Chipotle Honey Flank Steak Skillet with Crispy Oaxaca Cheese Tips, FAQ & printable recipe

Tips for success

To maximize the flavor of the chipotle honey marinade, prepare it in a small bowl before adding the steak. This allows you to whisk the honey, lime juice, and minced chipotles together, ensuring the sweetness and acidity are perfectly balanced.

For an extra touch of brightness, you can squeeze a little extra fresh lime juice over the tacos right before serving. This will help cut through the richness of the cheese and the sweetness of the honey glaze.

When working with high heat, always have your ingredients prepped and within arm's reach. The searing process is incredibly fast, and you do not want to be searching for ingredients while your steak is in the pan.

If you prefer a bit more heat, you can add an extra teaspoon of the adobo sauce from the chipotle can. This will intensify the smoky depth of the marinade without requiring any additional ingredients, keeping the recipe streamlined and focused on quality.

Variations

• Spicy Pineapple Steak: Add a half-cup of finely diced fresh pineapple to the marinade. The sweetness of the pineapple pairs perfectly with the chipotle, while the enzymes help tenderize the steak for a tropical, spicy twist.
• Cilantro-Lime Crema: Whisk together a half-cup of sour cream, a handful of chopped fresh cilantro, and a tablespoon of lime juice. Drizzle this cooling sauce over the finished tacos to add a creamy, zesty finish.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container for up to 3 days. Cool completely within 2 hours before refrigerating.

Freezer

Freezing is not recommended for this dish, as the cheese crust will lose its texture and the steak may become tough upon reheating.

Reheat

Reheat in a skillet over medium heat until warmed through. Avoid the microwave, which will make the steak rubbery and the cheese soggy.

Store any leftover steak and cheese in an airtight container in the refrigerator for up to 3 days. To maintain the best texture, store the steak and the crispy cheese separately if possible, though this is difficult once they are combined.

Keep in mind that the cheese will lose its crispiness once refrigerated, so it is best enjoyed immediately. If you have leftovers, consume them within three days for the best quality and safety.

You can marinate the steak up to 4 hours in advance in the refrigerator. However, do not add the lime juice until about 30 minutes before cooking, as the acid can begin to change the texture of the meat if left for too long. The cheese should be shredded and kept cold until the moment you are ready to sear the steak. This preparation strategy ensures you have a delicious meal ready in minutes when you are ready to cook.

Serving ideas

Serve these tacos with a variety of fresh toppings to complement the smoky, rich flavors of the steak and cheese. Fresh cilantro, diced white onion, and a dollop of sour cream or avocado crema work exceptionally well.

The acidity of the lime and the freshness of the cilantro help balance the sweetness of the honey and the intensity of the chipotle, creating a well-rounded and satisfying taco experience that everyone will enjoy.

For a complete meal, pair these tacos with a side of black beans, Mexican-style rice, or a crisp radish and cucumber salad. The contrast between the warm, savory steak tacos and the cool, crunchy side dishes will keep your palate engaged. Ensure you have plenty of warm corn tortillas on hand, as this filling is quite substantial and pairs perfectly with the earthy, toasted flavor of authentic corn tortillas.

Frequently asked questions

Recipe card

Chipotle Honey Flank Steak Skillet with Crispy Oaxaca Cheese

Prep 10 minCook 3 minRest 5 minTotal 18 minServes 4

Ingredients

• 1.5 lb flank steak, diced
• 2 chipotles in adobo, minced
• 2 tbsp honey
• 1 tbsp smoked paprika
• 2 tbsp lime juice
• 1.5 cups shredded Oaxaca cheese
• 8 corn tortillas, for serving

Instructions

1. 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.
2. 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.
3. 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.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

12 g

Fat

25 g

Fiber

1.5 g

Sugar

8 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.