Chipotle Honey Flank Steak Skillet with Crispy Oaxaca Cheese Step-by-step instructions

Before you start

Before starting, ensure all ingredients are measured and ready to go, as this recipe moves very quickly once the skillet is hot. Dice the flank steak into uniform, bite-sized pieces to ensure even cooking.

Mince the chipotles in adobo finely so they distribute evenly throughout the marinade. Have your Oaxaca cheese shredded and ready to add to the pan. Ensure your cast-iron skillet is clean and properly seasoned to prevent sticking, and prepare a warm serving platter for the final dish.

Instructions

Marinating the Steak

1. 1Marinate the Steak
   Place the diced flank steak in a large mixing bowl. Add the minced chipotles in adobo, honey, smoked paprika, and fresh lime juice. Toss thoroughly until every piece of steak is evenly coated in the marinade. Let the steak marinate in the refrigerator for at least 15 minutes to allow the flavors to penetrate the fibers.
   Look for The steak should look well-coated and glossy from the honey and chipotle sauce.
   Tip Ensure the steak is cut against the grain to guarantee tenderness after the quick high-heat sear.

The steak should look well-coated and glossy from the honey and chipotle sauce. The marinade should be fully incorporated into the meat, with no dry spots. Ensure the steak has been in the refrigerator for at least 15 minutes before proceeding to the cooking stage, as this ensures the flavors have fully permeated the meat, providing the best possible taste profile for your tacos.

Searing and Crusting

2. 2Sear and Create the Crust
   Preheat a cast-iron skillet over high heat until it reaches 475°F. Add the marinated steak pieces in a single layer, ensuring they sizzle upon contact. Sear for 3 minutes, stirring occasionally to ensure even caramelization. Quickly scatter the shredded Oaxaca cheese around the edges of the steak within the skillet. Allow the cheese to fry undisturbed until it develops a lacy, golden-brown crust. Ensure the meat reaches an internal temperature of 145°F (63°C) and let it rest for at least 3 minutes.
   Look for The cheese should bubble and turn into a crispy, golden brown lacy layer around the steak.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a heavy-duty cast-iron skillet to achieve the high temperature needed for the perfect golden cheese crust.

The meat should be sizzling vigorously, with a deep, dark brown crust developing on the edges of the steak. The cheese should be bubbling and spreading into a lacy layer around the skillet's perimeter. You should hear a distinct frying sound as the cheese crisps up against the hot iron. Check that the cheese has turned a beautiful golden-brown color before removing the skillet from the high heat.

Serving the Tacos

3. 3Assemble and Serve
   Once the steak has rested, prepare warm corn tortillas and scoop a generous portion of the chipotle honey steak and the crispy fried Oaxaca cheese crust into each tortilla. Serve immediately while the cheese is still warm and crispy.
   Look for The steak should be medium-rare to medium and the cheese crust should be firm and crispy.
   Tip Warm the tortillas in a dry skillet for thirty seconds before serving to prevent them from cracking when filled.

The finished dish should feature juicy, caramelized steak pieces interspersed with crunchy, golden shards of fried Oaxaca cheese. The aroma should be a mix of smoky chipotle and toasted cheese.

The meat should be tender, and the cheese crust should be firm enough to provide a satisfying crunch. Ensure the corn tortillas are pliable and warm, ready to hold the flavorful steak and cheese mixture for serving.

Common mistakes

A common mistake is overcrowding the skillet, which causes the steak to steam rather than sear, resulting in grey, tough meat. Always cook in batches if necessary to keep the pan hot.

Another error is not waiting for the skillet to reach 475°F; if the pan is not hot enough, the cheese will melt and stick to the pan rather than frying into a crispy crust. Finally, failing to let the steak rest after cooking will result in a loss of juices, making the meat feel dry.

How to tell it’s done

The steak is done when it reaches an internal temperature of 145°F (63°C), which typically results in a medium-rare to medium doneness. At this stage, the steak should be deeply caramelized on the outside but still tender and juicy on the inside.

The Oaxaca cheese should be golden-brown and crispy around the edges of the pan. Allow the meat to rest for at least 5 minutes before serving to ensure the juices redistribute throughout the fibers, maintaining the optimal texture of the steak.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest