Introducing Chef Tom's recipe for Chopped Flank Steak Street Tacos on the Charcoal Grill. Grilled and served with a signature cilantro lime slaw and pico, these tacos are sure to please. Enjoy the flavor and freshness of charcoal-grilled tacos.
WHAT YOU’LL LOVE
- Fajita bath, then a dry rub: One to two hours in Sweetwater Spice Tres Chiles Fajita Bath tenderizes and seasons the flank, and patting it dry before applying the rub helps the crust form.
- High-heat GrillGrates sear: The steak cooks on GrillGrates with the lid open until it has good grill marks, and closing the lid helps it reach 125-130°F.
- Sliced thin, then chopped: Cutting thin slices across the grain and then chopping them into small pieces suits a cut with long muscle fibers and makes a taco-ready filling.
- Fresh slaw and pico: A cilantro lime slaw with a little sugar and a pico with tomato, onion, jalapeño, cilantro, and lime go on soft toasted flour tortillas with cotija.
Flank Steak Street Tacos
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Mexican
Servings
6
Prep Time
50 minutes
Cook Time
45 minutes
Calories
1241
Chef Tom was up at the Kansas Speedway with Yoder Smokers cooking the 810 Sports Party at the 2017 American Royal (the world’s largest barbecue competition) and cooks up some Chopped Flank Steak Street Tacos on the Yoder Smokers 24×48 Flattop Charcoal Grill.
Ingredients
- 1.5-2 pound flank steak
-
Sweetwater Spice Tres Chiles Fajita Bath
-
6 tbsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
-
4 tbsp Code 3 Spices Grunt Rub
- 2 tbsp ground cumin
- cotija cheese
- small street taco sized flour tortillas
- 8 oz slaw mix
- 1/4 cup minced cilantro
- 1/4 cup lime juice
- 2 tbsp sugar
-
salt, to taste
- 1 cup tomato, diced
- 1/3 cup yellow onion, minced
- 1/4 cup jalapeño, seeded, minced
- 1/4 cup cilantro, minced
- 3 tbsp lime juice
-
salt, to taste
For the cilantro lime slaw:
For the pico:
Directions
- Trim any excess fat/silver skin/tissue from the surface of the flank steak. Place in a zip top bag with the Sweetwater Spice Tres Chiles Fajita Bath, mixed according to the instructions on the bottle. Transfer to the refrigerator (or cooler). Let sit 1-2 hours.
- Mix all slaw ingredients well. Store in the refrigerator (or cooler) until ready to serve.
- Mix all pico ingredients well. Store in the refrigerator (or cooler) until ready to serve.
Preheat your Yoder Smokers Adjustable Flattop Charcoal Grill for high heat direct and indirect grilling zones, set up with GrillGrates.
- Remove the flank steak from the marinade. Dab excess moisture from the surface with a paper towel. Combine the Cattleman’s Grill 8 Second Ride Carne Asada Seasoning, Code 3 Spices Grunt Rub and cumin. Season the steak with the mixture.
- Grill the flank on the GrillGrates with the lid open. When you have nice grill marks, flip and continue cooking until the internal temperature reaches 125°F-130°F. You may close the lid to expedite the process once you’ve achieved your grill marks. Rest the meat 5 minutes. Slice thin across the grain. Chop into small bite-sized pieces.
- Toast your tortillas on the flattop grill, just to soften and add a little color. Remove before they get crispy. Fill the taco with the flank steak, top with the slaw, pico and a sprinkle of cotija cheese.
Recipe Note
Recipe FAQ
Why trim the flank steak?
Flank has a layer of silver skin and tissue that stays chewy after grilling. Trimming it leaves clean meat that takes the seasoning directly and slices more easily.
Why marinate the flank for only 1-2 hours?
Flank is a thin, lean cut that absorbs marinade quickly. A short time in the fajita bath seasons and tenderizes it without making the surface mushy. Discard the marinade afterward, since it has touched raw beef.
How do I keep the steak safe while it marinates?
Keep it at 40°F or below the entire time. If you're using a cooler instead of a refrigerator, fill it with plenty of ice and keep the lid closed. The slaw and pico also need to stay cold.
Why pat the steak dry before seasoning?
A dry surface helps the rub stick and lets the steak sear and form grill marks, instead of steaming from the marinade.
What internal temperature should the flank steak reach?
This recipe pulls it at 125-130°F, a medium-rare finish. As an intact whole-muscle cut, that is a common serving preference. USDA's general guidance for whole cuts of beef is 145°F, so anyone who prefers to follow that should cook it to that temperature.
Why slice thin across the grain and then chop?
Flank steak has long, tough muscle fibers. Cutting across them shortens the fibers, and chopping the slices into bite-sized pieces makes the meat tender and easy to scoop into a taco.
Why rest the steak for 5 minutes?
Resting lets the juices settle, so the beef stays moist when it's sliced and chopped.
Why toast the tortillas only briefly?
A few seconds on the flattop softens the tortillas and adds a little color. Taking them off before they crisp keeps them pliable enough to fold around the filling.
Why add sugar to the slaw?
A small amount of sugar balances the sharp lime juice and softens the cabbage's bitterness, so the slaw tastes bright but not harsh.
How long do the slaw and pico keep?
Keep both covered in the refrigerator and use them within about 2 days. Both release juice as they sit, so drain them slightly before serving.
What can I use in place of cotija?
Queso fresco or crumbled feta are good substitutes. Cotija is salty, so taste the filling before adding more.
How should I store leftovers?
Refrigerate within 2 hours of cooking. The chopped steak keeps for about 3-4 days and reheats quickly in a hot skillet.
How indoor-friendly is this recipe?
5 out of 5. A very hot cast iron skillet or grill pan sears the flank, and the tortillas toast in a dry pan.
Recipe Highlights
Fajita bath and dry rub: Season and tenderize the flank.
High-heat grill marks: Build a flavorful crust.
Thin slices, chopped small: Give a tender taco filling.
Cilantro lime slaw and pico: Add fresh crunch and acidity.
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Nutrition
Nutrition
- Nutrition Serving Size
- 9.72 oz
- per serving
- Calories
- 1241
- Carbs
- 75 grams
- Protein
- 133 grams
- Fat
- 42 grams
- Sodium
- 6887 milligrams
