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Under 30 Minutes

Flat-Iron Steak Tacos

Instead of ground beef, fill flour tortillas with tender steak and a quick cabbage slaw -- all ready in 20 minutes. Marinated cabbage salad makes a tangy partner for meaty tacos. A little lime juice is enough to soften the cabbage.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Flat-Iron Steak Tacos

Source: Everyday Food, 2008


  • 1/2 head red cabbage (about 1 pound), cored and shredded (4 cups)
  • 1/4 cup fresh lime juice (from 2 to 3 limes)
  • 1 garlic clove, minced
  • Coarse salt and ground pepper
  • 2 flat-iron steaks (8 ounces each)
  • 1/2 teaspoon ground cumin
  • 8 flour tortillas (6-inch)
  • 1 cup shredded white cheddar (4 ounces)
  • 1/2 cup store-bought green salsa


  1. Heat broiler to high, with rack 4 inches from heat. Line a large rimmed baking sheet or broiler pan with aluminum foil. In a medium bowl, combine cabbage, lime juice, and garlic; season with salt and pepper. Let stand for 10 minutes (or refrigerate, up to overnight).

  2. Meanwhile, sprinkle steaks with cumin; season with salt and pepper. Place on prepared baking sheet, and broil 6 to 8 minutes for medium-rare. Transfer steaks to a plate; cover loosely with foil, and let rest 5 minutes. Thinly slice crosswise.

  3. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Alternatively, holding each tortilla with tongs, lightly toast over a low flame. To assemble, fill tortillas with steak, and top with cabbage slaw, cheddar, and salsa.

Cook's Note

The broiler's high heat creates a caramelized crust on the steaks and a juicy, medium-rare interior. For smokiness, briefly toast the tortillas over a low flame.

Reviews (4)

  • laura fulton 15 Apr, 2012

    The only flat-iron steak I could find was sold in small 4-oz pieces, so that's what I used. My steak had a thick layer of fat on one side. After debate, I decided to trim the fat. I broiled it for 4 minutes a side and it was rare, just the way I like it. The flat-iron steak was super yummy, quick, and affordable. The red cabbage slaw was ok. I'm not sure if I would make it again. I might marinate it longer than 30 minutes and/or add some jalapeno or something to it.

  • korenavine 28 Mar, 2010

    These were delicious -- incredibly fast and easy and flavourful. The cabbage gives a nice crunchy texture, and the cumin and lime are awesome together. I used flank steak and it worked just fine.

  • Nanspalate3 24 Mar, 2010

    I'd add cilantro,sour crema,avocado and just keep the original salsa and steak. These are wonderful with skirt steak if you cannot finf flat iron!

  • redhead 23 Mar, 2010

    So much better with cilantro, onion, tomatoes, and jalapenos if you like hot. toss veggies all together, a little salt and pepper and use instead of the cabbage.

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