Cast-Iron Seared Flank Steak Tacos embody a culinary celebration that brings together a rich tapestry of flavors and textures, expertly layered to create a dish that is as satisfying as it is vibrant. The star of the show, flank steak, is marinated in a zesty concoction of citrus juices, soy sauce, Worcestershire, and a blend of spices that penetrate deep into the meat, infusing it with complexity and a hint of smokiness. This marinated steak is then seared in a hot cast-iron skillet to achieve a perfectly caramelized crust while maintaining a tender and juicy interior, which is essential for the perfect bite.
What is a flank steak?
Flank steak is a popular cut of beef known for its flavor and texture. It is a long, flat piece of meat that’s particularly fibrous, making it lean and tough. Flank steak is best when marinated and cooked quickly over high heat, and it is essential to slice it against the grain to enhance tenderness. This cut is favored in various dishes, including stir-fries and fajitas, due to its robust beefy flavor and ability to soak up marinades.
The marinade is composed thoughtfully, using lime and orange juices for their brightness and incorporating the rinds to deepen the citrus undertones without overpowering the steak’s natural flavor. Adding paprika, chili powder, and brown sugar introduces a sweet heat that caramelizes beautifully when seared, offering a robust, bold, and inviting flavor profile. Freshly chopped cilantro adds a final herbal touch to the marinade, bridging the various flavors with fresh, clean notes.
Accompanying the steak is a tangy red cabbage slaw; a crunchy, vibrant counterpart that contrasts the richness of the meat. This slaw combines thinly sliced red cabbage with fresh tomatoes and green onions, dressed in a homemade vinaigrette of extra virgin olive oil, apple cider vinegar, and honey, further enhanced with a touch of Dijon mustard and lime juice. This slaw is not just a side but a crucial component that brings brightness and acidity, balancing each taco with its crisp texture and refreshing sharpness.
The assembly of these tacos is an art in itself. It begins with a drizzle of homemade cheese sauce – a rich blend of melted cheese, milk, and a hint of chili powder- adding a creamy decadence that melds the layers of flavors together beautifully. Then, a generous portion of succulent, seared flank steak is layered upon the cheese sauce, followed by a hearty scoop of zesty slaw. A sprinkle of fresh cilantro over the top adds a final note of freshness, enhancing the dish’s visual appeal and adding another layer of flavor.
SUGGESTED RECIPE: Chicken Tikka Masala Tacos with Yogurt Slaw
Cast-Iron Seared Flank Steak Tacos are a feast for the senses. Each element, from the marinated and seared steak to the tangy slaw and velvety cheese sauce, works harmoniously to deliver a profoundly satisfying taco experience.
Whether enjoyed in a casual setting or as part of a festive taco night, these tacos will impress and delight anyone lucky to try them. They are ideal for any gathering, promising to transport your taste buds with their bold flavors and dynamic textures, making every bite a celebration of what makes tacos so universally loved.
Cast-Iron Seared Flank Steak Tacos
4
servings24
hours30
minutes24
hours30
minutesCast-Iron Seared Flank Steak Tacos feature marinated and seared flank steak served in warm tortillas with tangy red cabbage slaw and a creamy cheese sauce, creating a vibrant and satisfying fusion of flavors.
Ingredients
- For the Cast-Iron Seared Flank Steak
3 pound flank steak
4 cloves garlic, smashed
2 limes, juiced
1 orange, juiced
1 large onion, quartered
1/4 cup extra virgin olive oil
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon paprika
1/4 cup brown sugar
1 teaspoon chili powder
2 tablespoons cilantro, freshly chopped
to taste, salt and ground black pepper
- For the Tangy Red Cabbage Slaw
3 cups red cabbage, thinly sliced or chopped
1 cup tomatoes, diced
1/4 cup cilantro, freshly chopped
1/2 cup green onion, chopped
1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon lime juice, freshly squeezed
to taste, salt and ground black pepper
- For the Cheese Sauce
2 tablepsoons butter
2 tablespoons all-purpose flour
1 cup milk
1 cup shredded cheese (Cheddar, Monterey Jack, or a blend of your choice, depending on your preference)
1/4 teaspoon chili powder
to taste, salt and ground black pepper
- For the Tacos
12 flour tortillas
1 lime, cut into wedges
1/4 cup cilantro, freshly chopped
Directions
- Marinate the Steak:
Combine lime juice, orange juice, extra virgin olive oil, soy sauce, Worcestershire sauce, salt, ground black pepper, paprika, brown sugar, chili powder, and cilantro. Place the flank steak in a resealable bag or dish, pour the marinade over it, add the orange rinds, lime rinds, garlic, and onion, and refrigerate it overnight. - Prepare the Red Cabbage Slaw:
Toss red cabbage, tomatoes, cilantro, and green onions in a large bowl. Whisk together extra virgin olive oil, apple cider vinegar, Dijon mustard, honey, lime juice, salt, and ground pepper. Pour the dressing over the cabbage mixture. Cover and chill for at least 30 minutes to allow the flavors to meld. - Sear the Steak:
Remove the steak from the marinade, and pat it dry with paper towels (to ensure proper searing). Let it rest outside the fridge for 30 minutes to come to room temperature. Once at room temperature, heat a cast-iron skillet over high heat and sear the steak for 3-4 minutes per side for a medium-rare finish. Let the steak rest for 10 minutes after cooking, and then slice it against the grain into thin strips. - Prepare the Cheese Sauce:
Melt the butter in a small saucepan. Whisk in the flour, and cook for 1-2 minutes until golden brown. Gradually add 1 cup of milk, stirring until thickened. Then, lower the heat and blend in the shredded cheese and paprika until smooth. Season with salt and ground black pepper to taste. Adjust the thickness with additional milk if necessary. - Warm the Tortillas:
Heat each tortilla in a dry skillet or directly over a flame until warm and pliable. - Assemble the Tacos:
Lay warm tortillas on a serving plate, drizzle with creamy cheese sauce, add slices of the seared flank steak, top generously with tangy red cabbage slaw, and garnish with freshly chopped cilantro. Serve with lime wedges on the side for a fresh citrus kick.
Recipe Video
Notes
- Heat tortillas in a dry skillet over medium heat for about 30 seconds on each side until they are warm and slightly charred. For added smokiness, place them directly over an open flame for a few seconds per side. Wrap them in a clean cloth or a tortilla warmer to stay warm and pliable until ready to serve.