Description

Craving a zesty, Mexican-inspired meal that’s quick enough for a weeknight but bold enough to satisfy taco night cravings? The Cilantro Beef Tacos recipe is your answer! This dish features juicy flank steak, a spicy onion-jalapeño salsa mix, and fresh cilantro, all wrapped in warm flour tortillas

Ingredients

To make Cilantro Beef Tacos for 4 servings (8 tacos), you’ll need these key ingredients. Each one adds a layer of flavor or texture to this vibrant dish:

Beef Flank Steak (1 lb): Lean, flavorful cut that’s perfect for tacos.
Salt (½ tsp): Enhances the beef’s natural flavor.
Pepper (¼ tsp): Adds a mild kick.
Olive Oil (4 tsp, divided): Used for searing steak and sautéing veggies.
Medium Onion (1, halved and sliced): Adds sweet, savory depth.
Jalapeño Pepper (1, seeded and finely chopped): Brings a spicy, fresh heat.
Garlic Clove (1, minced): Provides aromatic, savory flavor.
Salsa (½ cup): Adds tangy, spicy richness to the filling.
Minced Fresh Cilantro (¼ cup): Brings a bright, herbaceous lift.
Lime Juice (2 tsp): Adds zesty acidity.
Dash Hot Pepper Sauce: Provides a subtle, fiery kick.
Flour Tortillas (8, 6-inch, warmed): Soft, warm base for the tacos.
Optional Toppings: Salsa, cilantro, shredded lettuce, sour cream, or other favorites like avocado or cheese.

Substitutions and Variations:

Flank Steak: Swap with skirt steak, sirloin, or chicken breast; for vegetarian, use portobello mushrooms or tofu.
Flour Tortillas: Use corn tortillas (gluten-free), lettuce wraps, or hard taco shells.
Jalapeño: Replace with serrano for more heat, bell pepper for mild flavor, or omit for no spice.
Salsa: Use fresh pico de gallo, green salsa, or a spicy chipotle version.
Hot Pepper Sauce: Substitute with sriracha, chili oil, or skip for less heat.
Add-Ons: Include diced tomatoes, avocado, shredded cheese, or pickled onions for extra flavor.

Why These Ingredients Matter: The beef provides lean protein, while the veggies and cilantro add fiber, vitamins, and antioxidants. The salsa and tortillas create a satisfying, flavorful meal that’s both hearty and fresh, perfect for a quick taco night.

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Instructions

Step 1: Cook the Steak

Sprinkle 1 lb beef flank steak with ½ tsp salt and ¼ tsp pepper on both sides.
In a large skillet, heat 2 tsp olive oil over medium-high heat.
Add the steak and cook for 5-7 minutes per side until it reaches your desired doneness (135°F for medium-rare, 140°F for medium, 145°F for medium-well).
Remove the steak to a cutting board and let rest for 5 minutes.

Tip: Pat the steak dry before seasoning for a better sear, and use a meat thermometer for precise doneness.

Step 2: Cook the Veggies and Sauce

In the same skillet, heat the remaining 2 tsp olive oil over medium heat.
Add 1 medium onion (halved and sliced) and cook, stirring, for 4-5 minutes until tender.
Add 1 seeded and finely chopped jalapeño and 1 minced garlic clove; cook for 2 minutes longer until fragrant.
Stir in ½ cup salsa, ¼ cup minced fresh cilantro, 2 tsp lime juice, and a dash of hot pepper sauce. Heat through for 1-2 minutes.

Tip: Scrape up any browned bits from the steak while cooking the onions for extra flavor.

Step 3: Slice the Steak

Thinly slice the rested steak across the grain into strips for tender bites.

Tip: Cutting across the grain ensures the steak is tender and easy to chew; use a sharp knife for clean slices.

Step 4: Assemble the Tacos

Stir the sliced steak into the onion-salsa mixture in the skillet, tossing to coat and heat through (about 1 minute).
Warm 8 (6-inch) flour tortillas (microwave for 20-30 seconds or heat in a dry skillet).
Spoon the steak mixture evenly into the tortillas (about ¼ cup per taco).
Add optional toppings like salsa, cilantro, shredded lettuce, sour cream, or others as desired.

Tip: Don’t overfill the tortillas to make them easier to eat; serve extra filling on the side if needed.

Step 5: Serve

Arrange the tacos on plates (2 per person) or a platter for family-style serving.
Serve immediately with extra toppings on the side for customization.

Tip: Serve hot to enjoy the tender steak and warm tortillas at their best