Flank Steak Tacos
Flank Steak Tacos are a summer dinner favorite! Marinated flank steak is grilled to medium rare perfection, sliced thin, and piled into charred corn tortillas with quick homemade pico de gallo, guacamole, shredded lettuce, and crumbled queso fresco. The all-day marinade does the work, then just grill the steak and assemble the toppings and this stunning dinner is ready in 30 minutes!
Servings: 4 to 6
Calories: 701kcal
Ingredients
For the Steak Marinade
- 1.5 to 2 pounds flank steak
- 2 Tablespoons olive oil
- ¼ cup lime juice (about 2 limes)
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 12 grinds fresh black pepper
- 4 cloves garlic minced
- ¼ cup cilantro chopped
For the Pico de Gallo
- 1½ cups tomatoes chopped
- 3 Tablespoons onion finely chopped
- 1 clove garlic minced
- 1 teaspoon jalapeño minced
- 1 Tablespoon cilantro chopped
- ½ Tablespoon lime juice
- ¼ teaspoon kosher salt
For the Guacamole
- 1½ avocados ripe, mashed
- 2 Tablespoons onion finely chopped
- 1 clove garlic minced
- 1 teaspoon jalapeño minced
- 1 Tablespoon cilantro chopped
- ½ Tablespoon lime juice
- ¼ teaspoon kosher salt
For the Tacos
- 1 cup queso fresco cheese crumbled
- 8 to 12 corn tortillas
- 2 cups lettuce thinly sliced
- ¼ cup plain yogurt or sour cream (mixed with a squeeze of lime juice)
- cilantro and lime wedges for serving
Instructions
- Marinate - Add all the ingredients for the steak marinade to a casserole dish and mix. Lay the flank steak in the marinade, flipping it over a few times to fully coat it. Cover and refrigerate for 4 to 10 hours. You can flip the meat over once sometime during the day (optional).
- Salsa & Guacamole - You can make the pico de gallo and the guacamole in 2 seperate bowls at the same time since they use most of the same ingredients. Chop the tomatoes carefully with a sharp knife so they don't loose too much liquid. Add all ingredients for the pico de gallo and mix lightly with a spoon. Add all the ingredients for the guacamole and mash well with a fork.
- Toppings - Prep your other toppings, crumble the queso fresco cheese, thinly slice the lettuce, chop extra cilantro and lime wedges.
- Steak - Preheat an outdoor grill. Grill the steak at a diagonal, then turn it the opposite way diagonally to get the X grill mark pattern (this is optional). Flip and do the same on the other side. Grill about 5 to 7 minutes per side, 10 to 14 minutes total. The internal temperature of the steak should reach 130°F for medium rare with a meat thermometer.
- Tortillas - While grilling, also grilll the corn tortillas, just a few minutes so that each side gets lightly charred. Store the grilled tortillas immediately folded into a clean dish towel until ready to serve. This keeps them warm and the steam keeps them soft.
- Slice - Allow the steak to rest for 10 minutes on a cutting board before thinly slicing against the grain.
- Serve - Serve the steak in the warmed tortillas with all the toppings, garnished with extra cilantro and lime wedges.
Notes
- Spice Level - These tacos are not very spicy, but you can adjust the amount of jalapeño peppers to be as hot or mild as you like.
- Marinating Time - I like to marinated the steak in the morning for dinner that night, about 8 hours. Marinate at least 2 hours, but not more than 24 hours.
- Nutrition info is based on 1.5 pounds of flank steak and serving 4 people. Depending on the size of the steak, you will likely have great leftovers!
Nutrition
Calories: 701kcal | Carbohydrates: 47g | Protein: 50g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 125mg | Sodium: 1251mg | Potassium: 1445mg | Fiber: 12g | Sugar: 6g | Vitamin A: 1547IU | Vitamin C: 28mg | Calcium: 332mg | Iron: 5mg