Recipes Ingredients Meat & Poultry Beef Recipes Flat-Iron Steak Tacos 3.5 (52) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 4 Instead of ground beef, fill flour tortillas with tender steak and a quick cabbage slaw -- all ready in 20 minutes. Ingredients 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 Directions 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). 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. 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. Print