Grilled Flank Steak Tacos with Fresh Pico de Gallo

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Juicy, tender Grilled Flank Steak Tacos are packed with the fresh flavors of cilantro, garlic, citrus, and jalapeno. We pair it with fresh pico de gallo for the perfect light and flavorful summer dinner.

If this recipe made you fall in love with flank steak, give it another try in our Grilled Flank Steak Sandwiches.

Marinated + Grilled Flank Steak Tacos

Four flank steak tacos nestled in a cast iron skillet surrounded with lime wedges.

Table of Contents

If we love two things, it’s steak and tacos.

We don’t discriminate in our love for tacos. We’ll eat Shrimp Tacos and Crock Pot Barbacoa Tacos, Walking Tacos and classic Ground Beef Tacos, but of course, nothing quite compares to a marinated and grilled steak taco. It combines two of our great loves–a smoky caramelized grilled steak and fresh, zesty Mexican food.

These Flank Steak Tacos build flavor from the marinade up. It starts with all the aromatics–garlic, jalapeno, cilantro, and citrus. The citrus helps tenderize and flavor the meat, while the grill creates those irresistible fire-roasted edges. The steak comes out so tender, juicy, and flavorful, you won’t be able to resist eating a few pieces before they ever make it to the tacos.

Then we add toppings–pico de gallo, tangy queso fresco, and avocado. It’s creamy, it’s bright, it’s bringing you all the fresh flavors of summer in every single bite.

Because you can prepare almost everything ahead of time, these steak tacos are ideal for cookouts and dinner parties. Grilling steak can be intimidating, but we’ve got all the tips for making juicy grilled flank steak and the very best tacos below!

Key Ingredients + Substitutions

Flank steak on a cutting board, surrounded by cilantro, orange, limes, tomatoes, avocado, onion, queso fresco, and tortillas.

Flank steak marinade for tacos:

This marinade is similar to one used for carne asada, as well as our Mexican Chicken Marinade. It features lime juice, orange juice, garlic, jalapeno, and fresh cilantro. You will also need olive oil, salt, and pepper.

We use flank steak for this recipe. It’s a lean but flavorful cut that benefits from marinating and cooking over high heat. Skirt steak is an excellent alternative.

For the pico de gallo:

You’ll need tomatoes, red onion, jalapeno, more cilantro, and lime juice. Roma tomatoes are often used in pico de gallo, but we’ve had great success with cherry and grape tomatoes as well. If you’re using an extra seedy tomato, you’ll want to remove the seeds first. Yellow onion can be subbed for red onion if you prefer.

For serving:

What’s a taco without all the toppings? Start with soft corn or flour tortillas. Either work great for flank steak tacos.

We love to add crumbly queso fresco and avocado. You could swap the queso fresco for cotija cheese or even a shredded Mexican blend. If you want to get fancy, swap the avocado for our homemade avocado lime dressing.

How to Make Flank Steak Tacos

Cilantro and lime marinade for flank steak in a plastic bag.

Step 1: Marinade the steak. Add all of the marinade ingredients to a jar or measuring cup, and shake or whisk well until combined. Place the steak in a bag or glass dish and pour the marinade over it. Seal and marinate for 2-8 hours.

Chopped tomatoes, cilantro, jalapeno, and red onion in a white bowl.

Step 2: Make the pico de gallo. Combine the tomatoes, red onion, jalapeno, cilantro, lime juice, and salt. Refrigerate until ready to serve.

Step 3: Grill. Preheat a grill to medium high heat and clean and oil the grates. Place the steak directly on the grates and grill for 7-9 minutes a side, or until an internal thermometer reaches 135 degrees for a medium steak.

Grilled flank steak sliced into thin strips for tacos.

Step 5: Rest, slice, and serve. Tent the steak with foil for 8-10 minutes, then slice the steak thinly against the grain. Serve in taco shells with the pico, avocado, and queso fresco.

Expert Grilling Tips and Tricks

Invest in a meat thermometer. We used a standard meat thermometer for years, but recently upgraded to this bluetooth grilling thermometer, that allows you to track the temperature on your phone while the grill cover is closed. It’s been a game changer for pulling the steak at exactly the right temperature!
Use high heat and don’t disturb. To get those gorgeous grill marks, make sure you preheat your grill to high heat (about 500 degrees). If you want the criss-cross grill pattern, rotate the steak 90 degrees after about 3 minutes. Otherwise, only move the steak to flip once.
Don’t overcook the steak. We recommend pulling the steak between medium rare to medium for the most tender meat. That means removing the steak from the grill between 125-135 degrees. The steak will continue to raise in temperature between 5 and 10 degrees while resting.
Always rest your steak before slicing. A ten minute rest allows the steak to reabsorb all those yummy juices, so they end up in your taco instead of all over your cutting board.
Slice flank steak thinly against the grain. Use a very sharp knife to slice the steak in the opposite direction of the grain. This shortens the muscle fibers and ensures the steak is tender and easy to chew.
Warm up those taco shells! While the steak is resting, I like to toss the tacos on the grill to warm them up for about 1 minute. Wrap them in foil so they stay warm for serving.

Storage and Make Ahead Instructions

Store leftover flank steak in a sealed container in the fridge. It will keep for 3-4 days.
Reheat leftover steak strips in a hot pan for about 30 seconds a side.
The pico de gallo is best enjoyed within one day, but will keep in the fridge for 2 days.

FAQs

What is better for tacos, flank steak or skirt steak?

Both of these cuts are lean and flavorful beef cuts that are best marinated and cooked over high heat. They both make great tacos, so this is really a matter of personal preference, budget, and availability.

Can I make these on the stove top instead of the grill?

Yes, I recommend using a large cast iron grill pan if you’re not using a grill, and cooking over high heat.

Hand holding a grilled flank steak taco with pico de gallo.

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