Q1: What is the absolute, number one secret to tender, not chewy, flank steak for tacos?

The secret is all in how you slice it! You must, must, must slice your cooked and rested flank steak thinly, and against the grain . The "grain" refers to the direction that the muscle fibers are running in the meat. By slicing perpendicularly across these fibers, you are shortening them and creating incredibly tender, melt-in-your-mouth pieces of steak.

Q2: How do I know for sure when my flank steak is cooked to a perfect medium-rare?

The only 100% foolproof way to guarantee a perfectly cooked steak is to use an instant-read thermometer . For a perfect medium-rare , you want to pull the steak from the skillet when the internal temperature in the thickest part of the meat registers about 135°F (57°C) . The temperature will continue to rise a few degrees as the steak rests.

Q3: Can I make the filling ahead of time for a party?

Yes, this is a perfect make-ahead party meal! You can prepare the entire cilantro beef and sauce mixture completely and store it in an airtight container in the refrigerator for up to 3 days. When your guests arrive, you can simply reheat the filling gently in a skillet or in the slow cooker on the "warm" setting, and set out all your fresh toppings for a beautiful and easy taco bar.

Q4: Can I grill the flank steak instead of pan-searing it?

Yes, absolutely! An outdoor grill is a fantastic way to cook the flank steak for this recipe, as it will give the meat a wonderful, smoky char. Simply get your grill very hot, and grill the seasoned steak for about 4-6 minutes per side for medium-rare. Then, let it rest and slice it as directed before you toss it with your prepared pan sauce.

Q5: Can I make this recipe with chicken?

Of course! This recipe would be fantastic with about 1 to 1 1/2 pounds of boneless, skinless chicken thighs . Simply cook them in the skillet for about 6-8 minutes per side, until they are cooked through, and then chop them into bite-sized pieces before you toss them with the sauce.

Easy & Juicy Steak Tacos (30-Minute Recipe!)

The Best Easy & Juicy Steak Tacos (30-Minute Recipe!)

A quick and flavorful recipe for cilantro beef tacos made in a single skillet. A whole flank steak is seasoned and pan-seared to the desired doneness. In the same skillet, a simple and warm salsa is created by sautéing sliced onions, jalapeño, and garlic, then stirring in jarred salsa, fresh cilantro, and lime juice. The rested steak is thinly sliced against the grain and tossed with the warm onion and pepper mixture before being served in warm flour tortillas with optional toppings.

Author: Grace

Ingredients

1 beef flank steak (1 pound)
1/2 teaspoon salt
1/4 teaspoon pepper
4 teaspoons olive oil, divided
1 medium onion, halved and sliced
1 jalapeno pepper, seeded and finely chopped
1 garlic clove, minced
1/2 cup salsa
1/4 cup minced fresh cilantro
2 teaspoons lime juice
Dash of hot pepper sauce
8 flour tortillas (6 inches), warmed
Optional toppings: additional salsa, cilantro, shredded lettuce, sour cream

Instructions

Season the flank steak with salt and pepper.
In a large skillet, heat 2 teaspoons of olive oil over medium-high heat. Add the steak and cook for 5-7 minutes on each side for medium doneness (or until a thermometer reads 135°F for medium-rare).
Remove the steak from the pan and let it rest on a cutting board.
In the same skillet, heat the remaining 2 teaspoons of oil over medium heat. Add the sliced onion and cook, stirring, for 4-5 minutes until tender.
Add the jalapeno and garlic to the skillet and cook for 2 minutes longer.
Stir in the salsa, cilantro, lime juice, and hot pepper sauce. Heat the mixture through.
Thinly slice the rested steak across the grain.
Stir the sliced steak into the onion and pepper mixture in the skillet.
Serve the beef mixture in warm tortillas with your desired toppings.

Notes

This is a one-pan meal (for the filling) where the sauce is made in the same skillet used to cook the steak, incorporating the flavorful pan drippings.
Slicing the flank steak across the grain is a crucial step to ensure the meat is tender and not chewy.
Letting the steak rest before slicing allows the juices to redistribute, resulting in a more flavorful and moist filling.

Find it online: https://www.eatswithsoul.com/juicy-steak-tacos/