 g, Sodium 789.4 mg, Sugar 5.2 g

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