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These Spicy Steak Soft Tacos offer a zesty combination of comfort and vibrant flavors, delivering a sizzling taste of the Southwest for any occasion. Whether you’re in the mood for a quick weeknight meal or a lively weekend gathering, these tacos are sure to satisfy your cravings!
Why You’ll 🫶🏻 these Tacos
These tacos go beyond merely satisfying your hunger; they are adaptable to various dietary needs, whether you’re gluten-free or following a keto lifestyle. Additionally, they are quick and simple to prepare, making them perfect for hectic weeknights or spontaneous get-togethers. With a few quality ingredients, an economical cut of beef, and a sprinkle of creativity, you can transform this traditional dish into something uniquely yours. So, fire up the stove and enjoy the delight of grilled flank steak tacos, bound to become a staple at your dining table! Happy cooking! ~Nicole
Key Ingredients for Spicy Steak Soft Tacos
Flank Steak is a lean cut of beef from the abdominal muscles of the cow, known for its rich flavor and slightly chewy texture. It is marinated to enhance flavor and is best cooked quickly over high heat, making it ideal for flavorful tacos.
The Marinade or Rub combines several key ingredients to create a delicious marinade for flank steak. Chili powder brings a warm, spicy kick, while cumin adds a nutty, earthy flavor. Coriander adds a hint of citrus, and salt enhances all the flavors. Garlic introduces a savory depth, scallions provide a mild onion taste, and jalapeños add a fresh, spicy touch.
The Sauce’s ingredients come together to form a tangy, subtly sweet blend perfect for steak tacos. The rich tomato sauce serves as a hearty foundation, while lime juice adds a refreshing citrus note. Brown sugar rounds out the flavor profile by countering the acidity with a hint of sweetness, and water helps adjust the consistency.
Equipment Needed
- Chef’s knife
- Knife sharpener
- Plastic cutting board
- Glass nesting bowls
- 12-inch non-stick skillet
- Tortilla warmer
Tips for Making Spicy Steak Soft Tacos
- First, make sure you have a very sharp knife. I have this very inexpensive knife sharpener that I keep on the counter and use almost every day. To easily slice the flank steak, place it in the freezer for twenty minutes. While it is in the freezer, combine the spices, salt, garlic, scallions, and jalapeños in a large bowl. Slice the steak in half lengthwise. Working with one half at a time, slice against the grain into ¼-inch-thick slices. Add the steak to the bowl, toss, cover, and refrigerate for up to 2 hours.
- Heat half of the oil in a large 12-inch non-stick skillet (a cast-iron pan works well, too) over high heat, just until smoking. Add half of the steak mixture, and cook, turning slices once, just until browned, about 1 minute per side. Transfer to a clean bowl and repeat with the remaining steak.
- Off heat, add the tomato sauce, water, brown sugar, and lime juice to the skillet, scraping up any brown bits. Using a slotted spoon, transfer the steak to a cutting board, leaving the accumulated juices in the bowl. Chop the steak into rough 1-inch pieces.
- Add the reserved juices to the skillet and cook over medium heat until reduced by half, about 6-8 minutes. While the sauce is reducing, I like to warm 6-inch corn tortillas directly over my gas stove and keep them warm in a tortilla warmer. Return the steak to the skillet and cook until the meat is glazed and just warmed through, about 2 minutes. Divide the meat among the tortillas or serve family-style.
Substitutions
- You can use skirt steak instead of the flank steak, just remember to keep the weight the same. You will need to cut the skirt steak into 4-inch sections with the grain and then into ¼-inch slices against the grain.
- Substitute the Mexican chili powder with regular chili powder. I like to use Mexican chili powder because it is a blend of dried chilis like ancho, guajillo, and pasilla, where as regular chili powder has more cumin and less dried chilis.
- Substitute the jalapeños with serrano peppers for a spicier kick.
- Use safflower oil or olive oil as a substitute for the vegetable oil.
- Substitute beef stock for the water for a deeper flavor.
- I use white corn tortillas, but you can substitute them with flour tortillas, Homemade or store-bought.
Serving Suggestions
From side dishes to toppings, when tacos are on the menu, the possibilities are endless. For these tacos, I like to keep it simple and top them with chopped white onion, crumbled queso fresco, and a squeeze of lime. Here are some other ideas from starters to desserts.
- Blackberry Margarita
- Tomatillo and Poblano Guacamole
- Avocado-dressed Shrimp a la Mexicana
- Pico de Gallo
- Pickled Jalapeño Salsa
- Fire-roasted Tomato Salsa
- Roasted Tomatillo Salsa
- Tomatillo and Guajillo Salsa
- Tex-Mex-Layer Dip
- Chili con Queso
- Mexican Red Rice
- Mexican Rice with Tomatoes and Black Beans
- Refried Beans
- Pina Colada Cake post, plus links to other festive desserts for a fiesta!
Other main dishes you may enjoy…
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Spicy Steak Soft Tacos
Equipment
Ingredients
- 1 flank steak (about 1 ½ pounds), sliced lengthwise into ¼-inch thick pieces
- 1 tablespoon Mexican chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon Mexican oregano
- ¾ teaspoon kosher salt
- 4 cloves medium cloves garlic, mince
- 4 scallions, trimmed, halved lengthwise and green, and white parts cut into 1-inch lengths
- 1-2 jalapeños, seeded and minced
- 4 teaspoons vegetable oil, divided
- ½ cup (8 ounces) canned tomato sauce
- ½ cup (8 ounces) water
- 1 ½ teaspoons light brown sugar
- 1 tablespoon freshly squeezed lime juice
- 12-16 (6-inch) white corn tortillas
Optional Toppings
- Chopped fresh cilantro
- Diced white onion
- Crumbled Queso Fresco
- Lime wedges
Instructions
- To firm the meat, place it in the freezer for 20 minutes before slicing. While the meat is in the freezer, add the chili powder, cumin, coriander, oregano, salt, garlic, scallions, and jalapeños into a large bowl. Remove from the freezer and cut the steak in half lengthwise. Working with one half of the steak at a time, cut the meat against the grain into ¼-inch thick slices. Add the sliced to the bowl and toss to coat. Cover with plastic wrap and refrigerate for up to 20 minutes.
- Heat teaspoons of oil in a 12-inch non-stick skillet over high heat until just smoking. Add half of the steak mixture and cook, turning slices once until browned, about 1 minute per side. Transfer the meat to a clean bowl. Repeat with the remaining oil and meat mixture.
- Off heat, add the tomato sauce, water, brown sugar, and lime juice, scraping up any browned bits with a wooden spoon. Meanwhile, using a slotted spoon, transfer the browned meat mixture to a cutting board, reserving accumulated juices in the bowl. Chop the steak into rough 1-inch pieces.
- Add the reserved meat juices to the skillet and cook, stirring, until reduced by half to form a glaze, about 6-8 minutes over medium heat. Return the steak to the skillet and cook until the meat is glazed and just cooked through.
- Divide the steak among the warmed tortillas or serve family style.
- I like to serve these tacos with chopped fresh cilantro, diced white onion, crumbled Queso Fresco, and lime wedges. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Adapted from Cook’s Country Skillet Suppers, July 2011
