Flat Iron Steak Tacos Two Ways

Flat iron steak is one of those cuts that deserves more attention, especially for tacos. It is cut from the top blade portion of the chuck and is known for being tender, evenly shaped, and well suited for quick, high-heat cooking such as grilling or pan-searing. That makes it a smart choice for weeknight tacos, cookouts, and family-style meals.

For this recipe, we researched several well-known steak taco styles and built two versions that work beautifully with our Wyoming Wagyu-Angus flat iron steak. One leans bright and traditional with citrus, chile, and tomatillo salsa. The other is creamier and more modern with chipotle crema and cilantro-lime slaw.

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Why Flat Iron Works So Well for Tacos

Flat iron steak has a rich beef flavor without needing a long cook time. Because it is naturally tender when prepared correctly, the key is simple: season well, cook hot and fast, rest before slicing, and cut thinly against the grain.

At Big Horn Mountain Farms, our Wyoming Wagyu-Angus beef gives this cut a premium eating quality that stands up well to bold taco toppings without getting lost. It is a great cut to try by the package, and it is also the kind of cut customers may discover when ordering bulk beef and learning how to use more of the animal.

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Wyoming Wagyu Flat Iron Steak Tacos

Serves: 4

Prep Time: 25 minutes

Marinating Time: 30 minutes to 4 hours

Cook Time: 8 to 10 minutes

Rest Time: 5 minutes

Ingredients

For the Steak

• 1 1/4 to 1 1/2 pounds flat iron steak

• 1 tablespoon tallow, avocado oil or olive oil

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 8 small corn or flour tortillas

• Lime wedges, for serving

Wyoming Wagyu Beef Flat Iron Steak

$30.00

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Option 1: Citrus-Chile Flat Iron Steak Tacos with Tomatillo Salsa

This version is bright, lightly smoky, and perfect for anyone who likes a more classic steak taco.

Citrus-Chile Marinade

• Juice of 2 limes

• Juice of 1 orange

• 2 cloves garlic, minced

• 1 tablespoon chili powder or ancho chile powder

• 1 teaspoon ground cumin

• 1/2 teaspoon ground coriander

• 1 teaspoon brown sugar

• 1 tablespoon avocado oil or olive oil

Charred Tomatillo Salsa

• 4 tomatillos, husks removed and rinsed

• 1 jalapeño or serrano pepper

• 1/4 white onion

• 1 garlic clove

• 1/2 cup fresh cilantro

• Juice of 1 lime

• Salt, to taste

Suggested Toppings

• Diced white onion

• Fresh cilantro

• Thinly sliced radishes

• Cotija cheese, optional

• Extra lime wedges

Option 2: Chipotle Crema Flat Iron Steak Tacos with Cilantro-Lime Slaw

This version is creamy, crisp, and a little smoky. It is a good choice when you want the tacos to feel more like a full meal.

Cilantro-Lime Slaw

• 2 cups thinly sliced cabbage or slaw mix

• 1/4 cup chopped cilantro

• 2 green onions, thinly sliced

• Juice of 1 lime

• 1 teaspoon honey or sugar

• 1 tablespoon olive oil

• Salt and pepper, to taste

Chipotle Crema

• 1/2 cup sour cream or plain Greek yogurt

• 1 teaspoon chipotle powder, or more to taste

• Juice of 1/2 lime

• Pinch of salt

Suggested Toppings

• Sliced avocado

• Radishes

• Extra cilantro

• Pickled onions

• Warm corn tortillas

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Instructions

1. Marinate the Steak

Pat the flat iron steak dry. In a shallow dish or resealable bag, combine the marinade ingredients for

Option 1. Add the steak and coat evenly. Refrigerate for at least 30 minutes and up to 4 hours.

For Option 2, you can use the same citrus-chile marinade, or keep the steak simpler with oil, salt, pepper, garlic, and lime so the chipotle crema and slaw stand out.

2. Prepare the Toppings

For the tomatillo salsa, char the tomatillos, pepper, onion, and garlic in a hot skillet, under a broiler, or on the grill until blistered. Blend with cilantro, lime juice, and salt until spoonable.

For the slaw, toss cabbage, cilantro, green onion, lime juice, honey, olive oil, salt, and pepper. Stir together the crema ingredients in a separate bowl and refrigerate until ready to serve.

3. Cook the Flat Iron Steak

Heat a grill, grill pan, or cast-iron skillet over medium-high to high heat. Remove the steak from the marinade and pat off excess moisture so it sears instead of steams.

Cook for about 4 to 5 minutes per side, depending on thickness, until the steak reaches your preferred doneness.

For food safety, whole beef steaks should reach a minimum internal temperature of 145 degrees Fahrenheit and rest for at least 3 minutes, according to the United States Department of Agriculture Food Safety and Inspection Service.

4. Rest and Slice

Transfer the steak to a cutting board and let it rest for 5 minutes. Slice thinly against the grain. This helps keep each bite tender inside the taco.

5. Assemble the Tacos

Warm the tortillas. Add sliced flat iron steak, then build your tacos one of two ways:

Citrus-Chile Style: steak, tomatillo salsa, onion, cilantro, radish, lime, and optional Cotija.

Chipotle Slaw Style: steak, cilantro-lime slaw, chipotle crema, avocado, radish, and pickled onion.

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Home Chef Notes

Do not skip the rest time. Cutting too soon lets the juices run out onto the cutting board instead of staying in the steak.

For a cleaner bite, slice the steak thin and slightly across the grain. Flat iron is tender, but slicing correctly is what makes it ideal for tacos.

For a larger family meal, double the steak and set up a taco board with both topping styles. It is an easy way to let everyone build their own plate.

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Ranch-Direct Tip

Flat iron steak is a great example of why bulk beef can be so rewarding. When you reserve beef directly from the ranch, you get more than the familiar steaks and ground beef. You also get the opportunity to learn cuts like flat iron, Denver steak, short ribs, roasts, and more — each with its own best use in the kitchen.

If you are curious about filling your freezer with Wyoming Wagyu-Angus beef, our bulk beef reservations are a helpful way to plan ahead, choose your cuts, and make more meals from the animal with confidence.

Whole Wyoming Wagyu Beef Custom Cut

$1,000.00

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