Mexican Flank Steak Tacos Recipe

5 1 1
Mexican Flank Steak Tacos Recipe
Mexican Flank Steak Tacos Recipe photo by Taste of Home
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Mexican Flank Steak Tacos Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. + marinating Grill: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. + marinating Grill: 15 min.

Ingredients

  • 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)

Directions

In a large resealable plastic bag, combine the first seven ingredients. Add the steak; seal bag and turn to coat. 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 145°; medium, 160°; well-done, 170°). 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. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Mexican Flank Steak Tacos in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p213

Nutritional Facts

2 tacos: 612 calories, 33g fat (7g saturated fat), 54mg cholesterol, 739mg sodium, 56g carbohydrate (18g sugars, 12g fiber), 28g protein.

  • 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)
  1. In a large resealable plastic bag, combine the first seven ingredients. Add the steak; seal bag and turn to coat. Refrigerate for 6 hours or overnight.
  2. 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.
  3. For salsa, grill the mango, pineapple and avocado, covered, over medium heat for 2-3 minutes on each side or until tender; set aside.
  4. 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 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes.
  5. 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.
  6. Thinly slice beef across the grain; place on tortillas. Top with salsa and pesto. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Mexican Flank Steak Tacos in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p213

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sjmdam User ID: 4248228 226837
Reviewed May. 24, 2015

"great flavor the pesto with the salsa was hot then cool. We do not like real spicy so I did my pesto with a anaheim pepper( med hot pepper) instead of the habanero one.

The grilled mango and pineapple were wonderful combo."

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