Recipe Background
Grilled steak tacos with chipotle marinade are perfect for new beginnings, combining simplicity with big flavor.
The first time I made these grilled steak tacos was right after moving into my first house. It was a whirlwind of boxes and bubble wrap, and after a long day, I found myself craving something flavorful yet familiar. I turned to the ingredients I had on hand: a trusty bottle of orange juice, a handful of chipotle peppers, and some flat iron steak I had picked up on a whim. Little did I know this would become my go-to moving day meal every time I opened a new chapter.
As I marinated the steak, the aroma of garlic and cumin filling the kitchen brought a sense of home amid the chaos. I poked those holes in the steak, a tip my mom taught me to let the flavors seep through every bite. While waiting for the grill to heat, I sipped a bit of leftover orange juice, feeling a sense of calm wash over the day. The simplicity of grilling the steaks to a perfect medium-rare was satisfying. Letting the meat rest was a tough wait, but the tender slices that followed were worth every minute. I laid them in the warm tortillas, a perfect bed for the avocado, tomato, and onion.
Grilled steak tacos became a symbol of fresh starts, each bite a reminder that home is where your tastebuds sing. A sprinkle of chopped cilantro added the final touch, a nod to flavor I could hang my hat on every time life shifted. To achieve those clean slices, always cut against the grain after resting the steak. These tacos remind me that even small comforts, like a perfectly cooked steak, can turn a hectic day into a memorable celebration.
Ingredients
For the marinade:
- 1 cup orange juice
- 2 cloves garlic
- 2 chipotle peppers plus 2 tablespoons adobo sauce
- 1/2 cup cilantro chopped, plus more, to taste, for serving
- 1 tablespoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon kosher salt
For the tacos:
- 1 1/2 pounds flat iron steak
- olive oil to taste, for oiling the grill grates
- 4 (8-inch) tortillas
- 1 avocado sliced
- 1 tomato chopped
- 1 onion chopped
Directions
- Add the orange juice, the garlic cloves, the chipotle peppers, the adobo sauce, 1/2 cup of the cilantro, the cumin, the cinnamon, and the kosher salt into a blender.
- Purée until a smooth marinade forms.
- Poke holes in the steak with a large knife, making sure the holes go with the grain.
- Add the steaks and the marinade to a gallon-size resealable bag.
- Seal and refrigerate the steaks for at least 1 hour and up to overnight.
- Let the steaks come to room temperature, about 20 minutes.
- Using the olive oil, oil the grill grates.
- Preheat the grill to high heat.
- Reduce the heat to medium-high and place the marinated steaks on the grill.
- Grill the steaks until cooked through to desired doneness, about 3-5 minutes per side for medium-rare, reaching 135 degrees F.
- Allow the steaks to rest on a platter covered with foil for 10 minutes.
- Cut the steaks against the grain.
- Warm the tortillas over a gas flame or on the grill.
- Add the steak slices, the avocado, the tomatoes, the onions, and the extra cilantro evenly to each tortilla.
- Serve.
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