Sizzling Steak Soft Tacos: Your Go-To Recipe for a Family-Favorite Meal
There’s something universally appealing about tacos. They’re vibrant, customizable, and inherently fun to eat. In many households, including mine, tacos aren’t just a meal; they’re a weekly tradition, a highly anticipated dinner that never fails to bring smiles to the table. My kids, without fail, would request “tacos!” every single night if given the chance. This consistent enthusiasm has inspired me to explore countless variations, experimenting with diverse ingredients and flavors, all while subtly proving to them that versatile vegetables like onions and peppers are truly friends, not foes, when it comes to creating incredible meals.
When it comes to crafting the perfect taco, the choice of meat is paramount. Flank steak stands out as an exceptional cut, revered for its robust flavor and ability to become wonderfully tender when cooked correctly. Its lean nature and relatively quick cooking time make it an ideal candidate for stir-fries and, more importantly, for these delicious steak soft tacos. The last thing anyone wants in a taco is tough, chewy meat. Flank steak, with the right preparation, guarantees a succulent, melt-in-your-mouth experience that cooks up rapidly, perfect for busy weeknights when you need dinner on the table without delay.
My culinary journey often leads me to seek out new inspirations. On one such quest for something distinct, I stumbled upon a tantalizing recipe for steak tacos, and I instantly knew I had to give it a try. The promise of simple ingredients and satisfying flavors was too good to pass up, and I envisioned it becoming another cherished addition to our family’s meal rotation.
Crafting Flavorful Steak Tacos: Simplicity and Preparation are Key
What makes this particular steak taco recipe truly special is its elegant simplicity. It relies on just a handful of aromatic spices to create a deeply satisfying flavor profile, reminiscent of a quick and flavorful stir-fry. Because of the rapid cooking method involved, the secret to success lies in meticulous preparation, often referred to as “mise en place.” I cannot stress enough the importance of chopping, dicing, and mincing every single ingredient before you even think about turning on the heat. This proactive approach ensures a smooth, stress-free cooking process, allowing you to focus on developing those delicious flavors without feeling rushed.
The beauty of this recipe extends to its fantastic meal-prep potential. You can easily prepare most of the ingredients—dicing the steak, chopping the vegetables, and mixing the spices—hours, or even a day, ahead of time. When dinner time rolls around, all that’s left to do is the quick cooking, making it an excellent option for busy schedules. The resulting dish boasts a remarkable depth of flavor, which is wonderfully accentuated by the bright, fresh cilantro stirred in at the very end. And if you happen to have any delicious leftovers? They transform beautifully into a quick and easy lunch: simply mix the steak and veggie filling with some rice, roll it up in a warm tortilla, and enjoy!
Personalizing the Perfect Taco: My Recipe Adjustments
While the original recipe from Fran provided a wonderful foundation, I always believe in adapting recipes to suit my family’s unique eating habits and my personal cooking style. These small tweaks often lead to a more enjoyable and tailored culinary experience. For instance, instead of mixing corn directly into the meat mixture, I opted to serve it on the side. This allowed us to appreciate the distinct textures and flavors of both components individually, and gave my kids the option to add it or not.
Furthermore, I took the opportunity to elevate the toppings by creating my own homemade cilantro relish and a fresh, vibrant salsa. These additions provide a burst of fresh flavor and customizable zest that truly complements the rich steak filling. Another significant modification involved how the flank steak was prepared. Fran’s original recipe called for the meat to be cut into strips, but I found that a thin dice worked much better for our soft tacos, offering a more even distribution of meat in each bite and a more tender mouthfeel. Additionally, I chose to toss the diced steak with the chili powder, cumin, salt, and pepper *before* cooking, allowing the spices more time to permeate the meat and create a deeper, more cohesive flavor profile, rather than adding them after browning.
Expert Tips for Preparing Flank Steak and Vegetables
Preparing flank steak can sometimes be a bit tricky due to its fibrous nature, but I’ve discovered a simple yet highly effective trick for achieving perfectly thin, uniform pieces: **freeze it for about 30 minutes before cutting.** This brief chill firms up the meat significantly, making it far easier to slice cleanly and precisely. A sharp knife is, of course, essential, but this freezing step truly makes a world of difference in preventing the meat from tearing or becoming squishy as you cut. However, a word of caution from personal experience: don’t be like me and completely forget the steak is in the freezer! You might find yourself frantically using your microwave’s defrost option, undoing all your good intentions in one fell swoop. A timer is your best friend here!
Once your flank steak is perfectly chilled and firm, it’s time to slice. Begin by cutting the meat into 1/2-inch wide strips lengthwise. Then, rotate your cutting board a quarter turn and slice these strips very thinly, against the grain, to create small, uniform diced pieces. Cutting against the grain is crucial for tenderizing flank steak, as it shortens the muscle fibers, making the cooked meat much easier to chew. I find it easiest to work in batches, slicing half of the strips into dice before moving on to the other half, rather than attempting to tackle the entire piece of meat at once. This method allows for greater precision and less fatigue.
