Smoky Jalapeño Flank Steak Tacos
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Marinated flank steak kissed by smoky paprika and fresh lime zest. Avocado yogurt sauce with a punch of cilantro sharpness. Tacos piled with sweet corn, crumbly queso fresco, and crunchy jalapeños. Oven broiled for that sizzling crust, juicy pink inside. Real talk: timing varies with thickness and oven quirks. The trick is watching the surface, not staring at the clock. Sauce creamy but lighten with water if too thick for spreading—flexibility key. Substitute flank with skirt or sirloin if needed. Jalapeño can be swapped or skipped depending on heat tolerance. Bright, spicy, creamy, and textured all in one messy handheld punch.
Prep:
7 min
Cook:
8 min
Total:
55 min
Servings:
10 servings
#Mexican
#tacos
#grilling
#avocado sauce
#steak
#spicy
#quick meal
Been down the flank steak taco road too many times to count. Marinate too long, steak mushy. Cook too fast, it’s like shoe leather. Learned the hard way: a quick sear under broiler, charred spots that hiss and crackle, juicy pink interior—that’s the sweet spot. Throwing serrano instead of jalapeño swaps heat profile without killing the flavor balance in the sauce. Avocado sauce cuts through rich beef with tang and coolness. Corn in tacos adds unexpected crunch and bursts of sweetness; don’t skip. Every taco bite a hit of smoky, spicy, creamy, fresh, crunchy. No flimsy tortillas either—corn or flour, lightly warmed, not dry but firm enough to hold. Timing viscosity of sauce, watch the steak’s sizzle, smell that garlic paprikas mingling—a sensory lesson in eating good food, no fuss.
Ingredients
- 2 lbs flank steak
- 3 tbsp avocado oil
- 1 tbsp smoked paprika
- ½ tsp black pepper
- 1 tsp coconut sugar
- ¼ cup chopped cilantro
- 4 cloves garlic minced
- 1 medium serrano chili seeded and minced
- 1 tsp lime zest
- ½ lime juice fresh
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- For cilantro avocado sauce:
- 1 ripe avocado
- ½ cup plain Greek yogurt
- ¼ cup fresh cilantro leaves
- 1½ tbsp lime juice
- 1 tbsp avocado oil
- 1 tbsp apple cider vinegar
- ¼ tsp black pepper
- Water to thin as needed
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- For tacos:
- Tortillas (corn or flour)
- 1 cup grilled or roasted corn kernels
- ½ cup queso fresco crumbled
- ½ cup thinly sliced jalapeños
- 1 cup fresh pico de gallo
About the ingredients
Avocado oil is perfect here for a subtle buttery base but neutral oils like grapeseed or safflower step in just fine. Coconut sugar adds just a touch of caramelized sweetness, but brown sugar or even honey works too if you tweak it down a tad. Cilantro—fresh and chopped—non-negotiable for that sharp herbal punch, but parsley is a last-ditch sub in a pinch if you can’t stand cilantro. Serrano chili in the marinade provides bright sharp heat but remove seeds for milder. Greek yogurt in the sauce gives creaminess and tang; sour cream or blended silken tofu can swap in for dairy allergies. Apple cider vinegar keeps sauce balanced, white vinegar is too harsh, lemon juice adds a fresher but different twist. Pico de gallo should be fresh and juicy; canned salsa kills the vibrancy. Queso fresco crumbled on top adds salty crumbly contrast—feta can be a decent stand-in but loses that authentic twist.
Method
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- Combine avocado oil, smoked paprika, black pepper, coconut sugar, chopped cilantro, minced garlic, serrano chili, and lime zest in a large bowl. Toss the flank steak to coat fully. Let sit for around 35 minutes. Longer marinades risk breaking down texture too much; this hits balance.
- Preheat oven broiler on high rack about 4-5 inches from heat. Place steak on broiler pan or rimmed sheet giving space below to avoid steaming. Broil for 7-8 minutes total turning once at minute 4 to get char edges and pink middle. Watch carefully; edges should bubble and blacken lightly while middle springs back to gentle touch. Avoid overcooking. Let steak rest tented loosely with foil for 8-10 minutes allowing juices to redistribute and fibers to relax, then squeeze lime juice from half lime over top.
- Meanwhile, blitz avocado, Greek yogurt, cilantro, lime juice, avocado oil, apple cider vinegar, and black pepper in food processor or blender. Pulse for 40-50 seconds until creamy but still a bit rustic. Thin carefully with water—start 1 tbsp at a time—until it spreadable but not runny. Sauce thickens and loosens differently depending on avocado ripeness and yogurt brand.
