Chipotle Lime Steak Tacos
Chipotle Lime Steak Tacos
Ingredients
For the Chipotle Lime Steak
- 3 pounds Flank steak, trimmed of excess fat
- 2 tablespoons Olive oil
- 4 Chipotle peppers in adobo sauce, minced
- 2 tablespoons Adobo sauce, from the can of chipotles
- 1/2 cup Lime juice, freshly squeezed
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 1 cup Beef broth
- 1 tablespoon Unsalted butter, optional, for pan sauce
For Serving
- 24 Corn tortillas
- 1 Red onion, finely diced
- 1 cup Fresh cilantro, chopped
- 1/2 cup Cotija cheese, crumbled
- 4 Lime wedges, for serving
Instructions
- 1
In a large mixing bowl, combine the trimmed flank steak with the minced chipotle peppers, adobo sauce, lime juice, ground cumin, dried oregano, garlic powder, onion powder, salt, and black pepper. Toss well to ensure all steak pieces are evenly coated. Let the steak marinate at room temperature for at least 30 minutes, or refrigerate for up to 4 hours for deeper flavor.
⏱️ 5 min - 2
Heat olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering and almost smoking. Carefully add the marinated flank steak to the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Sear the steak for 4-6 minutes per side for medium-rare to medium doneness (internal temperature 130-135°F for medium-rare, 135-140°F for medium). Adjust cooking time based on thickness and desired doneness.
⏱️ 15 min - 3
Remove the seared steak from the skillet and transfer it to a cutting board. Tent loosely with foil and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring tender and juicy steak. While the steak rests, add beef broth to the hot skillet and scrape up any browned bits from the bottom of the pan, bringing it to a simmer to create a flavorful pan sauce. If desired, whisk in 1 tablespoon of unsalted butter for richness.
⏱️ 10 min - 4
After resting, slice the steak thinly against the grain. Return the sliced steak to the skillet with the pan sauce, tossing gently to coat. Keep warm over very low heat while preparing tortillas.
⏱️ 5 min - 5
Warm the corn tortillas according to package directions. This can be done in a dry skillet over medium heat for about 30 seconds per side, or wrapped in a damp paper towel and microwaved for 60-90 seconds, or wrapped in foil and heated in a 350°F oven for 7-10 minutes.
⏱️ 5 min•🌡️ 350°F - 6
To assemble the tacos, fill each warmed tortilla with a generous amount of the chipotle lime steak. Top with finely diced red onion, chopped fresh cilantro, and crumbled Cotija cheese. Serve immediately with lime wedges on the side for an extra squeeze of freshness.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chipotle Lime Steak Tacos
Ingredients
For the Chipotle Lime Steak
- 3 pounds Flank steak, trimmed of excess fat
- 2 tablespoons Olive oil
- 4 Chipotle peppers in adobo sauce, minced
- 2 tablespoons Adobo sauce, from the can of chipotles
- 1/2 cup Lime juice, freshly squeezed
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 1 cup Beef broth
- 1 tablespoon Unsalted butter, optional, for pan sauce
For Serving
- 24 Corn tortillas
- 1 Red onion, finely diced
- 1 cup Fresh cilantro, chopped
- 1/2 cup Cotija cheese, crumbled
- 4 Lime wedges, for serving
Instructions
- 1
In a large mixing bowl, combine the trimmed flank steak with the minced chipotle peppers, adobo sauce, lime juice, ground cumin, dried oregano, garlic powder, onion powder, salt, and black pepper. Toss well to ensure all steak pieces are evenly coated. Let the steak marinate at room temperature for at least 30 minutes, or refrigerate for up to 4 hours for deeper flavor.
⏱️ 5 min - 2
Heat olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering and almost smoking. Carefully add the marinated flank steak to the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Sear the steak for 4-6 minutes per side for medium-rare to medium doneness (internal temperature 130-135°F for medium-rare, 135-140°F for medium). Adjust cooking time based on thickness and desired doneness.
⏱️ 15 min - 3
Remove the seared steak from the skillet and transfer it to a cutting board. Tent loosely with foil and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring tender and juicy steak. While the steak rests, add beef broth to the hot skillet and scrape up any browned bits from the bottom of the pan, bringing it to a simmer to create a flavorful pan sauce. If desired, whisk in 1 tablespoon of unsalted butter for richness.
⏱️ 10 min - 4
After resting, slice the steak thinly against the grain. Return the sliced steak to the skillet with the pan sauce, tossing gently to coat. Keep warm over very low heat while preparing tortillas.
⏱️ 5 min - 5
Warm the corn tortillas according to package directions. This can be done in a dry skillet over medium heat for about 30 seconds per side, or wrapped in a damp paper towel and microwaved for 60-90 seconds, or wrapped in foil and heated in a 350°F oven for 7-10 minutes.
⏱️ 5 min•🌡️ 350°F - 6
To assemble the tacos, fill each warmed tortilla with a generous amount of the chipotle lime steak. Top with finely diced red onion, chopped fresh cilantro, and crumbled Cotija cheese. Serve immediately with lime wedges on the side for an extra squeeze of freshness.
⏱️ 5 min