The Ultimate Guide to Flank Steak Tacos and Homemade Margaritas | cooking, recipes, bon apetit

Introduction

Bright, bold, and built for parties, this guide covers a fan favorite pairing: skillet flank steak tacos and a homemade lemon and lime margarita mix. The approach celebrates zest, char, and a simple homemade sour mix that lifts every bite and sip. For readers who love approachable cooking, recipes, bon apetit moments, these recipes deliver big flavor with straightforward technique.

Key takeaways

• Make a bright margarita mix with both lemon and lime zest and juice for more complex flavor.
• Build a simple herby paste marinade in a food processor for tender, flavorful flank steak.
• Use a screaming hot cast iron skillet to mimic grill char indoors and rest steak before slicing.
• Quick sweet and spicy pickled onions add crunch, acidity, and a little heat to the tacos.
• These are perfect recipes for Taco Tuesday, casual dinner parties, or relaxed entertaining where cooking, recipes, bon apetit vibes matter.

Why this pairing works

The magic comes from contrast. The margarita mix brings bright citrus and volatile oils from the zest, while the steak offers beefy char and herbaceous notes from a savory paste. A few crunchy, tangy pickled onions tie the plate together.

Margarita mix: bright, homemade sour mix

Great sour mix starts with zest. Instead of relying on store-bought mixes, the method here uses both lemon and lime zests to capture those aromatic oils that juice alone cannot provide. The result is a vibrant base for cocktails and a fantastic make-ahead element for a party.

Ingredients for the sour mix

• 4 teaspoons lemon zest
• 4 teaspoons lime zest
• 1/2 cup fresh lemon juice
• 1/2 cup fresh lime juice
• 1/4 cup superfine sugar
• A pinch of salt
• 1 sprig of fresh thyme

Method

1. Combine zests, juices, superfine sugar, pinch of salt, and thyme in a bowl.
2. Cover tightly and refrigerate a minimum of four hours or overnight to let the flavors meld.
3. Strain before use. This will keep in the refrigerator for up to two weeks.

To make a full cocktail: combine 1 cup strained sour mix, 1 cup dry curaçao, 1 cup reposado tequila, and 1 cup ice. Stir until chilled, strain over fresh ice, and garnish with a lime wedge. Reposado tequila adds subtle barrel character; it is typically aged two to eleven months, which lends a mellow, rounded note that pairs beautifully with the bright sour mix.

Flank steak tacos: indoor char, big flavor

Flank steak is the chosen cut for its beefy flavor, affordability, and great texture. The trick is to maximize surface browning so the skillet mimics the grill.

Marinade paste

Make the marinade in a food processor so it becomes a concentrated herb and aromatics paste.

Ingredients for the paste

• 3 scallions
• 3 garlic cloves
• 1 jalapeno (seeds included unless a milder heat is preferred)
• 1/2 cup cilantro leaves
• 1/2 teaspoon ground cumin (include seeds if using whole cumin)
• 1/4 cup neutral oil

Method

1. Pulse the scallions, garlic, jalapeno, cilantro, and cumin in a food processor about 10 pulses until combined; add the oil and process into a paste for about 15 seconds.
2. Reserve two tablespoons of the paste to toss with the cooked steak at the end. This reinforces the fresh herb flavor.
3. Note: do not add acidic lime juice into the raw marinade, since acidity can prematurely break down proteins and make the meat mushy.

Marinating and prepping the steak

• Cut a flank steak into four long strips, keeping the grain.
• Use a fork to poke the steak about ten times per side to help the marinade penetrate.
• Sprinkle the steak with 1 1/2 teaspoons table salt, then coat with the paste (without lime).
• Refrigerate for at least 30 minutes and up to a full day for parties.

Cook it like this

1. Wipe most of the marinade off the steak before searing. Lightly season both sides with cracked black pepper and a sprinkle of sugar to promote browning.
2. Heat a 12 inch cast iron skillet with a splash of oil until smoking hot. A cast iron helps achieve more char than some nonstick pans.
3. Sear the long strips about three minutes per side, then stand them on the edges to brown the ends. The goal is an internal temperature around 125 to 127 degrees Fahrenheit to allow for carryover to a perfect medium rare to medium.
4. Rest the steak, then slice thinly across the grain. Toss the slices with the reserved two tablespoons of paste plus a tablespoon of fresh lime juice to finish.

Sweet and spicy pickled onions

A quick pickle takes raw red onion from sharp to bright and sweet, with a little jalapeno heat.

Ingredients

• 1 cup red wine vinegar
• 1/3 cup granulated sugar
• 1/4 teaspoon table salt
• 2 jalapenos, sliced
• 1 large red onion, thinly sliced

Method

1. Bring vinegar, sugar, salt, and jalapenos to a simmer until sugar dissolves.
2. Pour the hot liquid over sliced onions and let cool to room temperature, loosely covered, about 30 minutes.
3. Strain or leave in the jar. These will keep in the refrigerator for a couple of weeks and are perfect for tacos.

Assemble and serve

Warm tortillas, pile on sliced flank steak, add pickled onions, a sprinkle of fresh cilantro, and a squeeze of lime. Pair each plate with the homemade margarita for a classic balance of charred meat and citrus brightness. Fans rave that this combo sets a new standard for tacos, and the margarita routinely gets called the best ever when the zest and thyme sing together.

Tips and troubleshooting

• If a jalapeno seems extra hot, remove the seeds and ribs to reduce heat. Testing a small piece is the fastest way to tell.
• For maximum char, let the pan get smoking hot before adding steak. Use tongs and give the meat space so it browns rather than steams.
• Do not add citrus juice to the raw marinade. Add it at the end to brighten the finished steak without breaking down texture.
• Superfine sugar dissolves faster in the margarita mix; if unavailable, pulse regular sugar in a blender or whisk longer until fully dissolved.

One last serving thought

These recipes are built for joy. They reward a little planning, a hot pan, and fresh citrus. Whether for a casual Taco Tuesday or a backyard party, they are dependable, delicious, and perfect for anyone chasing lively cooking, recipes, bon apetit moments.

Invite friends, chill the margarita mix, and get ready to celebrate with bold flavors and easy techniques. For home cooks who want big results with friendly steps, this pairing truly shines and brings people together in the best possible way. Cheers to bright flavors and relaxed entertaining with cooking, recipes, bon apetit.

This article was created from the video The Ultimate Flank Steak Taco and Homemade Margarita Recipes | America's Test Kitchen with the help of AI.

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