These steak tacos are sweet and tangy, with an ever so slight kick…an addictive combo. Take the extra few minutes to reduce down the marinade for an extra sauce. Trust me, its so worth it.
Steak Tacos with Cabbage and Salsa
- 2 lb. flank steak
- 1 orange juiced
- 2 limes juiced
- 1/4 cup olive oil
- 1/4 cup agave
- 5-6 cloves garlic minced
- 1 tbsp dried oregano
- 1 tbsp chili powder
- 1/4 tsp kosher salt
- 2 avocados sliced (or smashed if fancy looks don't matter to you)
Pico de Gallo Salsa
- 1 large tomato diced
- 1/2 red onion diced
- 1 jalapeño finely diced, seeds removed for a milder salsa
- 1 lime juiced
- 1 tbsp olive oil
- salt and pepper to taste
- flour or corn tortillas heated just before serving
- 1/4 purple cabbage shredded or very thinly sliced
- limes cut in wedges, for serving
Salsa: Mix ingredients in a bowl. Set aside. Can be made a day in advance.
Marinade the steak in the refrigerator overnight in the orange juice, lime juice, olive oil, agave, minced garlic, oregano, chili powder, and salt. Take it out of the refrigerator 20-30 minutes before you cook it.
Pour the juices from the marinade in a sauce pan. Bring to boil, lower to a simmer, and reduce the marinade by half. Takes 10-15 minutes. You can cook your steak in the meantime.
Turn on the broiler on high. Let heat for 1 minute after the flame comes on.
Put the flank steak in the oven. Cook 5 minutes.
Remove steak from the oven. Leave the oven on and the oven door open. Flip the steak.
Cook until internal temperature reads ~135 for medium-rare. (4-5 more minutes).
Let rest 5-10 minutes before slicing against the grain and serving.
Assemble your tacos with the cabbage on the bottom, then the steak, and top with the salsa. A squeeze of lime makes it just right. Drizzle the reduced sauce on top.
I’ve cooked the steak in these tacos on the grill, under the broiler, and even on the stovetop. My two favorites are under the broiler and on the grill, but you really just can’t go wrong with these flavors. Inspired by Giada de Laurentis’s fajitas. Enjoy!