Flank Steak Tacos with Mole Sauce & Marinade
Today we’re making some Holy Mole Flank Steak Tacos using some tips and tricks we learned while touring the country for our Meat America Show. These flank steak tacos are inspired by our visit to Tacos, Tequila & Whiskey in Denver and Chef Kevin Morrison, whose tacos have been ranked some of the BEST in the US!
  1. Trim the silver skin and any excess fat off of the flank steak. Check out this post to learn how to trim fat!
  2. Put the trimmed steak into a ziplock bag with half of the mole sauce and let marinate overnight.
  3. Grill the flank steak to your preferred temperature of doneness or 130 degrees Fahrenheit.
  4. While the steak is cooking, pour the rest of the mole sauce and the melted butter into a large, deep pan.
  5. Once the steak is cooked, place it into the pan with the mole/butter mixture and let rest for 5 minutes.
  6. While the steak is resting, quickly toast the tortillas on the grill. Make sure to lightly toast them, don’t over cook them or else they will be too hard and crispy.
  7. Slice up the steak into small, taco sized pieces. Cut “against the grain” or the opposite way that the muscle fibers are running. This will make the steak more tender and tasty!
  8. Once the steak is cut, assemble your tacos with your favorite toppings.
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