Flank Steak Tacos with Chipotle-Glazed Onion & Marinated Mango
Make It Vegetarian

Flank Steak Tacos

with Chipotle-Glazed Onion & Marinated Mango

40 MIN
2 Servings
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  • with Flank Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks
  • Make it Vegetarian
    remove Steak. Add 1 Zucchini & 1 Poblano Pepper View recipe
  • with Flank Steaks

    From the Test Kitchen

    These tacos get plenty of bold flavor from tender onion cooked in a spicy-sweet chipotle glaze, then layered into warm flour tortillas along with juicy flank steaks, sweet marinated mango, and creamy, zesty mayo.
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    • Nutrition
      PER SERVING
    • Calories
      810 Cals (est.)
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    Nutrition Label
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    fresh
    ingredients
    Flank Steak Tacos with Chipotle-Glazed Onion & Marinated Mango
    Title
    • 2 Flank Steaks
    • 4 Flour Tortillas
    • ¾ lb Potatoes
    • 1 Lime
    • 1 Mango Cheek
    • 2 Tbsps Mayonnaise
    • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
    • 1 Yellow Onion
    • 2 tsps Chipotle Chile Paste
    • 1 Tbsp Light Brown Sugar
    Prepare & roast the potatoes
    1 Prepare & roast the potatoes

    Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise; cut crosswise into 1/4-inch-thick pieces. Place in a bowl. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to coat. Transfer to a sheet pan. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Prepare the remaining ingredients
    2 Prepare the remaining ingredients

    Meanwhile, halve, peel, and thinly slice the onion. Small dice the mango. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. In a bowl, combine the diced mango, the juice of 2 lime wedges, and a drizzle of olive oil; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. To make the glaze, in a separate bowl, whisk together the sugar, 1/4 cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, combine the mayonnaise and lime zest; season with salt and pepper.

    Cook the steaks
    3 Cook the steaks

    Pat the steaks dry with paper towels. Season with salt and pepper on both sides. In a medium nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. 

    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    Cook & glaze the onion
    4 Cook & glaze the onion
    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the glaze (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until the onion is coated and most of the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.
    Warm the tortillas
    5 Warm the tortillas

    Wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

    Finish & serve your dish
    6 Finish & serve your dish

    Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Assemble the tacos using the warmed tortillas, lime mayo, sliced steaks, glazed onion, and marinated mango. Serve the tacos with the roasted potatoes and remaining lime wedges on the side. Enjoy!

    Tips from Home Chefs

    Prepare & roast the potatoes
    1 Prepare & roast the potatoes

    Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise; cut crosswise into 1/4-inch-thick pieces. Place in a bowl. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to coat. Transfer to a sheet pan. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2 Prepare the remaining ingredients

    Meanwhile, halve, peel, and thinly slice the onion. Small dice the mango. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. In a bowl, combine the diced mango, the juice of 2 lime wedges, and a drizzle of olive oil; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. To make the glaze, in a separate bowl, whisk together the sugar, 1/4 cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, combine the mayonnaise and lime zest; season with salt and pepper.

    Prepare the remaining ingredients
    Cook the steaks
    3 Cook the steaks

    Pat the steaks dry with paper towels. Season with salt and pepper on both sides. In a medium nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. 

    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    4 Cook & glaze the onion
    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the glaze (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until the onion is coated and most of the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.
    Cook & glaze the onion
    Warm the tortillas
    5 Warm the tortillas

    Wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

    6 Finish & serve your dish

    Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Assemble the tacos using the warmed tortillas, lime mayo, sliced steaks, glazed onion, and marinated mango. Serve the tacos with the roasted potatoes and remaining lime wedges on the side. Enjoy!

    Finish & serve your dish
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