Zesty No-Marinade Flank Steak Tacos
Elevate your taco night with these Zesty No-Marinade Flank Steak Tacos! This simple yet flavorful recipe relies on the natural juices of key limes and a sprinkle of seasoning salt to bring out the deliciousness of flank steak. Perfectly grilled to retain a juicy texture, the steak is served in warm corn tortillas and topped with a vibrant mix of fresh cilantro, onions, jalapeños, and a dollop of creamy avocado. Quick, easy, and bursting with flavor, these tacos are ideal for gatherings or a cozy night in. Serve with tangy salsa verde and enjoy a delightful culinary experience that your family and friends will love!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
flank steak
2-3 lbs (Tenderized)
key limes
5-6 (Juiced)
seasoning salt
2 teaspoons (To taste)
black pepper
1 teaspoon (To taste)
corn tortillas
12-16 (Warmed)
rosarita refried beans
16 ounces (Heated)
jalapenos
8 ounces (Sliced lengthwise)
cilantro
1 bunch (Finely chopped)
yellow onion
1 (Finely chopped)
herdez salsa verde
8 ounces (To taste)
key lime
1 (For serving)
shredded cabbage
Optional (For serving)
avocado
1 slice (Optional for serving)
Instructions
1
Begin by tenderizing the flank steak with a mallet. Use a lime squeezer or juicer to extract the juice from the key limes and marinate the meat with the lime juice, seasoning salt, and black pepper. Let it rest for about 10-15 minutes for the flavors to meld.
2
While the steak is resting, finely chop the yellow onion and cilantro, then set aside.
3
Grill the flank steak on medium-high heat until a slight pink remains in the center—this usually takes about 5-7 minutes per side, depending on thickness. Move it to a cutting board, cover it loosely with foil, and let it rest for about 5 minutes before cutting.
4
After resting, cut the steak into small cubes and keep warm in the oven set to low heat or off to the side of the grill.
5
In a small saucepan, heat the Rosarita refried beans over medium heat until warmed through, stirring occasionally.
6
On the stovetop, heat a frying pan or iron skillet and add a small amount of canola oil. Warm each corn tortilla for about 30 seconds on each side or until pliable.
7
Assemble the tacos by spreading a spoonful of refried beans in the center of each tortilla. Add a generous portion of the grilled flank steak along with shredded cabbage, cilantro, onion mix, a slice of fresh jalapeño, and avocado if desired.
8
Finish off with a drizzle of Herdez salsa verde, a squeeze of extra lime juice, and serve immediately.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary cut of meat used in this taco recipe?
The recipe uses 2-3 lbs of flank steak.
How long does the flank steak need to marinate?
The steak only needs to rest for about 10-15 minutes with the lime juice and seasonings for the flavors to meld.
What type of limes are recommended for the juice?
The recipe specifically calls for the juice of 5-6 key limes.
How should the flank steak be prepared before adding juice?
Begin by tenderizing the flank steak with a mallet.
At what heat should the flank steak be grilled?
Grill the steak on medium-high heat.
How long does it take to grill the steak per side?
It usually takes about 5-7 minutes per side, depending on the thickness of the meat.
What is the desired level of doneness for the steak?
The steak should be grilled until a slight pink remains in the center.
How long should the steak rest after grilling?
Let the steak rest for about 5 minutes before cutting.
How should the steak be cut for the tacos?
After resting, the steak should be cut into small cubes.
How can I keep the steak cubes warm while preparing the rest of the meal?
Keep the meat warm in an oven set to low heat or off to the side of the grill.
What type of tortillas are used in this recipe?
The recipe calls for 12-16 corn tortillas.
How do you warm the corn tortillas?
Heat a frying pan or iron skillet with a small amount of canola oil and warm each tortilla for about 30 seconds on each side.
Which brand of refried beans is suggested?
The recipe suggests using Rosarita refried beans.
How should the refried beans be prepared?
Heat them in a small saucepan over medium heat until warmed through, stirring occasionally.
What specific salsa is used for the finishing drizzle?
Herdez salsa verde is recommended for finishing the tacos.
What vegetables are included in the fresh topping mix?
The mix includes finely chopped yellow onion, cilantro, and sliced jalape%C3%B1os.
Is cabbage included in the recipe?
Shredded cabbage is listed as an optional topping for serving.
Can I add avocado to these tacos?
Yes, adding a slice of fresh avocado is an optional way to garnish the tacos.
What seasonings are applied to the meat?
The steak is seasoned with 2 teaspoons of seasoning salt and 1 teaspoon of black pepper.
How many key limes are needed for the garnish?
One extra key lime is suggested for serving.
What is the first step in assembling the tacos?
The assembly starts by spreading a spoonful of refried beans in the center of each warmed tortilla.
How many tacos does this recipe yield?
Based on the ingredients, it yields approximately 12 to 16 tacos.
How are the jalape%C3%B1os prepared?
The jalape%C3%B1os should be sliced lengthwise.
Does the recipe require a long marinating time?
No, it is a no-marinade recipe that only requires a short 10-15 minute rest with lime juice.
Is this recipe considered spicy?
With jalape%C3%B1os and salsa verde, the recipe has a spicy flavor profile.
What type of oil is used to warm the tortillas?
Canola oil is used to warm the tortillas in a pan.
What makes these tacos 'zesty'?
The heavy use of key lime juice and fresh cilantro provides the zesty flavor profile.
What is the best way to extract juice from the limes?
A lime squeezer or juicer is recommended for extracting the juice efficiently.
Should the onion and cilantro be mixed?
Yes, the instructions suggest using them together as an onion and cilantro mix during assembly.
Can these tacos be served for groups?
Yes, they are described as ideal for gatherings or a cozy night in.