Flank Steak and Ground Beef Tacos
Indulge in the ultimate taco night upgrade with these mouthwatering Flank Steak and Ground Beef Tacos—a delectable fusion of tender, marinated flank steak and perfectly seasoned ground beef. This recipe combines bold flavors like lime juice, soy sauce, garlic, and a medley of spices for a knockout marinade that infuses every bite with zesty richness. Grilled to perfection, the flank steak pairs seamlessly with savory ground beef, all nestled in warm tortillas and topped with your favorite fresh ingredients like cilantro, avocado, and crumbled cotija cheese. Quick and easy to prepare with just 45 minutes from start to finish, these tacos are customizable, crowd-pleasing, and packed with protein, making them perfect for weeknight dinners or festive gatherings. Get ready to take your taco game to the next level!
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Recipe Information
Ingredients
- 1 pound Flank steak
- 1 pound Ground beef (80% lean)
- 12 pieces Corn or flour tortillas
- 2 tablespoons Olive oil
- 3 tablespoons Lime juice
- 3 tablespoons Soy sauce
- 3 cloves Garlic cloves, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Chili powder
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 medium Onion, diced
- 0.5 cup Cilantro, chopped
- 0.5 cup Cotija cheese, crumbled (optional)
- 1 cup Salsa or pico de gallo
- 1 large Avocado, sliced
- 1 piece Jalapeño, thinly sliced (optional)
Instructions
In a medium bowl, prepare the marinade by combining olive oil, lime juice, soy sauce, garlic, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk to combine.
Place the flank steak in a resealable plastic bag or shallow dish, pour the marinade over the steak, and ensure it is evenly coated. Let it marinate in the refrigerator for at least 20 minutes, or up to 4 hours.
While the steak marinates, heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the diced onion and sauté for 3-4 minutes until softened.
Add the ground beef to the skillet, breaking it apart with a spatula. Sprinkle in the remaining 1 teaspoon cumin, 1 teaspoon chili powder, and 1/2 teaspoon salt, and cook until the beef is browned and fully cooked, about 7-8 minutes. Adjust seasoning to taste. Remove from heat and set aside.
Preheat a grill or grill pan over medium-high heat. Remove the flank steak from the marinade and pat it dry with paper towels. Grill the steak for 4-5 minutes per side for medium-rare, or to your preferred doneness.
Let the grilled flank steak rest for 5 minutes before slicing it thinly against the grain into bite-sized strips.
Warm the tortillas in a dry skillet over medium heat or directly over a gas burner flame for 15-20 seconds per side, until pliable.
Assemble the tacos by layering each tortilla with a mix of sliced flank steak and ground beef. Top with chopped cilantro, cotija cheese, salsa or pico de gallo, avocado slices, and jalapeño if desired.
Serve immediately with lime wedges on the side for an extra zest.
Nutrition Facts
Calories |
4157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.6 g | 338% | |
| Saturated Fat | 94.5 g | 472% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 833 mg | 278% | |
| Sodium | 10705 mg | 465% | |
| Total Carbohydrate | 201.5 g | 73% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 21.7 g | ||
| Protein | 272.4 g | 545% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1431 mg | 110% | |
| Iron | 34.2 mg | 190% | |
| Potassium | 5458 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
