These steak tacos, dripping with Caribbean flavor, are a standout favorite created by a self-proclaimed taco expert and aficionado who knows how to expertly layer FLAVOR! The steak is marinated in a zesty, garlicky, peppery, citrusy mojo that tenderizes and infuses each bite with bold, complex notes, then paired with vibrant pineapple mango salsa and finished with luscious avocado crema for the ultimate bite. With step-by-step instructions for grilling, stovetop, or oven prep—and minimal cleanup—this recipe delivers gourmet results with approachable ease.
Taco Tuesday is one of our favorite nights of the week! Some of our favorite taco recipes include baked ground beef tacos, carne asada street tacos, tacos al pastor, shredded chicken tacos, cilantro lime shrimp tacos mahi mahi fish tacos, and Baja fish tacos.
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This is the Best Steak Tacos Recipe
Steak tacos with their layers of melt-in-your-mouth tender steak and smorgasbord of toppings are a favorite at our house. We love our carne asada street tacos with their robust, earthy, chile flavors topped with pico de gallo and guacamole, and we love this more tropical spin with the mojo marinated steak, pineapple mango salsa, and the avocado crema. They’re the vibrant Caribbean ying to the robust carne asada tacos yang.
In this steak taco recipe, the steak gets marinated in a bright mixture of orange juice, lime juice, lemon juice, garlic, cilantro, jalapeño, oregano, cumin, and pepper. The intoxicating blend is bright, fresh, zesty, tangy, herby, garlicky, peppery, and mesmerizing. It only takes 5 minutes to whip together, thanks to your food processor, and infuses the steak with intense flavor while you go about your day. Once it’s time to cook, slap your steak on the grill, and you’ll have a fresh, vibrant, succulent steak taco dinner in less than 15 minutes.
While your steak is marinating, you can whip up the fresh, sweet and juicy pineapple mango salsa and the silky avocado crema. This prep-ahead makes flank steak tacos the perfect make-ahead dinner or fabulous for crowds. You can prep everything ahead of time and line up a taco bar so everyone can make their own steak tacos, which saves you time assembling and serving – winning.
To transform your steak taco recipe into the best steak tacos, make sure to use quality, warmed corn tortillas, and don’t skimp on the toppings. Each layer adds that something-something which translates into undeniably sensational. And if you haven’t tried my avocado crema yet, you will be in love. I use it in almost all of my taco recipes because it’s not only incredibly good but also super quick, requiring no chopping.
All the tips, tricks and details below about how to make the best steak taco recipe or you can use the “jump to recipe” button at the top of the page.
What is the Best Steak for Tacos?
Steak tacos are traditionally made using skirt or flank steak. I prefer flank steak with its wide, flat shape, rich buttery flavor and melt-in-your-mouth texture. Flank steak is a little leaner than skirt steak but because we are using a marinade to maximize the flavor, it emerges wonderfully juicy and flavorful. Other steak options include sirloin or ribeye but I don’t think these more expensive cuts are warranted when using the flavorful marinade.
What is flank steak?
Flank steak is a cut of meat from the cow’s abdominal muscle. It is extremely lean and muscular with very little fat but still boasts an intense, rich beefy flavor. Flank steak is a relatively long, flat cut of beef, about a foot long, less than one-inch thick with very distinct grains.
Flank steak has a reputation for being tough because it is so lean, but this steak marinade works magic! It produces intoxicatingly tender, juicy, flavorful steak every time as it drinks up citrusy, garlicy notes of the steak marinade.
SKIRT STEAK VS. FLANK STEAK
- What is the difference between flank steak and skirt steak? Flank steak is a thicker, wider cut of meat than skirt steak. Flank steak and skirt steak come from two different parts of the cow which affects how tough they are. Skirt steak comes from the diaphragm muscle of the cow which contains more tough muscle fibers than flank steak and is therefore tougher; these fibers, however, also boat a more intense flavor.
- Can I substitute skirt steak for flank steak? If you want to substitute skirt steak for flank steak, it should only be cooked to rare or medium-rare otherwise it will be too tough and chewy to eat.
Steak Taco Marinade Recipe
This steak taco marinade is known as mojo (meaning sauce), which comes from the Caribbean. It’s intensely flavorful yet light at the same time, singing of garlic, citrus, cilantro, jalapeño, oregano, cumin, and pepper. It is bright, fresh, tangy, zesty, citrusy, garlicky, peppery, and slightly sour. You should be able to taste the garlic, pepper, and slightly tart notes as they harmoniously blend with the aromatics.
