I’ve been holding onto this recipe all month long in prep for Sunday’s Cinco de Mayo festivals. These tacos have been on a weekly rotation for the last month while I worked in tweaking them. Of course, I love any excuse to make the family tacos for dinner! But now I’m so excited to finally share them with you! These are the yummiest. Cooking the steak at a high heat in the oven gives you such delicious flavor and is so easy. The oven is not typically my first choice, when I cook steak, I usually sear it in a skillet. However, for this recipe, the oven is the way to go. I was in a hurry and wanted to make tacos for dinner. I’ve recently started buying flank steaks, which are such an underrated cut of meat and are usually relatively affordable. I wanted to test out cooking the steak in the oven and was so surprised with the results. Cooking the flank steak whole and then thinly slicing it is the secret. It was perfectly cooked every time. I also added a quick mango salsa and then stuffed everything into warm tortillas.
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Step 1: season + marinate the steak Working on a sheet pan, rub the steak with chipotle chili powder, onion powder, and paprika. Add lots of garlic, then orange juice and tamari (or use soy sauce). If time allows, let the steak marinate for 20 to 30 minutes. Step 2: cook the steak Add a couple of jalapeños to the sheet pan with the steak. These are for the mango salsa. When ready, roast the steak at 450°F for 10 minutes, then broil for 2-5 minutes to give it a char. Allow the steak to cook until it’s done to your liking. I found 12 minutes to be the perfect time. Then, let the steak rest before you slice. Step 3: the mango salsa While the steak is resting, toss mango chunks with lime juice, cilantro, and a pinch of sea salt. Grab the charred jalapeños from the sheet pan, chop them, and toss them in with the mango blend. Step 4: serve Serve this up with warm flour tortillas. I love to char them on a gas burner—it’s the best way to warm a tortilla! Then, thinly slice the steak and stuff it into the warm tortillas. Add mango salsa and avocado. I usually add some lettuce and crumbled feta or queso cheese. And I always like to serve with the extra sauce on the sheet pan—it’s so delicious! As I mentioned, these have been on rotation all month long. We really love them, and this recipe is a great way to use a relatively inexpensive cut of meat. I promise the whole family will love these! I’ll be making them again on Sunday night for a small Mexican-inspired Cinco de Mayo dinner. They’re so fun and yummy! Looking for more simple weeknight recipes? Here are a few favorites: Crockpot Chipotle Pot Roast Tacos Crispy Cider Braised White Chili Chicken Tacos Crispy Jalapeño Cream Cheese Buffalo Chicken Taquitos Sheet Pan Buffalo Chicken Pizza Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips Healthier Homemade Crunchwrap Supreme Crispy Chipotle Chicken Tacos with Cilantro Lime Ranch Crockpot Crispy Buffalo Chicken Tacos Lastly, if you make these Sheet Pan Chipotle Steak Tacos, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
