These delicious Flank Steak Tacos are simple and packed full of vibrant flavors. Follow this step-by-step recipe to create irresistible steak tacos that everyone will love.
Make sure to have plenty of our Homemade Pico De Gallo Recipe and easy Guacamole on hand to top these delicious tacos!
Table Of Contents
Recipe Details
These Flank Steak Tacos may look fancy, but they’re actually quite simple and easy to make. I love the great flavors and versatility of this dish when I’m serving it to a crowd.
- TASTE: These Flank Steak Tacos are meaty and savory with hints of spice and salt from the rub, and tangy, garlicky flavor from the marinade.
- TEXTURE: This is a lean meat that has great chew after tenderizing in the marinade. The toppings add juicy, crunchy, and creamy elements that make these a hit every time.
- TIME: This recipe takes about 45 minutes to make.
- EASE: With a simple spice rub and marinade, this dish is so easy to make. Add or omit any toppings to make these tacos just the way you like them.
What You’ll Need
Ingredient Notes
- Flank steak- This lean cut of beef is packed with flavor and perfect for tacos. Make sure you cut it nice and thin for the best texture.
- Spices- The steak is rubbed with a tasty combination of cumin, chili powder, and kosher salt to give the steak a seasoned crust that’s spicy and salty.
- Garlic cloves- Pressed fresh garlic is part of the marinade that infuses the Flank Steak Tacos with delicious flavor. You can use garlic powder as well, but fresh is best.
- Lime- Fresh lime juice adds tangy flavor to the tacos. But it also helps break down and tenderize the steak, so it’s an essential element in the marinade.
- Tortillas- You can use corn or flour, depending on your preference.
- Toppings- You can use whatever you like on these Flank Steak Tacos, but I chose salsa, red onion, avocado, iceberg lettuce, sour cream, cilantro, and queso fresco.
Add-ins and Substitutions
- Substitute other meats- You can make this recipe with skirt steak, ribeye, chicken, ground beef, or shredded pork. You can also use shrimp or tilapia.
- Add spices and herbs- Change the flavor of this dish with the addition of smoked paprika, onion powder, cilantro, brown sugar, red pepper flakes, black pepper, or rosemary.
- Substitute the lime juice- Since this tenderizes the steak, don’t skip it if you have no fresh limes. Use concentrate, lemon or orange juice, or red wine vinegar.
- Change up the marinade- You can use soy sauce, teriyaki sauce, orange juice, ginger, onion, chipotle sauce, or Worcestershire sauce to get a new flavor twist on these tacos.
How to Make Flank Steak Tacos
- Make the spice rub. Combine the chili powder, cumin, and salt in a small bowl.
- Rub it on. Generously rub the spices on both sides of the flank steak.
- Marinade the flank steak. Whisk together the pressed garlic, olive oil, and lime juice. Then place the flank steak in a large bowl and pour it on top. Cover with plastic wrap and marinate in the refrigerator for 2-4 hours.
- Cook and rest. Preheat the grill to high heat and cook the marinated steak to your preferred doneness. I prefer mine medium-well so I cooked it for about 4-5 minutes per side. Remove the steak from the grill and cover with foil for about 10 minutes.
- Assemble your Flank Steak Tacos. Cut the steak into thin strips and place it into the corn tortillas. Add any topping of your choice. Serve.
Pro Tip: Before you cut the steak, let it rest so the juices reabsorb into the meat. Otherwise, they’ll run out when you cut it, leaving the steak dry.
Recipe Tips
- Don’t rush the marinade- This is important for the tenderization of the meat so let it sit for at least 2 hours. It will reduce the chewiness of the meat if you can let the salt and lime juice work on it.
- Don’t overcook it- Flank is a lean cut of meat and it can get dry when overcooked. Keep it to a medium or medium-well at the most and cut it thinly against the grain.
- Rest the meat- When meat is cooked, the juices are pulled to the surface by the heat. Letting it rest covered in foil keeps it warm while the juices are reabsorbed for a moister steak. Cutting it beforehand will let the juices run out.