This steak taco marinade is a breath of fresh air. I love how the clean citrus backdrop allows the garlic and herbs to truly shine, and the pepper and jalapeno add a kick of heat without overwhelming the marinade. This marinade is also gluten-free, keto-friendly, healthy, and super versatile.
You can make this steak taco marinade as spicy as you want by adding more or less jalapenos and pepper, as garlicky as you want by adding more or less garlic, as herby as you wish by adding more or less cilantro and/or oregano or as sour as you want by adding more or less lime/lemon juice. For us, however, it’s perfect just the way it is.
This steak taco marinade makes dinner time a breeze and is one of the best marinades you’ll ever make. It can also be doubled or tripled and frozen for later, so you always have the tenderizer tool at your disposal for not only steak tacos but chicken, pork, or seafood as well.
STEAK Taco MARINADE INGREDIENTS
Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):
INGREDIENT VARIATIONS
HOW To marinate Mojo Tacos
Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
Step 1: Pound steak
- Even if your steak looks even already, you’ll still want to give it a good pounding to tenderize it (works wonders!). Place steak in between two pieces of plastic wrap or I just place it in a freezer size plastic bag. Pound it evenly with a meat mallet or side of a can.
Step 2: Make marinade
- Mojo marinade is traditionally made by blending garlic, coarse salt, peppercorns, etc. with a mortar and pestle. This mojo marinade recipe, however, utilizes the modern-day food processor so all you have to do is roughly chop (barely) the onion, jalapeno and garlic before adding to the food processor. Combine with cilantro and pulse until finely chopped.
- Next, transfer the chopped fresh ingredients to a large bowl. Add the orange juice, orange zest, lime juice, lemon juice, ground cumin, dried oregano and olive oil, and give everything a stir. You don’t want to add the liquid ingredients to the food processor or it will leak out the bottom.
- Remove ⅓ cup to toss with your cooked, chopped steak.
Step 3: Marinate steak
- Transfer marinade to a freezer size Ziploc bag (yay for no dishes!). Add steak, press out excess air and seal. Massage the marinade into the steak with your hands through the outside of the bag. Turn the bag over a couple times so it wraps up and the steak is completely enclosed in the marinade. Marinate for 4-12 hours.
Step 4: Make Toppings
- While the steak is marinating, make Avocado Crema and Pineapple Mango Salsa. To make avocado crema, add avocado, sour cream, mayo, lime juice, salt and cumin to a blender and blend until smooth. Transfer to an airtight container and press plastic wrap against the surface of the crema. Refrigerate until ready to use.
- To make pineapple mango salsa, add chopped pineapple, mango, red bell pepper, jalapeno, cilantro, garlic, and lime juice to a bowl and toss to combine. Refrigerate until ready to use.
STEP 5: COOK STEAK
- I want you to be able to make these steak tacos year-round, so I’ve included how to cook the steak on the grill, in the oven and on the stove.
- My preferred method is definitely the grill as it delivers smoky flavor and a caramelized crust but you can use the other methods if you don’t have a grill or when it’s not grilling season.
STEP 6: LET STEAK REST
- After the steak is cooked, let rest 10 minutes before chopping into small pieces.
STEP 7: WARM TORTILLAS
- Warm tortillas in the microwave, in a skillet or char on the grill or open gas stovetop flame until warm but still pliable (detailed directions below).
STEP 8: ASSEMBLE!
- Assemble flank steak tacos by layering warmed corn tortillas with grilled steak, pineapple mango salsa, avocado crema and cotija. Serve with optional lime wedges, extra cilantro and hot sauce.
HOW TO COOK STEAK TACOS
•GRILL: Take care to grease your clean grill grates well with oil. Next, close the lid and heat to the highest setting. Wait to add your steak until the grill reaches the desired temperature, which could take up to 15 minutes. Be patient. Add your steak and reduce the heat to medium-high. This temperature ensures a smoky, charred exterior and a pink, juicy interior. Grill the steak for 5 to 6 minutes per side, turning once, for medium doneness, depending on the thickness.
•OVEN BROILED: The close directional heat mimics the high directional heat of the grill. Place the steak on a baking sheet. Broil 8 inches away from the broiler for 6-8 minutes on each side or until it reaches the desired temperature.
•STOVE TOP: You may use the stove, but unless you have a large grill pan, your steak might not fit in your skillet, and you may need to cut your steak in half and work in batches. Heat one tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Cook for 6-8 minutes per side or until it reaches the desired temperature.
