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Photo: Iain Bagwell; Styling: Buffy Hargett Photo by: Photo: Iain Bagwell; Styling: Buffy Hargett

Suadero Tacos with Serrano-Cilantro Salsa

This delicious flank steak recipe for Suadero Tacos with Serrano-Cilantro Salsa is inspired by street tacos found on food trucks.

Southern Living MAY 2012

  • Yield: Makes 6 servings
  • Hands-on: 25 Minutes
  • Total: 2 Hours

Ingredients

  • 1/2 cup fresh lemon juice
  • 1 teaspoon salt
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon fresh minced garlic
  • 1 teaspoon freshly ground pepper
  • 6 tablespoons vegetable oil, divided
  • 1 (2-lb.) flank steak, diagonally cut into 1/4-inch slices
  • 12 (6-inch) fajita-size corn tortillas, warmed
  • 1/2 cup chopped white onion
  • 1/2 cup chopped fresh cilantro
  • Serrano-Cilantro Salsa
  • Lime wedges

Preparation

1. Whisk together first 5 ingredients and 4 Tbsp. oil; drizzle lemon juice mixture over steak in a large shallow dish or zip-top plastic freezer bag. Cover or seal, and chill 1 to 12 hours. Remove steak from marinade, discarding marinade. Pat steak dry.

2. Heat remaining 2 Tbsp. oil in a 12-inch cast-iron skillet over medium-high heat. Add steak, and cook, stirring occasionally, 5 to 8 minutes or to desired degree of doneness. Transfer steak to a cutting board, and let stand 10 minutes. Chop steak.

3. Spoon steak into warm tortillas; top with chopped onion and cilantro. Serve with Serrano-Cilantro Salsa and lime wedges.

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