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Flank Steak Tacos

Tailgate for the big game indoors with this spicy snack recipe from chef Floyd Cardoz of North End Grill.

Photography: Rob Tannenbaum




For the Steak

  • 4 ancho chiles, stemmed and seeded
  • 1/4 cup boiling water
  • 2 tablespoons canola oil
  • 6 cloves garlic
  • 4 tablespoons cider vinegar
  • 1 tablespoon dried oregano
  • Coarse salt
  • 3 pounds trimmed flank steak

For the Tacos

  • Canola oil
  • 24 corn tortillas
  • Chopped red onion, for serving
  • Cilantro leaves, for serving
  • Lime wedges, for serving


  1. Step 1

    make the steak: Preheat oven to 375 degrees.

  2. Step 2

    Place chiles on a baking sheet and transfer to oven; cook until toasted, 4 to 7 minutes. Immediately transfer to a heatproof bowl. Add boiling water and let stand until chiles are rehydrated, 5 to 10 minutes.

  3. Step 3

    Transfer chiles and their liquid along with, oil, vinegar, garlic, and oregano to the jar of a blender; blend until smooth but still slightly thick. Season with salt. Place steak in a shallow dish and add chile mixture; turn to coat. Cover and refrigerate; let marinate at least 4 hours and up to 12 hours.

  4. Step 4

    Preheat a grill pan over medium-high heat. Remove steak from marinade and place on grill. Cook, turning once, until medium-rare, 6 to 8 minutes per side. Remove from heat and let stand 4 to 6 minutes before slicing meat against the grain.

  5. Step 5

    Make the tacos: Heat canola oil in a cast-iron skillet over medium heat; heat tortillas in skillet, turning once, until warmed through. Divide sliced steak evenly among corn tortillas. Top with chopped onion and cilantro; serve with lime wedges.

The Martha Stewart Show, February 2012



Reviews (1)

  • SuzaS 14 Feb, 2012

    I prepared this recipe for our Super Bowl get together.

    My grocery store did not have Ancho chilies so I used dried New Mexico Chilies.

    Everyone commented on how much flavor the meat had without heat.

    A definite 'go to' recipe for any occasion.