Spiced Flank Steak Tacos with Avocado Salsa
simple spiced flank steak tacos with a vibrant, slightly spicy avocado salsa
yield: approximately 8-10 tacos
Ingredients
Scale
Spiced Flank Steak Tacos:
- 2 lbs flank steak
- 2 tsp kosher salt
- 2 tsp chili powder
- 2 tsp ground coriander
- 1 tsp granulated garlic
- 1 tsp onion powder
- 1 tsp ground cumin
- ½ tsp cayenne pepper
- olive oil
- 8–10 tortillas (corn or flour)
- 1 cup crumbled cotija cheese
- lime wedges
Avocado Salsa:
- 3 avocados, pitted and diced
- ½ small red onion, diced
- 2 red fresno chiles, stemmed and minced
- 2 cloves garlic, minced
- ¼ cup lime juice
- 1 cup packed cilantro, chopped
- kosher salt
Instructions
Spiced Flank Steak Tacos
- Place the flank steak in a large, shallow dish. In a small bowl, whisk together the salt, chili powder, coriander, granulated garlic, onion powder, cumin, and cayenne. Rub the mixture evenly onto all sides of the flank steak. Let sit at room temperature for 25 minutes.
- Meanwhile, make the avocado salsa (recipe below).
- Heat a large cast-iron grill pan or skillet over medium-high heat (depending on the size of your pan, you may want to cut the flank steak in half or thirds). Coat the pan with olive oil. When the oil is hot, sear the flank steak on one side until a good crust forms, about 4 minutes. Flip the steak and continue to cook until your desired doneness (about another 4 minutes for medium).
- Transfer the steak to a cutting board and let rest for 5 minutes. Meanwhile, place the tortillas right onto the hot pan to heat through and char slightly.
- Thinly slice the steak against the grain. Assemble the tacos with a few slices of steak, the avocado salsa, and cotija cheese. Squeeze extra lime juice over top.
Avocado Salsa
- Combine the diced avocado, red onions, red fresno chiles, garlic, lime juice, and cilantro in a small bowl. Mix well.
- Season with kosher salt to taste. Set aside until ready to serve.