Name: Chili Lime Steak Tacos
Prep time: 5 min
Cook time: 8 min
Total time: 733 min
Ingredients: 2-3 lb flank steak; Toppings: Sour cream, sweet and sour pickled red onions, fresh pico de gallo salsa, and crumbled cotija cheese; 12 flour tortillas; 1 tbsp chili powder; 1 teaspoon salt; ¼ teaspoon pepper; ½ teaspoon garlic powder; ½ teaspoon paprika; ½ teaspoon cumin; ½ cup avocado oil (or olive oil); ½ cup lime juice

JUMP TO RECIPE

Had some flank steak from the steer we butchered last spring, so when my parents decided to visit, I whipped up some epic steak tacos! First, I marinated and grilled the flank steak to tender, juicy perfection. Then, I filled homemade flour tortillas with that succulent steak, topped it off with sweet and sour pickled red onions, fresh pico de gallo salsa, and crumbled cotija cheese. A quick drizzle of lime juice made these chili lime steak tacos absolutely irresistible!

Best Marinade for Chili Lime Steak Tacos

For the marinade, I soaked the flank steak (you could totally use skirt steak too—check the FAQs for swapping tips) for a full 24 hours. Here’s what I used:

½ cup lime juice
1 tablespoon chili powder
1 teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon cumin
½ cup avocado oil (or olive oil)

Cooking Method for Steak Tacos

After marinating, I let the steak sit at room temperature for about 30 minutes before tossing it on a hot grill. Pro tip: Use a digital thermometer to keep an eye on that internal temperature! For the best flavor and tenderness, aim for medium rare. Pull it off at 120°F and tent it with foil while it rests for 20 minutes. Skirt steak should be quick-seared for just 2-3 minutes per side over high heat, or you risk it turning tough. Flank steak needs a little more time—grill or broil it for about 4-5 minutes on each side.

Slicing the Steak for Tacos

To slice the steak, make sure you cut against the grain at a 45-degree angle. This little trick helps break up the muscle fibers, giving you tender bites that are perfect for tacos. Nobody wants chewy filling, right?

Steak Taco Toppings

I like to keep my steak taco toppings simple so the delicious flavors of the steak really shine. I used sweet and sour pickled red onions, fresh pico de gallo, and a sprinkle of cotija cheese. If you want to jazz it up, lime crème would be an awesome addition! My kids, however, are all about sour cream and shredded cheddar cheese. You really can’t go wrong with toppings on these!

Oh, and if you want to take your tacos to the next level, definitely try making your flour tortillas from scratch. Trust me, it’s easier than you think and way tastier than store-bought ones!

Slices O Chili Lime Steak Tacos on a Plate

Frequently Asked Questions

Flank steak and skirt steak are both flavorful, lean cuts of beef that are perfect for tacos. Each are prepared slightly different however. Here is what you need to know about each cut of meat.

Flank steak is sourced from the abdominal area of the cow, while skirt steak comes from the plate region.

Flank steak, being thicker with a more pronounced grain, is ideal for grilling or broiling. On the other hand, skirt steak, being thinner with a looser texture, is well-suited for quick cooking methods such as searing.

Yes, flank steak’s thickness makes it excellent for grilling or broiling to achieve a delicious char. Skirt steak, with its thinner profile, benefits from quick searing for optimal results. Pull both when the internal temperature reaches 120 degrees F. Tent with foil while it rests and the temperature will rise to a medium-rare.

Absolutely. Marination is key for both flank and skirt steak to enhance tenderness and infuse flavors. Consider marinating for at least 30 minutes to let the flavors penetrate the meat.

Yes, both cuts are flavorful and lean, making them excellent choices for a healthier taco option.

While both cuts can be used, it’s recommended to stick to the recommended cooking methods for each to achieve the best texture and flavor. Flank steak’s thickness suits it for grilling, while skirt steak’s thinness makes it ideal for quick searing.

Using either Skirt Steak or Flank Steak requires cutting against the grain at a 45 degree angle to maximize tenderness, and don’t forget to let the meat rest before slicing for optimal juiciness.

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