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Skillet Steak Tacos

3 cloves garlic, minced
 ¼ cup orange juice
 2 tbsp fresh lime juice
 1 tsp EACH salt, ground cumin and chili powder
 ½ tsp ground cinnamon
 1½ lb Beef Flank Steak 1 tbsp (15 mL) vegetable oil
 12 mini corn or flour tortillas, warmed
 Lime wedges
Topping Options

Diced red onion
Diced tomato
Sliced avocado or guacamole
Crumbled feta cheese
Sour cream
Chopped fresh cilantro leaves

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.


Warm tortillas in the microwave, in a skillet or char on the grill until warm but still pliable. If you don’t have your outdoor grill going, but still want a char, you can simply add the tortillas directly to the burner of your gas stove, flipping with tongs once they are charred one side but still pliable.

Corn tortillas are the most authentic, but flour soft tortillas can work well too.