Mexican Flank Steak Tacos

Name: Mexican Flank Steak Tacos
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: North America, Mexican
Ingredients: 1 medium onion, chopped; 1/4 cup lime juice; 2 tablespoons lemon-pepper seasoning; 2 tablespoons minced fresh cilantro; 2 garlic cloves, minced; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 beef flank steak (1 to 2 pounds); CILANTRO PESTO:; 1 cup fresh cilantro leaves; 1 habanero pepper; 1 garlic clove; 1/2 teaspoon salt; 1/2 teaspoon pepper; 3 tablespoons olive oil; SALSA:; 1 medium mango, peeled and halved; 2/3 pound fresh pineapple, cut into 3 spears; 2 medium ripe avocados, peeled pitted and halved; 1 medium red onion, chopped; 8 corn tortillas (6 inches)

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 30 min. + marinating Grill: 15 min.

By Taste Of Home Editorial Team

Recipe by Steve Meredith

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 21, 2022

Here's a traditional Mexican main dish prepared with a twist! The fruity salsa cools off the spicy pesto, and in my opinion, definitely makes the dish. Try it on chicken or pork, too. —Steve Meredith, Streamwood, Illinois

TEST KITCHEN APPROVED

Mexican Flank Steak Tacos

1 Reviews Add your review

Yield:4 servings

Prep:30 min

Cook:15 min

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Ingredients

1 medium onion, chopped
1/4 cup lime juice
2 tablespoons lemon-pepper seasoning
2 tablespoons minced fresh cilantro
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 beef flank steak (1 to 2 pounds)
cilantro pesto:

1 cup fresh cilantro leaves
1 habanero pepper
1 garlic clove
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil

salsa:

1 medium mango, peeled and halved
2/3 pound fresh pineapple, cut into 3 spears
2 medium ripe avocados, peeled pitted and halved
1 medium red onion, chopped
8 corn tortillas (6 inches)

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Directions

1
In a shallow dish, combine the first seven ingredients. Add the steak and turn to coat. Cover; refrigerate for 6 hours or overnight.

2
Place the cilantro, habanero, garlic, salt and pepper in a small food processor; cover and pulse until chopped. While processing, gradually add oil in a steady stream.
3
For salsa, grill the mango, pineapple and avocado, covered, over medium heat for 2-3 minutes on each side or until tender; set aside.
4
Drain and discard marinade from steak. Lightly oil the grill rack. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes.
5
Place onion in a small bowl. Chop the grilled fruit and avocado; add to bowl. Grill tortillas, uncovered, over medium heat for about 1 minute on each side or until warm.
6
Thinly slice beef across the grain; place on tortillas. Top with salsa and pesto.