These flank steak tacos use a lightly seasoned whole steak, grilled and rested before slicing. Look for the long muscle lines before cooking so you can cut across them afterward. Lime goes onto the finished slices for a bright finish without a long marinade.
1 tablespoon (15 ml) fresh lime juice, plus lime wedges for serving
12 small corn tortillas, about 6 inches across
1/2 cup (80 g) finely diced white onion
1/4 cup (10 g) chopped cilantro
Directions
Set up and season. Heat a clean grill to medium direct heat, about 375–400°F (190–205°C), with a cooler area available. Pat the steak dry and note the grain direction. Rub with oil, then distribute Mild Taco Dust in a thin coating on both sides.
Grill with control. Grill for 5–7 minutes on the first side, then turn and begin checking after another 5 minutes. Keep away from flare-ups. Move to the cooler area and close the lid if the coating darkens before the center is ready.
Check and rest. Insert a thermometer from the side into the thickest center. Cook to at least 145°F (63°C) before removing; total grilling may take 12–18 minutes. Transfer to a clean board and rest 5 minutes, exceeding the minimum 3-minute rest.
Warm and slice. While the steak rests, warm tortillas briefly on the cooler grill area and wrap in a clean towel. Cut steak across the long muscle lines into thin 1/4-inch slices, then shorten long strips into bite-size lengths. Toss with the lime juice.
Fill the tortillas. Divide the steak among warm tortillas and scatter with onion and cilantro. Spoon over a little resting juice if wanted, then serve with lime wedges. Keep the toppings light so the sliced steak is easy to taste and bite.
Yield: 4 servings; 12 small tacos. Cooking timing: 12–18 mins + 5 mins resting.
The Dust In This Recipe
Mild Taco Seasoning
$19.99
Make it with Desert Dust Mild Taco Seasoning. Start with the amount listed, then taste before adding more.
✦Mild HeatFull taco flavor without a big hit of heat.
✦Organic SpicesGuajillo, cumin, onion, garlic and other spices build the savory profile.
Flank is a broad, relatively lean steak with a visible grain and pronounced beef flavor. It suits quick cooking followed by thin slicing. Buy actual flank steak; a generic chuck or round steak may need a different method. Try to choose an even 3/4–1-inch thickness so the center and thinner end finish reasonably close together.
HOW DO I CUT FLANK STEAK AGAINST THE GRAIN?
Find the long parallel muscle lines before you cook it. After resting, turn the board so your knife cuts across those lines, roughly at right angles, rather than following them. Make thin slices about 1/4 inch thick. If the slices are too long for a tortilla, shorten them afterward. The aim is short meat fibers, not long chewy strands.
DO I NEED TO MARINATE IT FIRST?
This version uses a thin oil-and-Dust coating just before grilling, then measured lime juice after slicing. That keeps preparation straightforward and gives the finished meat a fresh lime flavor. Do not add a long acidic marinade on top of this method without adjusting the seasoning; it can change texture and salt balance.
HOW DO I STOP THE SEASONING FROM BURNING?
Use the measured light coating, medium controlled heat and a clean grill. Mild Taco Dust contains ground dates, so a heavy crust or direct flare-up can darken quickly. Move the steak to the cooler area if needed and finish with the lid closed. A dark exterior does not tell you whether the middle has reached its cooking temperature.
CAN I COOK FLANK STEAK TACOS IN A SKILLET?
Yes. Use a heavy skillet over medium-high heat. If needed, cut the raw steak into two shorter pieces so it fits without crowding; cook in batches using the oil already coating the meat. Sear about 4–6 minutes per side, then lower the heat and continue as needed to 145°F (63°C). Watch the Dust for scorching. Rest each piece 5 minutes on a clean board, then slice across the grain. Thickness and pan heat matter more than the clock.
WHAT TEMPERATURE AND REST SHOULD I USE?
Cook the thickest center to at least 145°F (63°C) before removing the steak from the grill or pan, then rest at least 3 minutes; this recipe allows 5. Insert the thermometer from the side and check more than one thick spot. Do not rely on expected carryover heat to reach the minimum after removing it. Color alone cannot confirm doneness.
HOW DO I KEEP LEFTOVERS AND CHECK ALLERGENS?
Refrigerate steak separately from tortillas and toppings within 2 hours, or 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below and use within 3–4 days. Reheat to 165°F (74°C); this will cook the steak further, so use a little moisture and stop once hot. The listed recipe has no dairy ingredient, but check corn tortillas and seasoning for wheat, other allergens and cross-contact. The current Mild Taco label does not list mustard.
