Juicy, tender Grilled Flank Steak Tacos are packed with the fresh flavors of cilantro, lime juice, avocado, and homemade pico de gallo. Perfect for Cinco de Mayo or any summer evening that calls for a little fiesta!
I’ve officially decided Mexican food is my favorite. Please don’t tell Asian or Mediterranean food I said that. (I still love you crab rangoon and gyros!) After making, eating, and photographing these tacos I decided there was nothing more satisfying to my senses than a giant plate of Mexican food.
It starts with the smells. No, seriously, the smells! This recipe involves quite a lot of chopping, but don’t think of it as a chore. Instead, think of it as an air freshener for your house, a natural and free sinus cleansing. You see, the moment your knife hits the cutting board your house will be filled with the bright scent of limes and the zesty aroma of chopped jalapeno. You’ll be transported to a patio far, far away, with visions of margaritas dancing in your head.
Then there are the colors. Bright reds and greens, a hint of purple, and a blush of pink in the steak, these tacos are almost too pretty to eat. Of course, you know I’m never making anything that’s actually too pretty to eat, because as fun as it is too look at these tacos, eating them is 1000 times better.
Friends, this steak. Oh my goodness, this steak. The marinade is a combination of garlic, jalapeno, cilantro, lime juice, and orange juice. It’s bright, it’s sassy, it’s spicy, it’s AMAZING. And of course, grilling the tacos, making your own quick pico de gallo, and covering the whole thing with cheese tips the flavor scales from good to EPIC TACO status.
Grilling steak is always a tricky process, and we’ve had our fair share of tough, overdone steak, but I think we’ve finally got it down with the flank steak. The key is to grill this thin cut of steak for 7-8 minutes a side, flipping only once. The result is steak that is nicely charred on the outside and a perfect medium pink in the center.
I can’t think of a better way to celebrate Cinco de Mayo than a warm, breezy patio, a plate full of flank steak tacos, and a pitcher of margaritas to share. Don’t invite too many friends over though, because you might find yourself hoarding all the steak for yourself.
For the steak marinade:
For the pico de gallo:
For the tacos:
For the marinade:
For the pico:
For the tacos:
Recipe adapted from The Food Network