Flank Steak Tacos

Save this recipe on:

These Flank Steak Tacos are the ultimate answer to your taco cravings. Packed with juicy, tender slices of perfectly marinated flank steak, crisp shredded lettuce, fresh pico de gallo, and crumbles of salty cheese—all wrapped in a warm, lightly toasted tortilla—this dish is a fiesta of flavor in every bite. The steak is seared to lock in the juices, sliced thin against the grain for tenderness, and topped with fresh ingredients that provide vibrant texture and taste. It’s the kind of meal that makes taco night feel like a special event.

Whether you’re planning a casual dinner with friends, a festive gathering, or a quick weeknight meal that doesn’t skimp on taste, these tacos are a dependable crowd-pleaser. The marinade adds depth to the steak, while the toppings keep it light and refreshing. These tacos strike the perfect balance between indulgent and fresh, rustic and refined.

---

Why You’ll Love This Flank Steak Tacos Recipe

• Flavor Explosion: The bold marinade paired with fresh toppings creates layers of flavor.
• Fast & Easy: Quick prep and simple steps make this ideal for busy weeknights.
• Crowd Favorite: Great for parties, BBQs, or family-style dinners.
• Customizable: Use your favorite toppings and salsas to make it your own.
• Perfect Texture: The steak is juicy with a slight char, nestled in soft tortillas with crunchy veggies.

---

Preparation Phase & Tools to Use (Essential Tools and Equipment, and Their Importance)

To bring these Flank Steak Tacos to life, having the right tools will make all the difference. Here’s what you’ll need and why each one matters:

• Cast Iron Skillet or Grill Pan: This is key for searing the flank steak and achieving that perfect charred crust. Cast iron retains heat evenly, ensuring a good sear.
• Sharp Chef’s Knife: A must for slicing the steak thinly against the grain, which helps keep the meat tender.
• Cutting Board: Designate one for meat and another for your veggies to avoid cross-contamination.
• Mixing Bowls: Useful for marinating the steak and prepping toppings like pico de gallo or guacamole.
• Tongs: For flipping the steak safely and with control on a hot skillet or grill.
• Citrus Juicer or Reamer: To extract fresh lime juice for both the marinade and garnish—fresh citrus brightens up the flavor.
• Meat Thermometer (Optional): For precision, if you’re not used to cooking steak. Medium-rare flank steak hits about 130–135°F.

---

Preparation Tips

• Marinate Smart: Marinate the steak for at least 1 hour, but no more than 8 hours. Any longer and the acidity can start to break down the meat texture too much.
• Preheat the Pan Well: Let your pan get very hot before adding the steak. This helps get that restaurant-style sear without overcooking.
• Let the Meat Rest: After cooking, allow the steak to rest for 5–10 minutes. This keeps the juices locked in.
• Slice Against the Grain: This shortens the muscle fibers, making every bite more tender and less chewy.
• Warm the Tortillas: A quick toast on a dry pan brings out the flavor and helps them stay pliable for filling.
• Prep Toppings Ahead: Chop your lettuce, onions, tomatoes, and any garnishes in advance to make taco assembly fast and stress-free.
• Double Tortilla Option: Use two tortillas per taco if your filling is juicy—helps avoid tears and sogginess.

---

Ingredients for This Flank Steak Tacos Recipe

For the Flank Steak & Marinade:

• 1½ lbs flank steak
• 3 tablespoons olive oil
• 3 tablespoons lime juice (freshly squeezed)
• 2 tablespoons orange juice
• 2 tablespoons soy sauce
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• ½ teaspoon salt
• ¼ teaspoon crushed red pepper flakes (optional for heat)

For the Tacos:

• 8 small corn or flour tortillas
• 1 cup shredded romaine or iceberg lettuce
• 1 cup fresh pico de gallo (diced tomatoes, onions, cilantro, lime juice, salt)
• ½ cup crumbled cotija or feta cheese
• Fresh cilantro leaves (for garnish)
• Lime wedges (for serving)

Optional Add-ins:

• Sliced avocado or guacamole
• Pickled red onions
• Jalapeño slices
• Sour cream or Mexican crema

---

Step 1: Marinate the Flank Steak

In a medium bowl, whisk together the olive oil, lime juice, orange juice, soy sauce, garlic, cumin, chili powder, smoked paprika, salt, black pepper, and red pepper flakes. Place the flank steak in a large zip-top bag or shallow dish, pour the marinade over the meat, and seal. Refrigerate for at least 1 hour, or up to 8 hours for deeper flavor.

---

Step 2: Prepare the Toppings

While the steak marinates, prep your taco toppings. Chop lettuce, make fresh pico de gallo, crumble your cheese, and set out lime wedges. Keep everything chilled until you’re ready to serve.

---

Step 3: Sear the Flank Steak

Heat a cast iron skillet or grill pan over high heat until very hot. Remove the steak from the marinade, allowing excess to drip off. Sear the steak for 4–5 minutes per side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer if needed.

