1. Combine garlic, orange juice, lime juice, salt, cumin, chili powder and cinnamon in a large sealable freezer bag; set aside. 2. Pierce steak all over with a fork. Add to marinade in bag, massaging to coat;seal and refrigerate for at least 1 hour or for up to 12 hours. 3. Remove steak from marinade; discard marinade. Pat steak dry with paper towel. Heat oil over medium-high heat in a skillet or grill pan. Add steak and cook for 6 to 10 minutes, turning at least twice, until a digital instant-read thermometer inserted sideways into centre of steak reads 145ºF (63ºF) for medium-rare (or 160°F/71°C for medium, or 170°F/77°C for well-done). Transfer to cutting board and let rest for 5 minutes. 4. To serve, slice the steak across the grain into ½-inch (1 cm) thick slices. Cut slices crosswise to create ½-inch (1 cm) chunks of beef. Scoop beef chunks into warm tortillas and add your choice of Toppings. Finish with a squeeze of fresh lime juice.

Pan-Fried Marinated Steak Tacos

Ingredients

Directions

Cuts Used in This Recipe

Flank Steak