Flank Steak Tacos with Mango Salsa

Ingredients

• 15 ml (1 tablespoon)vegetable oil
• 28 g (1 oz)Old El Paso™ Original Taco Seasoning Mix
• 567 g (1 1/4 lb)beef flank steak, trimmed of excess fat
• 8 tortillas from 1 package (232 g / 8.2 oz; 10 tortillas)Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas
• 2 ripe mediummangoes, stones removed, peeled and diced
• Juice of 1 mediumlime
• 1jalapeño chilli, deseeded and chopped
• 60 ml (1/4 cup)red onion, chopped
• 60 ml (1/4 cup)fresh coriander leaves, chopped

Instructions

1. 1

   Heat the oven

   Heat the oven to 204°C (400°F) and line a baking sheet with foil.

2. 2

   Brown the steak

   Heat the oil in a 25 cm (10-inch) frying pan over high heat. Sprinkle the taco seasoning over the flank steak and press it on to coat. Brown the steak on both sides in the hot oil, then transfer it to the prepared baking sheet. Roast until a meat thermometer inserted into the centre reads 57°C (135°F). Take it out of the oven and leave it to rest for 10 minutes.

3. 3

   Mix the salsa

   While the steak cooks, combine the mangoes, lime juice, jalapeño, red onion and coriander in a large bowl. Refrigerate the salsa until you are ready to serve.

4. 4

   Fill the tortillas

   Cut the steak into thin slices. Put 2 or 3 slices on each tortilla, top with salsa and roll up the tortillas.

What are flank steak tacos?

Tacos are a Mexican dish built around a tortilla folded or rolled around a filling. This version uses flank steak, a cut that cooks quickly and is easy to slice across the grain after resting.

The mango salsa is a fresh, sweet-and-sharp contrast to the savoury, seasoned beef. Using a packet seasoning mix keeps the preparation straightforward, while lime, chilli, onion and coriander give the salsa a lively flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 23g protein, 34g carbs, 10g fat.

The tortillas and mango provide most of the carbohydrates, while the steak supplies most of the protein. Fat comes mainly from the steak and the oil, with additional amounts depending on the tortillas and seasoning mix. Serve with a green salad or extra vegetables alongside for a more balanced plate.

Seasoning and steak

Taco seasoning: Press the mix onto the steak so it adheres before browning. Keep the oil hot enough to colour the surface promptly, rather than leaving the meat in the pan for a long time.

Flank steak: This cut has visible muscle fibres, so slice it thinly across the grain after resting. That shortens the fibres and makes the pieces easier to bite through.

Getting the doneness right

Temperature: Check the centre with a meat thermometer and take the steak from the oven when it reads 57°C (135°F), as directed. Insert the probe into the thickest part for a useful reading.

Resting: Leave the steak undisturbed for 10 minutes before slicing. This gives you time to finish the salsa and helps keep the meat from losing as much juice when cut.

Making the mango salsa

Mango: Choose ripe fruit that gives slightly when pressed; dice it into pieces small enough to sit neatly in the tortillas. Mix gently so the pieces hold their shape.

Chilli and lime: Deseed and chop the jalapeño, then combine it with the lime juice, onion and coriander. Chilling the salsa until serving lets the ingredients mingle while keeping it fresh.

Serving the tacos

Filling: Use 2 or 3 thin steak slices per tortilla, then spoon over the salsa. Avoid overfilling so the tortillas are easier to roll and eat.

On the side: Serve with a simple green salad, extra lime wedges or cooked beans. These add freshness or make the meal more substantial without changing the taco method.

Timing and preparation

Salsa first: You can mix the salsa while the steak roasts, as the method suggests, then keep it chilled until serving. Dicing the mango and chopping the other ingredients before the steak comes out makes assembly quicker.

Slicing: Allow the full 10-minute rest before cutting. Slice just before serving so the steak is warm when it goes into the tortillas.

Recipe notes & tips

• Pat the steak dry before seasoning so it browns more readily.
• Press the seasoning onto both sides of the steak before it goes into the pan.
• Use a thermometer to check the thickest part of the steak.
• Slice the rested steak thinly across the grain.
• Keep the salsa refrigerated until the tacos are ready to serve.
• Fill each tortilla with 2 or 3 slices of steak to make it easier to roll.

Variations

• Adjust the heat: Leave some jalapeño seeds in if you prefer a hotter salsa.
• Add avocado: Dice ripe avocado into the salsa just before serving.
• Try a different herb: Replace some or all of the coriander with chopped fresh mint.
• Use corn tortillas: Warm them according to their packet instructions before filling.
• Add crunch: Top each taco with shredded cabbage just before serving.

Common mistakes to avoid

• Crowding the pan: Brown the steak on its own so it makes contact with the hot surface.
• Guessing doneness: Check the centre with a meat thermometer rather than relying only on cooking time.
• Cutting too soon: Rest the steak for 10 minutes before slicing to help retain its juices.
• Slicing with the grain: Cut across the visible fibres for more tender-feeling slices.
• Overfilling tortillas: Stick to 2 or 3 steak slices and a manageable spoonful of salsa so they roll up neatly.

How to store

Refrigerate leftover steak and salsa separately in covered containers and use within 3 days. Reheat the steak gently until hot, and keep the salsa cold; assemble the tacos just before eating. Store tortillas according to their packet instructions.

Frequently asked questions