STEAK TEMPERATURE
Flank steak is a lean cut of beef, so it is best not cooked above medium or else it can be tough and chewy instead of juicy. I would aim for a medium setting, meaning it will be pink in the middle. That being said, the marinade gives you a little wiggle room, but I wouldn’t push it.
Most steaks will take 5-6 minutes per side, but this can vary depending on the steak’s thickness and the desired level of doneness. The best way to see if your flank steak is cooked properly without overcooking is to use an instant-read thermometer.
Insert the instant-read thermometer into the thickest part of the steak to check the temperature. You want the temperature to register 5°F lower than the desired doneness temperature because the steaks will continue to cook while resting.
•Rare steak: 125 degrees F
•Medium rare: 135 degrees F
•Medium: 145 degrees F *RECOMMENDED*
•Medium well: 155 degrees F
•Medium Well (not recommended)
•Well done: 165 degrees F (not recommended)
NOTE: The USDA recommends steaks and roasts be cooked to 145°F and then rested for at least 3 minutes for safety.
If you like rare or medium-rare steak, then grill steak on high heat so it’s hot enough to get some color on the outside in a short amount of time
HOW TO CUT STEAK FOR TACOS
Flank steak is usually sliced against the grain in order to shorten the tough fibers, but we are cutting in both directions – so it doesn’t really matter what end you start with. I recommend slicing the steak into ½-inch slices then ½-inches slices the other direction to create ½” cubes. You really don’t want pieces much larger than this as smaller pieces create the most melt-in-your-mouth texture.
WHAT CAN I MAKE AHEAD?
This steak taco recipe has a few components, so it can be helpful to make some of them ahead of time. While the steak is marinating, you can prepare the pineapple mango salsa and the avocado crema. Then, all that’s left to do is grill the steak and warm the tortillas.
•Steak taco marinade: Can be made earlier in the week and used when ready. Transfer the marinade to an airtight container such as a sealable bag or jar with a tight-fitting lid. Refrigerate for up to 1 week. Transfer to the freezer if marinating any longer.
•Avocado crema: Can be made and stored in the refrigerator in an airtight container for up to 3 days IF you transfer the crema to an airtight container and place a piece of plastic wrap directly on the surface of the crema before adding the lid. This will delay oxidation and browning that occur when the surface of the crema comes into contact with air.
•Salsa: This is best if chilled for just one hour before serving, but you can still prepare the salsa ingredients ahead of time and combine when ready. To do this, chop mangos and pineapple and store them in separate airtight containers in the refrigerator up to 24 hours ahead of time. Chop the remaining ingredients and store them together in an airtight container in the fridge up to 24 hours ahead of time. An hour or so before serving, drain the fruit in a fine-mesh sieve and toss it with the remaining salsa ingredients.
Best Flank Steak Tacos Recipe Tips
Cooking Tips
WHY HEAT TORTILLAS FOR STEAK TACOS?
Before you pile your toppings into your steak street, tacos, I HIGHLY recommend warming the corn tortillas.
Warm tortillas elevate any steak tacos to a whole new level. Not only are they softer and the ideal non-jarring, melt-in-your-mouth temperature, but the flavors are accentuated when warmed. If you attempt to use room temperature or cold tortillas, you’ll find their temperature isn’t nearly as appetizing, and they aren’t as pliable and soft. Lower-quality corn tortillas are also likely to break if not warmed.
You can easily warm your tortillas for these flank steak tacos in SECONDS using any of my below methods: open flame, skillet, microwave or oven, with the microwave being the quickest.
HOW TO WARM TORTILLAS FOR TACOS
•Open Flame (gas stove or grill): This method is how I achieve the smoky char you see on the tortillas and is best with FRESH/homemade tortillas, as previously discussed. I add the tortillas directly to the burner of my gas stove, then flip with tongs once they are charred on one side. You can also accomplish this on the grill. If you are using lower-quality tortillas, you will want to take special care not to over-char them, or they will become brittle and break. You still want the tortillas soft and pliable.
•Skillet: Heat a skillet (or griddle if you have one) to medium-high heat (do not grease). Working with one tortilla at a time (more for a griddle), heat each side of the tortilla for approximately 20-30 seconds, until it is warm and soft. You are not looking for char marks with this method.
•Microwave: Working with about five tortillas at a time, stack the tortillas on a microwave-safe plate and cover them with a damp paper towel. Microwave for 20 seconds on high, then repeat at 10-second intervals if needed until warmed through.