Simultaneously, prepare your vegetables with care. Dice your red onion and red bell pepper into small, consistent pieces. Mince your fresh cilantro finely. Uniformity in dicing isn’t just for aesthetics; it ensures that your vegetables cook evenly and tenderize at the same rate, integrating seamlessly into the taco filling without any tough, undercooked pieces.
The cooking process itself is quick and straightforward. In a hot skillet with olive oil, you’ll first sauté the diced red onion and red pepper until they are tender-crisp. It’s important not to overcook them; you want them to retain a slight bite. Remove these vibrant vegetables from the pan and set them aside. This two-step process allows the vegetables to cook perfectly without steaming the meat or getting mushy. Then, in the same pan, you’ll cook the spiced, diced flank steak until it’s beautifully browned, with perhaps just a hint of pink remaining for optimal tenderness. This high-heat, quick-cook method is key to preventing the steak from becoming tough.
Finally, assemble your tacos! These delightful steak soft tacos can be served with either warm flour or corn tortillas, depending on your preference. For those feeling particularly ambitious and wanting to take their taco night to the next level, consider making some low-fat homemade flour tortillas. The fresh taste and texture of homemade tortillas are truly unmatched and will elevate your taco experience significantly. Don’t forget an array of your favorite toppings: from shredded cheese and sour cream to sliced avocado and extra cilantro, the possibilities are endless for creating your ultimate taco masterpiece!
Steak Soft Tacos
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 2 tablespoons olive oil
- 1 medium red onion diced
- 1 medium red bell pepper diced
- 1 ½ pounds flank steak diced thin
- ¾ teaspoon chili powder
- ¾ teaspoon ground cumin
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 4 oz can of green chiles
- ⅓ cup minced fresh cilantro
Cilantro Relish
- ½ cup chopped fresh cilantro
- 1 medium Vidalia onion chopped (about 1 cup)
- 1 teaspoon minced garlic
- ½ teaspoon of lime juice
- salt and pepper to taste
Accompaniments
- 7 Flour or corn tortillas
- Salsa or Salsa Verde
- Shredded cheddar cheese
- Sour cream
Before You Begin
Instructions
Salsas and Relishes:
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For the cilantro relish and homemade salsa, these should be made before you begin cooking so the flavors have some time to meld. I always prepare these first. For the Cilantro Relish, simply combine the ingredients (chopped cilantro, Vidalia onion, minced garlic, lime juice, salt, and pepper), toss to coat, and set aside, tossing occasionally to mingle flavors. For the homemade salsa, run everything through your food processor until you reach your desired consistency, then transfer to a bowl and allow to sit, stirring occasionally.
Prepare the Meat:
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To prepare the flank steak for maximum tenderness, consider freezing it for about 30 minutes to firm it up, making it easier to slice thinly. Then, cut the flank steak lengthwise into 1/2-inch wide strips. Next, turn your cutting board a quarter turn and slice the strips into thin, small dice, cutting against the grain. This technique is crucial for tenderizing the meat. I found it easiest to break this into two steps, cutting half of the strips into dice, then finishing the other half, for better control and uniform pieces. Place all the diced meat into a large mixing bowl.
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In a small separate bowl, combine the chili powder, ground cumin, salt, and freshly ground black pepper. Stir these spices together thoroughly. Sprinkle approximately half of this spice mixture evenly over the diced flank steak in the large bowl, then toss the meat vigorously to ensure an even coating. Repeat with the remaining spice mixture, tossing again until all the meat is well coated. Set the seasoned meat aside, allowing the flavors to penetrate.
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Dice the red bell pepper and red onion into small, uniform pieces. Combine these diced vegetables in a bowl and set aside. Mince the fresh cilantro finely and also set it aside, ready to be incorporated at the final stage of cooking. This ‘mise en place’ approach ensures everything is ready for quick cooking.
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Heat the olive oil in a heavy skillet or a large cast-iron pan over medium-high heat until shimmering. Add the diced red onion and red bell pepper to the hot oil and sauté them for 3-5 minutes, stirring frequently, until they are tender-crisp but not soft. Remove the sautéed pepper and onion mixture to a clean plate and set aside. Immediately add the seasoned, diced flank steak to the same pan. Cook and toss the meat over medium-high heat until it is beautifully browned on all sides and cooked through, though it can still be slightly pink in some spots for maximum tenderness. Avoid overcrowding the pan; cook in batches if necessary to ensure proper browning rather than steaming.
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Once the steak is browned, return the reserved sautéed onion and bell pepper mixture to the pan with the meat. Add the can of green chiles (drained, if desired, for less liquid) to the mixture. Stir everything together thoroughly to combine all the delicious flavors. Bring the mixture to a light boil, then reduce the heat to a gentle simmer. Continue to cook, stirring occasionally, until the mixture is heated through and the flavors have fully melded, which should take approximately 5 minutes. Remove the skillet from the heat and stir in the freshly minced cilantro, allowing its vibrant aroma to infuse the filling.
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Serve your magnificent Steak Soft Tacos immediately with warm flour or corn tortillas. Offer a variety of accompaniments, including your homemade cilantro relish and/or homemade salsa, shredded cheddar cheese, sour cream, and any other favorite toppings like sliced avocado or a squeeze of fresh lime juice. Enjoy a truly satisfying and flavorful taco night!
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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