Flat-Iron Steak Tacos

Prep Time:
20 mins
Total Time:
20 mins

Instead of ground beef, fill flour tortillas with tender steak and a quick cabbage slaw -- all ready in 20 minutes.


  • ½ head red cabbage (about 1 pound), cored and shredded (4 cups)

  • ¼ 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)

  • ½ teaspoon ground cumin

  • 8 flour tortillas (6-inch)

  • 1 cup shredded white cheddar (4 ounces)

  • ½ 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 Notes

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.

Related Articles