• Oven: Create separate stacks of about five tortillas each, then wrap each stack in foil. Bake at 350 degrees F for 15-20 minutes or until heated through (you can bake all stacks at once).
•How to keep tortillas warm: Once your tortillas are warmed (with any method), keep them warm and pliable by stacking them on a plate and covering with a slightly dampened, paper towel or clean towel.
Steak Taco Toppings
These flank steak tacos are fabulous with a spectrum of toppings but my favorites are pineapple mango salsa and avocado crema.
Pineapple Mango Salsa
The sweet fresh juiciness of the pineapple mango salsa underscores the Caribbean notes and compliments the zesty, tangy, herby, garlicky, peppery mojo marinade. It’s made with juicy pineapple, sweet mangos, crunchy bell peppers, zingy red onion, zesty cilantro, spicy jalapenos and tangy lime for the perfect balance of sweet heat – in minutes! The salsa is super simple to make and is also guilt free, gluten free and dairy free.
Avocado Crema
Avocado Crema is my addiction and my preference over chopped avocados or guacamole. Avocado crema is a marriage of avocados, sour cream and lime juice, is wonderfully silky, tangy and just takes minutes in your blender. The luscious, refreshing tanginess cuts through and compliments the tang, spicy flavors.
You might note that I used avocado slices in the photos of these flank steak tacos But I instantly regretted not using the avocado crema, and have since remedied my erroneous ways. I highly suggest the crema over sliced avocados; 10X better in my opinion.
Steak Taco recipe variations:
These steak tacos can be made more or less spicy, more or less garlicy, or more or less peppery all by adjusting the marinade ingredients. The real fun, however, comes in mixing up the toppings. Although I love the pineapple mango salsa and avocado crema, they would also be tasty with:
What to Serve with Steak Tacos
Steak tacos are a spectacular main event that don’t need much by the way of sides. I love serving them with grilled corn, watermelon cilantro lime rice which I just throw together in my rice cooker. Flank steak tacos are also fabulous with
How to Store Mojo Tacos
• Storage: Transfer steak to an airtight container. Store in the refrigerator for up to five days.
•Microwave: Transfer chopped steak to a microwave-safe plate and cover with a damp paper towel to prevent it from drying out. Microwave at 30-second intervals until warmed through.
•Skillet: Heat one tablespoon of oil or butter in a skillet over medium heat. The fat will help the steak stay tender. Once hot, add the steak and cook undisturbed for a couple of minutes, then begin to cook and stir until warmed through. Take care not to overcook, or it can become dry.
•Oven: Transfer steak to a baking sheet, cover with foil, and reheat at 350 degrees F for 10 minutes or just until warmed through.
Grilled Steak Tacos FAQs
This steak taco marinade tenderizes and flavors your steak so all you have to do is marinate and cook! In order for a marinade to be effective, it must contain acid, fat, salt and flavor enhancers. The combination of these elements ensures that the protein is juicy, succulent and flavorful from the inside out. Here’s how it works:
FAT: the olive oil dissolves fat-soluble flavor compounds from the seasonings and aromatics and evenly disperses them throughout the protein. Fat also adds moisture to the protein so it’s especially important on lean cuts such as this flank steak, chicken breasts and pork tenderloin.
ACID: the orange juice, lime juice and lemon juice help tenderize the meat by breaking down lean muscle fibers. The citrus trio also boast layers fresh, bright, tangy flavor.
SALT: creates a brine, which increases the moisture capacity of the protein, helping it become juicer and more flavorful. First, the salt hydrates the muscle tissues via osmosis; second, it changes the cells’ structure so that they can no longer contract when cooking. This means less water will be squeezed out and lost, resulting in juicier protein. Finally, the brine draws the aromatic flavor further down below the surface into the protein and enhances all of the flavors. You can pile on herbs and seasonings but if a marinade is missing salt – it will taste bland.
FLAVOR ENHANCERS: this recipe boasts citrus, garlic, onion, cilantro, jalapeno and pepper.
Quality tortillas are a HUGE part of quality steak tacos (or any tacos!), and can make or break the taco in my opinion. Flank steak tacos are traditionally served on corn tortillas but you may use flour if you prefer.
I love La Tortilla Factory Corn Tortillas. They are thicker, homemade tortillas that never break or tear even when charred and piled with toppings. I find mine at Sprouts or you can pick them up on Amazon. They come in 8 per package which means you will need 2 packages for this carne asada taco recipe. They are definitely more expensive BUT less than dining out!
