Lemon-Pepper Flank Steak Tacos

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Lemon-Pepper Flank Steak Tacos
Photo: Squire Fox; Styling: Carla Gonzales-Hart
This steak is simple to prepare and ready in a flash. The results are flavorful and supermoist. Don't be tempted to save time by skipping the resting step before slicing--the juices will run out from the meat, making it dry.
Serves 6 (serving size: 2 tacos)


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1 (1 1/4-pound) flank steak, trimmed
2 teaspoons grated lemon rind
3/4 teaspoon freshly ground black pepper
Cooking spray
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 tablespoon lower-sodium soy sauce
3 garlic cloves, minced
1/4 teaspoon kosher salt
12 (6-inch) corn tortillas
1 ounce queso fresco, crumbled (about 1/4 cup)


Hands-on: 5 Minutes
Total: 20 Minutes

1. Sprinkle steak with rind and pepper, pressing to adhere.

2. Heat grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; grill 6 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes.

3. Combine juice, oil, soy sauce, and garlic in a small bowl. Cut steak diagonally across grain into thin slices. Drizzle steak with soy sauce mixture; sprinkle with salt.

4. Heat tortillas on grill pan coated with cooking spray 20 seconds on each side or until lightly charred. Divide steak among tortillas. Sprinkle each taco with about 1 teaspoon cheese.

Created date

July 2014

Nutritional Information

Calories 245
Fat 9.4 g
Satfat 2.9 g
Monofat 4 g
Polyfat 1 g
Protein 22 g
Carbohydrate 20 g
Fiber 2 g
Cholesterol 56 mg
Iron 1 mg
Sodium 230 mg
Calcium 49 mg