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grilled flank steak tacos with ancho chiles and citrus

flank steak tacos with citrus ancho chile marinade

These grilled flank steak tacos are so juicy, tender and flavorful, you’ll want to eat them all summer long. Whole citrus fruit and dried ancho chiles give them a bright, smoky, spicy edge.

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Ingredients

Instructions

  1. Heat a dry cast iron skillet over medium heat. Add chiles and toast until fragrant, turning frequently to prevent burning, 2- 3 minutes. Transfer to a bowl and cover with boiling water. Let chiles soak until soft but not much longer, about 10 minutes. Remove stems and tear chiles into pieces in the blender. Add orange, limes, garlic, honey, salt, peppercorns, allspice, vinegar, water and olive oil in a blender and puree until smooth. 
  2. Place the steak in a large, heavy duty ziplock bag and pour the sauce over top. Seal the bag and toss the marinade around to fully coat the meat. Refrigerate at least 3 hours and up to 24 hours. 
  3. Remove steak from the refrigerator 30 minutes before you’re ready to grill. Preheat a grill to medium high heat (about 450°F). Oil grates. Remove steak from marinade, letting excess drip off. Grill the steak for about 6 minutes per side for medium rare, turning once, or until steak is lightly charred and the thickest part of the meat registers 135°F with an instant-read thermometer. Transfer to a cutting board and let rest for 5 minutes. Thinly slice meat against the grain. 
  4. To assemble tacos, place a warm tortilla on a plate and top with a few slices of avocado and a portion of grilled flank steak. Sprinkle with shredded cabbage, radishes and cilantro and garnish with lime wedges. If desired, serve with your favorite salsa or pico de gallo.

Notes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Keywords: flank steak tacos