1 Video | Photo: Light Tacos Recipe
Ingredients
Steak:
- 1 orange, unpeeled and thinly sliced, divided
- 1/2 onion, peeled and thinly sliced, divided
- 4 cloves garlic, halved and smashed, divided
- 2 1/4 pound flank steak
- Salt and freshly ground black pepper
- 1 cup light-colored beer, preferably lager
Salsa:
- 1/3 cup low-sodium soy sauce
- 1 large lime, juiced
- 1/2 serrano chile, seeded and minced
- 1 green onion, thinly sliced
- 2 teaspoons chopped fresh cilantro
- 1 head butter lettuce, leaves separated
- 1 avocado, peeled, pitted, and thinly sliced
Directions
For the steak: Scatter half the orange slices, half the onion slices, and half the garlic pieces on the bottom of a glass dish large enough to hold the flank steak. Sprinkle the flank steak all over with salt and pepper and place in the prepared baking dish. Scatter the remaining oranges, onions, and garlic over the flank steak and pour the beer over. Cover with plastic wrap and let stand for 1 hour at room temperature or overnight in the fridge.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Remove the meat from the marinade. Discard the marinade. Grill the steak to desired doneness, about 4 minutes per side for medium-rare. Let the steak rest for 10 minutes. Transfer the grilled flank steak to a cutting board and cut crosswise into strips.
For the salsa: In a small bowl mix together the salsa ingredients.
To assemble: Using the butter lettuce leaves, make tacos using slices of flank steak and avocados. Drizzle with the salsa.
Cook's Note: The marinated steak can also be broiled.
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By brenleeka
Minnesota
on January 13, 2012
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I made this for my family twice once with the steak method and then another time I changed it up and I used shrimp but did not use the beer, orange, garlic or any of the first step. Awesome!! It was quick and easy and my family loved it.
By laudingib_3577940
San Mateo, CA
on August 01, 2011
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I think the first mistake was using flank steak as opposed to the "ranchera" or ranch cut. I felt the flank was too thick which took away from the soft and tender consistency found in the much thinner ranch cut. I would also recommend using a different salsa altogther for this dish. A simple green salsa (blend green tomato, cilantro, serrano chile, lime and onion goes great with tacos. The sweetness from the green tomatos and spice from the serrano are a great combo. Marcela, I felt let down with your Light Taco dish. I gave it a try and it just didn't hit the mark. Perhaps if you called it a simple steak dinner and not a taco I would be more willing to give you a higher rating. Thanks for putting together such a fun show and I look forward to trying out some more of your recipes!
By Sweet Chili
New York, NY
on July 31, 2011
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A nice change from the gazillion other Taco recipes. I have never heard of Blue Moon beer and didn't want to have to buy a beer just for a marinade so I used my always on hand beer, which is Molson, and I used orange zest as an alternative. 1 hour at room temperature worked just fine in the marinade. I thought the salsa needed more kick. Next time.... jalapeno pepper for me. And people, c'mon, rate the recipe from your experience making the recipe, not reading about it or watching it get made on TV.
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