Flat Iron Steak Tacos

Flat iron steaks have gained popularity in recent years due to their delicious flavor and good amount of fat, but also because, compared to other steaks, they are lower in cost without losing flavor. Flat iron steaks cook relatively quickly and can be a great addition to your busy weeknight meal plan. Our delicious marinade infuses the steak with a ton of flavor—it's up to you and how much time you have to let the meat soak it up for just a couple of hours or a few more. The spicy marinade is mild but bright and lively thanks to the cumin, chili powder, lime, and chipotle. Although delicious served with baked potatoes and a salad, these steaks are truly wonderful when put together taco-style with guacamole and pico de gallo, served inside warm corn tortillas.

Birria Tacos

Flat iron steak is a cut coming from a top blade roast (shoulder). It's even in thickness and has a good amount of fat, which provides it with a ton of flavor and makes the cooked cut nice and moist. Many confuse flat iron steak with flank steak, and although both are great cuts, flank steak comes from the belly muscle and is a lot leaner and tougher. The main difference between these steaks is that flank steak requires long periods of cooking to soften the fibers, while flat iron steak can be grilled to medium rare in a lot less time. For our recipe, you need a quick sear on both sides of the steak and then 15 minutes for it to be cooked to perfect medium-rare.

This recipe is simple and well suited to weeknight meals, but it's also so delicious that it can be the star of any outdoor get-together, like barbecues and picnics. Get ahead of prepping by placing the steak in the marinade in the morning, but don't allow more than eight hours of soaking as the lime in the mixture might make the steak mushy if over-marinated. Although our preparation suggests guacamole and pico de gallo as the ideal garnishes, these steaks will be great with other toppings, so consider making your own taco bar. Charred corn, queso fresco, chimichurri, crema, tangy coleslaw, black beans, and grilled vegetables are all in play in the taco game.