Cilantro Lime Flank Steak Tacos – Steak marinated in a cilantro lime marinade and grilled to perfection, stuffed into tacos and topped with all the fixings!

There is something about the smell of grilled food that just makes me happy. But then again I also like it when the edges of my grilled cheese are a little burned. And I will be the first person to raise my hand and offer to take the burned toast at breakfast. I dunno… I just like it! So you can imagine my delight when there are some nice charred veggies or steak on my plate! 🙂

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It’s getting warmer out and that means it’s time to dust of the grill and put it to good use.

It shouldn’t matter if it’s 70° or 30° outside you need to make these! This marinade for this recipe is as simple as throwing some ingredients into a food processor and then into a bag with a nice sized flank steak to marinate before onto a grill for charred perfection!

You can also check this recipe out over at Jenna’s blog Eat, Live, Run!

Here is what you’ll need: 2 lb. flank steak or skirt steak, one lime, olive oil, cilantro, garlic, red pepper flakes, honey, ancho-chili pepper, cumin, salt and pepper.

To start, measure out all of your ingredients.

Then, add into a mini food processor the cilantro leaves and one peeled, smashed garlic clove.

Next squeeze in the juice of a whole lime.

Then secure the lid and pulse it quickly to get everything roughly chopped.

Next goes in all those seasonings…


Next measure in the honey. If you don’t happen to have any honey on hand, you can substitute with a little agave or sugar.

Next, pour in the olive oil.

Then secure the lid and process until combined.

Now you can place your flank steak in a gallon size re-sealable bag or shallow dish that has a tight fitting lid.


Next pour the marinade over the steak; seal the bag and massage the bag to evenly coat and cover the flank steak.

Next just let it hang out on the counter for 30 minutes; bringing the meat up to room temperature so it’s ready for the grill.

Preheat your grill over medium-high heat. Once hot, grill the marinated flank steak for 6-10 minutes per side, depending on how well you want it done.

Once it has reached your desired done-ness; remove from grill onto a cutting board then cover with tin foil. Let it rest for 5-7 minutes before slicing, so the meat can relax and the juices can redistribute.

Next, slice across the grain and at a slight angle; a sharp knife can be really helpful here!

Then warm up a few flour tortillas and lay some thinly slice steak in the center.

Lastly, grate up some Monterey Jack cheese, chop some lettuce and prepare some pico de gallo.

Finally, it’s time to dig in!

Enjoy! And if you give these Cilantro Lime Flank Steak Tacos a try, let me know! Snap a photo and tag me on twitter or instagram!

Cilantro Lime Flank Steak Tacos
Yield: 6+ servings

Cilantro Lime Flank Steak Tacos

Steak marinated in a delicious cilantro lime marinade and grilled to perfection, stuffed into tacos and topped with all the fixings!

Prep Time 50 minutes
Cook Time 12 minutes
Total Time 1 hour 2 minutes

Ingredients

  • 1 (2 lb) flank steak or skirt steak
  • 1/3 cup olive oil
  • juice of 1 lime
  • 1 clove of garlic, smashed
  • a handful of cilantro
  • 2 teaspoons of honey
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of ancho-chili pepper
  • 1/2 teaspoon red pepper flakes
  • Kosher salt and fresh black pepper, to taste
  • 10-12 soft flour tortillas
  • iceberg lettuce, shredded or sliced

Instructions

In a mini food processor; place the cilantro, garlic and lime juice and pulse quickly until chopped. Toss the remaining ingredients in with the cilantro/garlic and pulse until combined.

Marinate flank steak for 30 minutes on the counter top, bringing the meat up to temp before grilling it.

Grill the flank steak 6-10 minutes per side on medium-high heat. I found that on my grill, on medium-high heat, 6 minutes per side is good for a medium-well done steak.

Heat up some warm soft flour tortillas, layer with thinly sliced strips of the Cilantro-Lime Steak, shredded ice berg lettuce, Salsa Fresca {see my recipes} and top with shredded Monterey Jack cheese!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

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