Chipotle-Honey Flank Steak Tacos

These smoky-sweet flank steak tacos feature tender, marinated beef kissed with chipotle heat and balanced by rich honey. The combination of smoky chipotle peppers, warming cinnamon, and sweet honey creates a complex flavor profile that enhances the natural meat flavor but stands apart from traditional carne asada. Whether you grill or use a cast iron skillet, you’ll achieve a beautiful sear that locks in all those bold flavors. Top with creamy avocado, tangy pickled red onions, and extra lime for an unforgettable taco night.

Makes 4-6 servings

Ingredients

For the flank steak marinade:

• 5-2 lbs flank steak
• 1, 7oz can of chipotle chilis in adobo sauce (roughly ¾ cup total)
• 3 tablespoons honey
• Juice of 2 limes
• 6 cloves garlic, minced
• 1/4 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 2 tablespoons olive oil
• Salt and freshly ground black pepper

For serving:

• 12-16 corn tortillas, warmed
• 2 avocados, sliced
• 1/2 cup Mexican crema (or sour cream thinned with a little milk)
• Lime wedges
• Pickled red onions (recipe below)

For quick pickled red onions:

• 1 large red onion, thinly sliced
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 1 tablespoon sugar
• 1 teaspoon salt

Instructions

1. Prep the marinade: Make the marinade by blending the chipotle peppers, adobo sauce, honey, lime juice, garlic, cinnamon, cumin, olive oil, salt, and pepper until smooth.
2. Marinate the steak: Place the flank steak in a large zip-top bag or shallow dish and pour the marinade over it, making sure it’s well coated. Refrigerate for 2-4 hours, or up to overnight for maximum flavor.
3. Quick pickle the onions: While the steak marinates, combine vinegar, water, sugar, and salt in a small saucepan and bring to a simmer. Place sliced onions in a jar or bowl and pour the hot liquid over them. Let sit at room temperature for at least 30 minutes.
4. Bring to temperature: Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature.
5. Grill method: Preheat your grill to high heat. Remove the steak from the marinade, letting excess drip off. Grill for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness (internal temperature of 130-135°F for medium-rare). Transfer to a cutting board and let rest for 10 minutes. While the steak rests, warm your tortillas on the grill for about 30 seconds per side.
6. Skillet method: Heat a large cast iron skillet or heavy-bottomed pan over high heat until smoking hot (about 3-4 minutes). Remove the steak from the marinade and pat dry with paper towels. Add 1 tablespoon of oil to the hot skillet. Carefully place the steak in the pan and cook undisturbed for 4-5 minutes until a dark crust forms. Flip and cook for another 4-5 minutes for medium-rare. If your steak is very thick, finish it in a 400°F oven for a few minutes. Transfer to a cutting board and let rest for 10 minutes. Warm tortillas in a dry skillet over medium heat for about 30 seconds per side.
7. Slice and serve: Slice the steak thinly against the grain. This ensures maximum tenderness.
8. Assemble tacos: Build your tacos with sliced steak, avocado, pickled red onions and a drizzle of crema. Serve with lime wedges on the side for squeezing.

Cooking Tips:

• The marinade is moderately spicy. Adjust the number of chipotle peppers based on your heat preference.
• For the skillet method, turn on your exhaust fan or open a window—the high heat will create some smoke, but that’s what gives you that delicious seared crust.
• Always slice flank steak against the grain for the most tender results. Look for the lines running through the meat and cut perpendicular to them.
• Flank steak is best served medium-rare to medium. Cooking it past medium can make it tough.
• The pickled red onions can be made up to a week in advance and stored in the refrigerator.
• If you can’t find Mexican crema, mix sour cream with a little milk or lime juice to thin it to a drizzling consistency.

Enjoy!