Also, be aware that this brand of corn tortillas is not gluten free as it does contain corn AND wheat.
4-12 hour is the optimal time to marinate this steak taco recipe. After 4 hours, the flank steak has absorbed a lot of the flavor but by 12 hours it will have become even more tender. I recommend marinating the steak for the maximum 12 hours. This will infuse the steak with TONS of flavor and optimal juiciness.
Don’t over-marinate. This steak taco marinade is highly acidic which means you don’t want to marinate the steak much longer than 12 hours because the acid in the marinade will begin to change the structure of the meat and the muscle fibers can break down and become mushy.
In contrast to popular belief, you should NOT poke holes in the steak before marinating. This actually drains out the valuable juices and will result in less juicy steak.
If you can’t get to cooking your marinating flank steak within 12 hours, just pop it in the freezer – another perk of using sealable plastic bags. When it’s time to cook, just thaw the flank steak and cook!
Absolutely! The steak makes fantastic meal prep or leftovers because of the tenderizing marinade. The pineapple mango salsa, however, is best served the same day, so I recommend pureeing the salsa or serving the steak tacos with other cold toppings which you can layer together in desired number of containers.
HOW TO FREEZE STEAK TACOS
THE STEAK
You may freeze the steak either after it is cooked or as soon as it’s added to the marinade.
- Freeze marinating steak: add steak to the marinade in a freezer bag, squeeze out excess air, label and freeze for up to 3 months. Thaw in the refrigerator overnight then use immediately.
- Cooked steak: transfer chopped flank steak to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for up to 3 months. Thaw in the refrigerator before reheating.
THE Marinade
You can also freeze just the steak marinade without the steak. I love doubling the batch and freezing half to use later. To freeze, transfer marinade to an airtight container and freeze for up to three months. Thaw in the refrigerator.
THE SALSA
Pineapple mango salsa can be frozen if you puree it first otherwise the fruit will become a funny texture. To freeze, puree salsa, transfer to an airtight container or freezer safe bag and squeeze out excess air. Label and freeze for up to three months. Thaw in the refrigerator overnight.
THE TORTILLAS
Both flour and corn tortillas freeze well but flour tortillas should not be thawed in the microwave; instead let them thaw completely in the refrigerator 1-2 days before using.
Looking for more taco recipes?
- Chili Lime Chicken Tacos
- Korean Tacos
- Blackened Fish Tacos
- Salsa Verde Chicken Tacos
- Buffalo Chicken Tacos
- Cilantro Lime Shrimp Tacos
- Asian Pulled Pork Tacos
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Mojo Flank Steak Tacos Recipe
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Ingredients
TACOS
- 2 – 2 1/2 pounds flank steak pounded to an even thin thickness
- 12-14 quality corn tortillas like La Tortilla Factory
- Hot sauce to taste
- Cotija cheese optional
- 1 Recipe Avocado Crema
- 1 recipe Pineapple Mango Salsa
MARINADE
- 6 cloves garlic peeled
- 1/2 yellow onion roughly chopped
- 1/2 cup loosely packed cilantro
- 1-2 jalapenos deveined seeded
- 2 tablespoons fresh oregano or 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 1/4 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 1/4 cup lemon juice
- 1/4 cup lime juice
- 1/3 cup extra virgin olive oil
Instructions
Marinade
- Add the garlic, onion, cilantro, jalapenos and fresh oregano (if using) to your food processor and pulse until very finely chopped, scraping the sides down as needed. Transfer to a large freezer bag and stir in all remaining marinade ingredients. Reserve ⅓ cup marinade to toss with chopped steak after it’s cooked. Add steak, squeeze out excess air, seal and turn to evenly coat. Marinate in the refrigerator 4-12 hours (the longer the better).
Salsa and Avocado Crema
- While the steak is marinating, prepare avocado crema and pineapple mango salsa. Salsa is best made one hour before serving or you can prep the ingredients earlier and combine one hour before serving. (Click on “Avocado Crema” and Pineapple Mango Salsa” in the ingredients for the recipes.)
Cook Steak
- Remove steak from the refrigerator and let it rest for 30-60 minutes before cooking.
- Grease and preheat outdoor grill (or indoor grill pan) to high heat. Once hot, add steak and turn down to medium-high. Grill steak for 5-6 minutes per side, or until an internal thermometer reads 130-135 degrees F for medium rare or around 140 degrees for medium. Grill time will vary depending on thickness of your steak and desired level of doneness.
- Remove steak and let rest 10 minutes before chopping into small pieces. Toss with reserved ⅓ cup marinade.
