Flank Steak Street Tacos Recipe - Butter Your Biscuit (2024)

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I wish every day was taco Tuesday, I mean I love them that much like my Crispy Shrimp Tacos or my Salsa Chicken Tacos! These Chipotle-Lime Flank Steak Street Tacos are such an easy recipe and full of flavor. Marinated in lime juice, garlic, chipotle, and cilantro seared on a super hot skillet or grill. YUM!

Why this recipe works

Tacos don't have to be complicated, this recipe uses simple ingredients is perfect for your next taco night. The tender steak can be made on a outside grill or a hot skillet on the stovetop just like my Skirt Steak with Chimichurri Sauce.

Ingredients Needed

Ingredient Notes

• Steak- Flank steak, skirt steak or flap meat are all a very similar cut of steak. Sirloin steak ia another option.
• Chipotle in adobo sauce-this comes in a can usually in the Mexican section of you grocery store.
• Lime wedges- A generous squeeze of lime gives the meat a nice citrus flavor.
• Cilantro- I love the freshness of it, but you can use flat leaf parsley if your not a fan.
• Salt and Pepper- Use kosher salt and don't skimp you may even need to add a sprinkle once its off the grill.
• Tortillas- Flour or corn, whichever you prefer. I like to use smaller tortillas.
• Cheese-I use cotija cheese, but regular shredded cheese is also great!

• 2 lbs flank steak
• Juice of 4 limes
• 4 chipotle peppers diced plus 2 tablespoons adobo sauce
• 1/2 cup chopped cilantro
• 1 teaspoon salt
• 1/4 cup olive oil
• 4 garlic cloves diced
• Cotija cheese

• Corn or flour tortillas

Pica de Gallo

• 1/2 cup red onion diced
• 1/2 jalapeno pepper seeded and diced
• 3 Roma tomatoes diced
• 3/4 cup chopped cilantro
• juice of 2 limes
• 1 teaspoon salt

• In a small bowl add lime juice, chipotles and adobo sauce, salt, garlic, cilantro, and olive oil mix until combined. in a large ziplock bag add flank steak and pour marinade in. Refrigerate for 4-8 hours.

• Heat a cast-iron skillet or grill on high. Remove the steak from the marinade and place it on the hot skillet/grill for about 4-5 minutes then flip and cook another 4-5 minutes for medium-rare. Or until the desired doneness.

• Let steak rest for 10-15 minutes. Then slice in thin slices against the grain.

• Pica de Gallo- Combine onions, jalapeños, tomatoes, and chopped cilantro in a large bowl. Squeeze in the juice of 2 limes and add the salt. Mix until combined Add more salt to taste

You can also use skirt steak or flap meat.

If you are not sure how to tell when the steak is done I highly recommend using a digital meat thermometer.

If you have leftover chipotle peppers in adobo sauce just through it all in a freezer baggie and freeze it for other recipes.

I used white corn tortillas, but flour tortillas are another great option.

I highly recommend grilling the tortillas, it adds a nice layer of flavor.