Flank Steak Tacos

🥄 Ingredients

• ¼ cup orange juice
• 2 tablespoons olive oil, (plus more to coat)
• 2 tablespoons white wine vinegar
• 2 teaspoons chili powder
• 1 teaspoon kosher salt, (plus more to coat)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon freshly ground black pepper, (plus more to coat)
• 1 pound flank steak
• Warm corn or flour tortillas
• Diced onions
• Chopped cilantro
• Guacamole
• Fresh salsa or pico de gallo

👨‍🍳 Instructions

1. 1

   In a small bowl, whisk together the orange juice, olive oil, vinegar, chili powder, salt, onion powder, garlic powder, cumin, smoked paprika, and black pepper until well combined.

2. 2

   Add the flank steak and marinade into a large plastic storage bag or large baking dish. Massage the marinade into the steak until it's evenly coated, then seal or cover, and refrigerate for 2 hours, up to 8 hours.

3. 3

   Remove the steak from the marinade and shake off any excess liquid. Transfer it to a cutting board and lightly pat it dry with paper towels.

4. 4

   Lightly drizzle the steak with olive oil on both sides and season it with a small sprinkle of kosher salt and pepper on both sides.

5. 5

   To grill: Heat a grill on high heat. Add the flank steak and cook for 4 to 8 minutes per side depending on the thickness of the meat.

6. 6

   To cook on the stove: Heat a cast iron skillet or grill pan over medium-high heat. Add the flank steak and cook for 5-8 minutes on each side depending on the thickness of the meat.

7. 7

   When the steak’s doneness is to your liking (an internal temperature of 130°F for medium rare, 140°F for medium, 150°F for medium-well, and 160°F for well done), transfer it to a cutting board and let it rest for 5 minutes.

8. 8

   Slice it against the grain into thin strips and serve in warm corn or flour tortillas with a dollop of guacamole, diced onions, chopped cilantro, and your favorite fresh salsa or pico de gallo.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.