Thursday, July 7, 2011

Flank Steak Tacos

It's well into the summer season, and it's well over 110 degrees daily here in Arizona. What better way to enjoy some cool air conditioning, then some spicy steak tacos. With a simple marinade, minimal ingredients, and quick cook time, this is a great week night dinner.

Flank Steak Tacos:


  • 1 lb. flank steak, or skirt steak, sliced in strips
  • juice of 1 lime
  • 2 tbsp. olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp. cumin
  • 1 fresh jalapeno, minced
  • 1/4 cup chopped fresh cilantro
  • 2 bell peppers of various color, seeded, de-ribbed, and sliced into strips
  • 1 large onion, thinly sliced
Mix all ingredients, excluding bell peppers and onions, coating the steak well with marinade. Let sit in fridge for at least 1 hour.

Heat skillet over high heat. Add  meat and cook until browned. Remove meat to rest and add bell peppers and onions to skillet, cooking until soft in leftover oil and juices.

Serve meat, pepper & onion mixture with fresh tortillas, and any toppings. My favorite toppings include sour cream, guacamole, salsa, and fresh cilantro, but there are easily enjoyed as is.

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