Tonight I’m firing up the grill in the kitchen patio garden to cook up this Chile-Lime Flank Steak recipe. It’s wonderful to finish the day with my family enjoying a good meal while sharing what we did during the day. Growing my own limes in Ohio since 2009 and a new harvest of cilantro will make this meal one the family will remember.
It All Starts with Easy Marinating
Below is a fun way to make street tacos using your spices. Flank steak is usually a cheaper cut of meat and can be marinated to taste like a million bucks! Seriously -marinating is the secret to creating a moist and tender flank steak. Soak in some homemade marinade will make almost anything you grill a win-win! I enjoy marinating portobellos, chicken, tuna steaks, and of course beef. Almost anything can benefit from the infusion of flavor the process of marinating will create. Making a marinade from scratch is fun and easy and I share the recipe below. Start with olive oil and garlic, choose an acidic liquid and fresh herb. Trust me – this will be a hit! Be sure to comment at the bottom of this post to let me know what you think of the recipe.
Grilled Chile-Lime Flank Steak Soft Taco Recipe
You are going to love this so be sure to print or save on your favorite Pinterest board!
I’d love to hear about what other ingredients you may add to this recipe. Do you enjoy fresh cilantro or use something like parsley? Do tell by commenting below on this post.
Now to learn how to grow my own pineapple!
Grilled Chile-Lime Flank Steak Soft Tacos
- 1 Teaspoon Chile Powder
- ½ Teaspoon Ground Cumin
- ½ Teaspoon Garlic Powder
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Freshly Ground Black Pepper
- 2 Tablespoon Fresh Lime Juice
- 2 Tablespoon Extra Virgin Olive Oil
- 1½ Pound Flank Steak (Trimmed of Fat)
- For the marinade :In a small bowl, mix the spices, salt, pepper, lime juice, and olive oil to make a paste.
- Place the steak in a shallow dish and rub the paste evenly over both sides.
- Cover and let marinate for 1 to 4 hours.
- To cook the steak: Grill the steak for 5 to 6 minutes on each side, or slightly longer for well-done meat.
- Remove from the grill and let rest for 10 minutes before slicing.
- Meanwhile, place the tortillas on the hot grill and grill for 10 seconds on each side, then wrap in a cloth napkin to keep them warm.
- Slice the steak across the grain into 1/2-inch-thick slices and arrange on a serving platter.
- Place the tortillas and the bowl of salsa on the table and serve family-style.
- The steak and pineapple can be cooked in an oiled ridged grill pan on top of the stove and the tortillas can be wrapped in foil and heated in a 350°F oven.
Share with me what your first spring meal that you enjoyed outdoors this year! Connect by commenting below…
Happy Spring Gardening,