Assemble
- Warm tortillas in the microwave, in a skillet or char on the grill or open gas stovetop flame until warm but still pliable (detailed instructions in notes).
- Assemble steak tacos by layering warmed corn tortillas with chopped steak, pineapple mango salsa, avocado crema and cotija. Season with freshly cracked salt to taste and serve with optional lime wedges and hot sauce.
Notes
HOW TO WARM TORTILLAS FOR TACOS
- Open Flame (gas stove or grill): this method is how I achieve the smoky char you see on the tortillas and is best with FRESH/homemade tortillas as previously discussed. I simply add the tortillas directly to the burner of my gas stove then flip with tongs once they are charred on one side. You can also accomplish this on the grill as well. If you are using lower quality tortillas, you will want to take special care not to over-char or they will become brittle and break. You still want the tortillas soft and pliable.
- Skillet: heat a skillet (or griddle if you have one) to medium high heat (do not grease). Working with one tortilla at a time (more for a griddle), heat each side of the tortilla for approximately 20-30 seconds until warm and soft. You are not looking for char marks with this method.
- Microwave: working with about 5 tortillas at a time, stack tortillas on a microwave safe plate and cover with a damp paper towel. Microwave for 20 seconds on high, then repeat at 10 second intervals if needed until warmed through.
- Oven: create separate stacks of about 5 tortillas each, then wrap each stack in foil. Bake at 350 degrees F for 15-20 minutes or until heated through (you can bake all stacks at once).
HOW TO MAKE AHEAD
This steak taco recipe has a few components so it can be helpful to make some of them ahead of time. While the steak is marinating, you can prep the pineapple mango salsa and the avocado crema – then all that’s left to do is grill the steak and warm the tortillas.- Steak taco marinade: can be made earlier in the week and used when ready. Transfer the marinade to an airtight container such as a sealable bag or jar with a tight-fitting lid. Refrigerate for up to one week in the refrigerator. Transfer to the freezer if marinating any longer.
- Avocado crema: can be made and stored in the refrigerator in an airtight container for up to 3 days IF you transfer the crema to an airtight container and place a piece of plastic wrap directly on the surface of the crema before adding the lid. This will delay oxidization/browning that occurs when the surface of the crema comes in contact with air.
- Salsa: is best if chilled just one hour before serving but you can still prep the salsa ingredients ahead of time and just combine when ready. To do this, chop mangos and pineapple and store in separate airtight containers in the refrigerator up to 24 hours ahead of time. Chop the remaining ingredients and store together in an airtight container in the refrigerator up to 24 hours ahead of time. An hour or so before serving, drain the fruit in a fine mesh sieve and toss with remaining salsa ingredients.
HOW TO STORE AND REHEAT
- Storage: transfer steak to an airtight container. Store in the refrigerator for up to five days.
- Microwave: transfer chopped steak to a microwave safe plate and cover with a damp paper towel to keep it from drying out. Microwave at 30 seconds intervals until warmed through.
- Skillet: Heat one tablespoon oil or butter in a skillet over medium heat. The fat will help the steak stay tender. Once hot, add steak and cook undisturbed for a couple minutes, then begin to cook and stir until warmed through. Take care not to overcook or it can become dry.
- Oven: Transfer steak to a baking sheet, cover with foil and reheat at 350 degrees F for 10 minutes or just until warmed through.
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Lori says
Made these for dinner tonight and SO good!! We have a dumb drawer for the broiler I ended up broiling and putting in oven at 450 to finish it. Was perfect!! And I only could marinate it for 2.5 hours but it’s one I’ll keep coming back to! Thank you
Jen says
Hi Lori! I’m so glad that you were able to adjust with what you had and that it turned out perfect for you! Thank you for taking the time to share your review of this dish!
Emma says
If I don’t have a grill, what would be a good alternative to cook the steak. Also would I be able to have the steak marinade for 24 hours?
Jen says
Hi Emma! Thank you for your interest in this recipe! Yes you can marinate the steak for 24 hours. Here are a couple of alternatives: OVEN BROILED: The close directional heat mimics the high directional heat of the grill. Place the steak on a baking sheet. Broil 8 inches away from the broiler for 6-8 minutes on each side or until it reaches the desired temperature. STOVE TOP: You may use the stove, but unless you have a large grill pan, your steak might not fit in your skillet, and you may need to cut your steak in half and work in batches. Heat one tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Cook for 6-8 minutes per side or until it reaches the desired temperature.