- Warm the tortillas- Make sure to warm the tortillas on the grill alongside the steak for the best flavor and to make them more malleable for easy filling.
FAQs
After you’ve let the flank steak rest, cut it very thinly against the grain. This will make it easy to eat and give it the best texture. Line the steak strips in your tortilla and add your favorite toppings.
In order to make flank steak more tender, you will need to either marinate or braise the meat. Marinades with acid or citrus, such as vinegar or lime juice, break down the tough muscle fibers in the steak, making it tender and delicious.
Serving Suggestions
These Flank Steak Tacos are so delicious and work with so many side dishes and toppings. Here are some great ways to serve it.
- Toppings: Add Guacamole, Mexican Salsa Recipe with Roasted Corn, Homemade Pico de Gallo, lettuce, tomato, onion, queso fresco, sour cream, hot sauce, and cheese to these tacos.
- Salad: Serve these with a Avocado Corn Salad, Cabbage Cucumber Salad, BLT Pasta Salad, or Chicken Pasta Salad.
- Rice and Beans: Enjoy them with Brown Rice Jambalaya with Chicken and Shrimp, Spanish rice, refried beans, or black beans.
- Vegetables: Pair these Flank Steak Tacos with some Sauteed Garlic Asparagus, Roasted Air Fryer Vegetables, Scalloped Potatoes Recipe, Air Fryer Zucchini.
Make This Recipe in Advance
Make ahead: You can cook the steak ahead of time and store it in the fridge in an airtight container. Try to undercook it a little so it does not overcook when you reheat it. Warm it and slice it when you are ready to assemble your Flank Steak Tacos.
Storing: Store them in an airtight container in the refrigerator for up to 4 days. Keep the tortillas separate and at room temperature, and the toppings separate in the fridge as well.
Freeze: You can freeze the flank steak in a freezer ziplock bag once it has cooled. It will last for about 3 months. Thaw it in the fridge overnight before reheating it on the stovetop until warmed through.
More Great Mexican-Inspired Dishes!
This recipe was originally posted August 16, 2016, we’ve tweaked it a bit since then. This post may contain affiliate links. Read my disclosure policy here.
Full Recipe Instructions
Flank Steak Tacos
Ingredients
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 2 lb flank steak
- 2-3 garlic cloves pressed
- 1/4 cup olive oil
- Juice of 1 lime
Instructions
- Combine chili powder, cumin, and salt.
- Generously rub both sides of the flank steak with the mixed spices.
- Whisk together the pressed garlic, olive oil, and lime juice.
- Place the flank steak in a large bowl and pour the marinade over it. Cover with plastic wrap and let it marinate in the refrigerator for 2-4 hours.
- Preheat the grill to high heat and cook the marinated steak to your liking (rare, medium-rare, or medium-well). I prefer mine medium-well and it cooked for about 4-5 minutes per side. Remove the steak from the grill and cover with foil for about 10 minutes.
- Cut the steak into thin strips and place it into the corn tortillas. Add any topping of your choice. I added homemade Mexican salsa, red onion, avocado, iceberg lettuce, sour cream, cilantro, and queso fresco.
Notes
- Don’t rush the marinade- This is important for the tenderization of the meat so let it sit for at least 2 hours. It will reduce the chewiness of the meat if you can let the salt and lime juice work on it.
- Don’t overcook it- Flank is a lean cut of meat and it can get dry when overcooked. Keep it to a medium or medium-well at the most and cut it thinly against the grain.
- Rest the meat- When meat is cooked, the juices are pulled to the surface by the heat. Letting it rest covered in foil keeps it warm while the juices are reabsorbed for a moister steak. Cutting it beforehand will let the juices run out.
- Warm the tortillas- Make sure to warm the tortillas on the grill alongside the steak for the best flavor and to make them more malleable for easy filling.
Nutrition
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