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Lemon-Pepper Flank Steak Tacos

Photo: Squire Fox; Styling: Carla Gonzales-Hart
Hands-on time 5 mins
Total time 20 mins
Yield Serves 6 (serving size: 2 tacos)
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.


  • 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)

Nutrition 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

How to Make It

  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.