Recipes Ingredients Meat & Poultry Beef Recipes Flat-Iron Steak Tacos 3.5 (52) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It 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. Rate it Print