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Grilled Flank Steak Tacos

Filled with juicy marinated flank steak and fresh pico de gallo, these Grilled Flank Steak Tacos make for the ultimate taco feast.
5 from 2 votes
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Prep Time: 35 minutes
Cook Time: 16 minutes
Marinade time: 2 hours
Total Time: 2 hours 51 minutes
Servings: 5
Calories: 434kcal

Ingredients
 

For the steak marinade:

  • 2 lbs. flank steak
  • 4 cloves garlic (minced)
  • 1 jalapeno (minced)
  • 1 handful cilantro (chopped)
  • 1 heaping teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • Juice of 2 limes
  • Juice of 1 orange
  • 1/4 cup olive oil

For the pico de gallo:

  • 4 roma tomatoes (chopped)
  • 1/2 small red onion (diced)
  • 1 jalapeno (diced)
  • 1 large handful cilantro (chopped)
  • Juice of 1 lime
  • Salt and pepper (to taste)

For the tacos:

  • 10 small corn or flour tortillas
  • 1/4 cup crumbled queso fresco
  • 1 avocado (cubed)
  • Lime wedges (for serving)

Instructions

For the marinade:

  • Add all of the marinade ingredients except the steak to a jar or measuring cup. Shake or whisk until well combined. Place the steak in a large ziplock bag or casserole dish. Pour the marinade over the steak, then seal or cover and allow to marinate for 2-8 hours.

For the pico de gallo:

  • Mix together the tomatoes, onion, jalapeno, and lime. Taste and season with salt as needed. Cover and refrigerate until ready to serve.

For grilling and serving:

  • Preheat a grill to high heat (475-500 degrees). Lightly oil the grates with vegetable or avocado oil to keep the steak from sticking. Remove the steak from the marinade and place it directly on the grill. Grill for 7-9 minutes a side, flipping once. If you want a criss-cross grill pattern, you'll need to rotate the steak 90 degrees after 3-4 minutes on each side. Pull the steak when it registers 135 degrees for medium, or 125 degrees for medium rare. Place the steak on a plate or cutting board and tent with foil. Rest for 10 minutes. Use a sharp knife to slice the steak across the grain into thin strips.
  • If desired, toss the tortillas on the grill for a few seconds to warm and char them slightly. Wrap in foil to keep warm.
  • To serve, place steak in the tacos then top with cheese, avocado, pico, and a squeeze of fresh lime juice. Eat immediately.

Notes

  • Skirt steak is an excellent substitute for flank steak.
  • Leftover steak will keep well, sealed in a container in the fridge, for about 4 days. Reheat in a very hot cast iron skillet for about 30 seconds a side.
  • The pico de gallo will keep for about 24 hours.
  • To decrease the heat of the pico de gallo, remove the seeds from the jalapeno.

Equipment

Bluetooth Grilling Thermometer
Course Main Dish
Cuisine Mexican
Keyword flank steak tacos, grilled flank steak, marinated flank steak

Nutrition

Calories: 434kcal | Carbohydrates: 10g | Protein: 41g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 109mg | Sodium: 181mg | Potassium: 1004mg | Fiber: 4g | Sugar: 3g | Vitamin A: 653IU | Vitamin C: 26mg | Calcium: 65mg | Iron: 3mg
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