It’s taco night!! And these Citrus Marinated Steak Tacos are going to be your new all-time favorite!
Updated: Nov 26, 2019
This was an absolutely amazing meal, and such a fun one, too. After all…it’s tacos. You cannot go wrong!
1 ½ lbs flank steak
1/3 cup pomegranate juice
1/3 cup brown sugar
2/3 cup salsa
1 large orange, juiced
1 large lemon, juiced
1 large lime, juiced
1 cup safflower oil (or any neutral oil)
1 tbsp kosher salt
1 ½ tsp black pepper
Homemade Tortilla Chips
1 package small corn tortillas
oil, for frying
flaky sea salt, as needed
4 large avocados
Packet of your favorite guacamole spices
1 lime, juiced
kosher salt, as needed
8 corn tortillas
6 oz queso fresco, crumbled
2 jalapenos, thinly sliced
½ cup pomegranate seeds (optional)
2 limes, wedged
Place the flank steak in a plastic zip-lock bag. In a mixing bowl, whisk together the pomegranate juice, brown sugar, salsa, orange juice, lemon juice, lime juice, safflower oil, salt, and black pepper. Pour the marinade into the bag and tightly seal so that the steak is fully coated. Place the steak in the refrigerator and let marinate for 1 hour.
Homemade Tortilla Chips
Meanwhile, cut the corn tortillas into quarters. Add enough oil to a large saute pan to come up the sides about ¼ of an inch. Heat the oil over medium heat. When the oil reaches 350-375F, start to fry the tortillas, working in batches so you don’t overcrowd the pan. Fry each tortilla for a few minutes until golden and crispy. Transfer the chips to a paper towel lined plate and immediately sprinkle with a pinch of flaky sea salt. Repeat until all of the tortillas are fried.
Mash the avocados in a bowl using a large fork. Stir in the guacamole spices and lime juice. Season with salt to taste.
Preheat the grill or heat a grill pan over high heat. Oil the grill or grill pan. When hot, drain the steak from the marinade and place it onto the grill. Let sear on one side for about 4 minutes. Flip the flank steak and sear for another few minutes. Lower the heat and let the steak continue to cook until your desired temperature. Transfer the steak to a cutting board and lightly tent with a piece of foil. Let rest for 15 minutes. Thinly slice the steak on a bias against the grain.
Char the corn tortillas on the grill (or if it’s winter, just place them right over the stove top burner). Transfer the tortillas to a plate and cover to keep warm.
To assemble the tacos, spread a little guacamole onto each tortilla. Place a few slices of steak on next, then a spoonful of salsa, a handful of queso fresco, a few jalapeno slices, some pomegranate seeds, and a squeeze of lime. Serve with the tortilla chips and more guacamole.
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