Nolan Ryan Flank Steak seasoned with chipotle powder and lime, grilled until charred and juicy, then sliced and served in warm tortillas with all the classic taco toppings. Easy, minimal dishes, maximum flavor. Perfect for any summer cookout.
Ingredients
For the Flank Steak:
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1.5-2 lb Nolan Ryan Flank Steak
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2 tablespoons olive oil
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1 tablespoon chipotle powder
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2 teaspoons smoked paprika
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1 teaspoon ground cumin
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Zest of 2 limes
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1 teaspoon kosher salt
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1/2 teaspoon black pepper
For Serving:
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Warm flour or corn tortillas
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Fresh cilantro, chopped
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Diced white onion
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Sliced avocado
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Pickled jalapeños
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Lime wedges
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Sour cream or crema (store-bought is fine)
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Salsa (store-bought is fine)
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Cotija cheese (optional)
Instructions
Prep the Steak:
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Make dry rub: In a small bowl, mix together chipotle powder, smoked paprika, cumin, lime zest, salt, and pepper.
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Season steak: Pat flank steak dry with paper towels. Brush both sides with olive oil. Rub the chipotle-spice mixture all over the steak, coating both sides evenly. Let sit at room temperature for 10 minutes.
Grill the Flank Steak:
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Preheat grill: Heat grill to high heat (450-500°F). Clean and oil the grates well.
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Grill: Place steak on the hottest part of the grill. Cook for 5-7 minutes without moving it to develop a nice char.
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Flip and finish: Flip steak and cook another 5-7 minutes for medium-rare (internal temp 130-135°F). The steak should have a good char on both sides.
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Rest: Remove from grill and transfer to a cutting board. Tent loosely with foil and let rest for 5 minutes.
Slice and Serve:
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Slice: After resting, slice the flank steak against the grain into 1/4-inch thick strips.
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Warm tortillas: While steak rests, warm tortillas on the grill, over an open flame, or in a dry skillet for 30 seconds per side.
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Build tacos: Add a few slices of grilled steak to a warm tortilla. Top with cilantro, white onion, avocado, pickled jalapeños, a dollop of sour cream, and salsa. Squeeze with lime. Serve immediately.