- Assemble tacos. Thin smear of the avocado cilantro sauce on each tortilla first; acts as moisture barrier and flavor base. Top with sliced steak across grain thinly for tenderness, then scatter charred corn kernels for sweetness, sprinkles of queso fresco for salt and crumbly texture, sliced jalapeños for crunch and heat, and finish with fresh pico de gallo to cut richness and add acidity.
- Give the taco a gentle squeeze and test bite for balance. Add extra lime or hot sauce if needed. Eat right away before tortillas get soggy. If in a rush, reheat tortillas wrapped in damp towel for 20 seconds in microwave or quick toast in hot pan. Leftover steak works well chilled or reheated thinly sliced—good for lunch tacos or salads.
Cooking tips
Marinating flank steak isn’t about soaking hours; 30-35 minutes enough for flavor to punch through without breaking steak down until mushy. That acid in lime zest and serrano breaks down muscle fibers—watch timing. Broiler hotspot position and thickness of steak dictates cooking time—don’t rely just on clock—look for blackened edges, glossy pink in center. Letting steak rest lets juices redistribute, avoid slicing too soon or it bleeds out liquids. When blitzing the sauce, keep sensor notes on texture—too thick and it won’t spread; too thin and it drips and sogs tortillas. Adjust with water incrementally. Assembling tacos: layer ingredients to balance moisture and texture. Spread sauce first protects tortillas from sogginess and adds flavor foundation. Thin slicing steak against grain critical for tenderness. Pile corn and queso for contrast; jalapeño and pico add fresh brightness and spice. Eat promptly or tortillas get soggy and floppy. Reheating tortillas in damp towel in microwave or quick hot pan flip revives pliability. Leftovers can be chopped for salad or quesadilla fillings.
Chef's notes
- 💡 Marinate flank steak just 30-35 minutes tops — any longer and the acid from lime zest and serrano starts breaking muscle fibers too much. You want edges to char with broiler heat, but middle still pink and juicy. Flip halfway to get crisp blackened bits without steaming, so set broiler rack 4-5 inches from heat. Watch for edges bubbling then blackening lightly; these are your cues.
- 💡 Avocado cilantro sauce texture varies wildly. Pulse blender 40-50 seconds not until totally smooth — still want a bit of rustic grit. Water thinned slowly, tablespoon by tablespoon. Too much water and sauce runs off tortillas, makes mess. Too thick and it’s a pain to spread. Adjust with brand of yogurt and avocado ripeness in mind. Apple cider vinegar needed for balance, don't swap lemon juice direct or it throws sauce off peeling those flavors.
- 💡 Slice steak thin, against grain to avoid chewiness. Timing in resting also matters — 8-10 minutes loose foil tent, juices redistribute. Slice too soon and steak bleeds, ends up dry. Corn needs to be fresh or grilled for bursts of sweetness. Skip canned corn or salsa; freshness pops on texture and taste. Queso fresco crumbled gives crumbly salty contrast; feta stands in last resort but loses some authenticity.
- 💡 Serrano chili can swap for jalapeño if less heat desired. Seed or remove seeds based on tolerance here. If avoiding chilis, skip or replace with mild pepper but lose that sharp punch. Avocado oil works best for marinade, though neutral oils like grapeseed or safflower do fine. Coconut sugar adds subtle caramel notes - brown sugar or honey possible, but adjust amounts; sugar controls slight char and caramelization on steak edges.
- 💡 Avoid leaving assembled tacos too long or tortillas get soggy fast. Eat right away. If reheating tortillas, wrap damp towel and zap 20 seconds in microwave, or quick hot pan toss, flip once. For leftovers, slice steak thin cold or warm quickly; they work well for salads or quick quesadillas. Watch sauce consistency carefully — too runny wrecks structural integrity. Balance moisture so tacos hold, don’t flop apart in hand.
Common questions
How long to marinate steak?
Thirty to thirty-five minutes best. Longer breaks down fibers; mushy. Lime zest acid starts eating protein. Watch timing. Quick soak gets punch without texture loss. Not hours, not overnight here.
What if I don’t have serrano?
Jalapeño swaps in smooth. Seed to tame heat if needed. Or mild peppers, but flavor drops. Serrano brings sharp heat without overpower. Could skip chili, overall heat softer, sauce fresher. Experiment gradual chili levels.
Steak overcooked?
Rest steak loose foil after broil. Juices redistribute; slice thin. Overcook means dry edges, bite tough. Look for bubble edges, pink middle holds. If unsure, cut thin slices, use sauce moisture. Leftover cold or reheated thin good fixes.
How to store leftovers?
Steak wraps tight fridge; sauce separate airtight jar. Tortillas best separate, microwave wrapped damp towel to revive softness. Make quesadillas or tacos next day. Avoid soggy tortillas, texture kills eating experience.
