Flank Steak Taco Recipe with Chipotle Aioli

Flank steak tacos with corn and chipotle aioli.

Flank Steak Taco Recipe with Chipotle Aioli

This flank steak tacos recipe brings together the flavors of steak and Mexican street corn in a truly restaurant-worthy dish. Topped with crunchy cabbage, fresh jalapeños, and a homemade chipotle aioli, these tacos are fresh, flavorful, and super easy to make!

Course Main Course

Cuisine American, Baja, Mexican

Prep Time 20

Cook Time 20

Total Time 40

Servings tacos

Calories 379kcal

Ingredients

For the chipotle aioli

1 clove garlic minced
¼ teaspoon kosher salt
½ cup mayo
1 tablespoon olive oil
1 tablepoon lime juice freshly squeezed
1 teaspoon adobo sauce from a can of chipotle peppers in adobo sauce
¼-½ teaspoon chipotle powder to taste

For the tacos

1.5 lbs flank steak
1 tablespoon oil canola, refined olive oil, or another oil with a high smoke point
kosher salt and pepper
4 ears corn
4 oz Cotija cheese crumbled
1 cup red cabbage finely shredded
2 jalapeño peppers thinly sliced
8 6" flour tortillas
cilantro to garnish, optional

Instructions

For the chipotle aioli

Mash together the minced garlic and the salt on a cutting board with the side of a knife to form a garlic paste.
1 clove garlic, ¼ teaspoon kosher salt
Combine mayo, garlic paste, olive oil, lime juice, and adobo sauce. Strain the adobo sauce before adding if you plan to put the aioli in a squeeze bottle to ensure there are no chunks that will get stuck in the opening. Add chipotle powder to taste (it's spicier than chile powder, but not as spicy as cayenne!). Refrigerate while you prepare the tacos.
½ cup mayo, 1 tablespoon olive oil, 1 tablepoon lime juice, 1 teaspoon adobo sauce, ¼-½ teaspoon chipotle powder

For the tacos

Broil the steak. Preheat the broiler with an oven rack about 6" from the heat source. Pat the steak dry with a paper towel. Drizzle both sides with oil, then sprinkle with kosher salt and pepper. Place prepared steak on a sheet pan and broil for 4-5 minutes per side, until medium rare. Remove from the oven and let the steak rest for about 10 minutes while you prepare the other ingredients.
1.5 lbs flank steak, 1 tablespoon oil, kosher salt and pepper
Cook the corn. Bring a large pot of water to a boil. Add corn and boil for 5 minutes, then remove corn to cool. If desired, you can char the corn in a skillet with a tablespoon of olive oil for a couple minutes per side to get some color and bonus flavor.
4 ears corn
Prepare the ingredients. Finely shred about a cup of red cabbage. Crumble your cotija cheese. Thinly slice the jalapeño peppers (removing seeds if desired for less heat). Cut the corn off the cobs. Thinly slice the flank steak against the grain, then dice into smaller pieces.
4 oz Cotija cheese, 1 cup red cabbage, 2 jalapeño peppers
Assemble the tacos. Add corn, cabbage, and steak to each tortilla. Drizzle with some chipotle aioli, then top with cotija cheese crumbles, a few jalapeño slices, and cilantro. Enjoy!
8 6" flour tortillas, cilantro

Nutrition