---

Step 4: Rest and Slice the Steak

Transfer the steak to a cutting board and let it rest for 5–10 minutes. Then slice thinly against the grain at a slight angle for maximum tenderness.

---

Step 5: Warm the Tortillas

While the steak rests, warm your tortillas in a dry skillet or directly over a gas flame for 15–30 seconds per side, until slightly toasted and pliable.

---

Step 6: Assemble the Tacos

Layer warm tortillas with sliced steak, shredded lettuce, pico de gallo, crumbled cheese, and a sprinkle of fresh cilantro. Add any extra toppings you love, then finish with a squeeze of lime.

---

Step 7: Serve and Enjoy

Serve immediately while everything is hot and fresh. These tacos are best eaten right after assembling for maximum flavor and texture.

---

Notes

• Steak Doneness Guide: For medium-rare, aim for an internal temperature of 130–135°F. Medium lands around 140°F. Flank steak becomes tough if overcooked, so keep an eye on it.
• Make It Ahead: You can marinate the steak the night before and prep the toppings in advance to save time.
• Tortilla Tip: If using corn tortillas, stack them double to prevent breakage and keep fillings secure.
• No Grill? No Problem: A heavy skillet or cast iron pan will sear the steak beautifully.
• Leftover Steak? Add it to salads, rice bowls, or quesadillas the next day—it stays flavorful.
• Fresh Over Bottled: Use freshly squeezed citrus juice for the marinade. The flavor payoff is worth it.

---

Watch Out for These Mistakes While Cooking

• Skipping the Rest Time: Cutting into the steak too early lets the juices escape, leaving it dry.
• Slicing With the Grain: This results in chewy, tough bites. Always slice against the grain.
• Underseasoning the Marinade: The marinade needs enough salt and spice to infuse flavor—don’t hold back.
• Overcooking the Steak: Flank steak should be cooked quickly and not past medium for best texture.
• Overloading the Tortillas: Too much filling causes tearing and messy tacos. Balance is key.
• Cold Tortillas: Always warm them up—they’re more flavorful and flexible when heated.
• Not Patting Off Excess Marinade: If it’s too wet going into the pan, it’ll steam instead of sear.
• Ignoring the Cut Quality: A good-quality flank steak makes a huge difference in flavor and tenderness.

---

What to Serve With Flank Steak Tacos?

These tacos shine on their own, but pairing them with the right sides can turn your meal into a complete experience. Whether you’re aiming for something refreshing, hearty, or indulgent, there’s something here to match the vibe.

8 Recommendations

1. Mexican Street Corn (Elote) – Grilled corn slathered in mayo, cotija, lime, and chili powder for a sweet, tangy side that complements the smokiness of the steak.
2. Cilantro Lime Rice – Light, herby rice that balances the bold flavors of the tacos and adds substance to the plate.
3. Refried Beans or Black Beans – Creamy, hearty beans add richness and protein. A classic pairing with tacos.
4. Grilled Pineapple Slices – Sweet, slightly charred pineapple adds contrast and tropical flair.
5. Tortilla Chips & Guacamole – Crunchy and creamy, this duo makes for a fun appetizer or side.
6. Spicy Slaw – A zesty cabbage slaw with jalapeño and lime can bring a crunch and kick that enhances every bite.
7. Mexican Quinoa Salad – Packed with corn, beans, tomatoes, and avocado, it’s refreshing, colorful, and nutrient-rich.
8. Margaritas or Agua Fresca – Pair with a classic lime margarita or a cooling fruit-based agua fresca for the full taquería effect.

---

Storage Instructions

Flank Steak Tacos are best enjoyed fresh, but the components can be stored separately to maintain texture and flavor:

• Cooked Flank Steak: Store in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet over medium heat or in the microwave in short bursts to avoid overcooking.
• Tortillas: Keep in a sealed bag or wrap in foil at room temperature for 1–2 days or refrigerate for up to a week. Warm before serving.
• Toppings: Store lettuce, pico de gallo, and cheese in individual containers in the fridge. Fresh toppings are best used within 2–3 days.
• Freezing: The steak can be frozen for up to 2 months. Slice it first and store in a freezer-safe bag with as little air as possible. Thaw overnight in the refrigerator.

Tip: Assemble only what you’ll eat immediately. Store everything else deconstructed to avoid soggy tacos.

---

Estimated Nutrition (Per 2 tacos, with toppings as listed)

• Calories: 520
• Protein: 38g
• Carbohydrates: 30g
• Fat: 28g
• Saturated Fat: 9g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Cholesterol: 85mg
• Sodium: 620mg
• Sugar: 3g
• Fiber: 3g
• Serving Size: 2 tacos
• Diet: High-protein, gluten-free (if using corn tortillas)

---

Frequently Asked Questions

1. Can I use a different cut of beef instead of flank steak?

Yes, skirt steak is a great alternative—it’s similarly lean and flavorful. Just be sure to slice it thinly against the grain.

---

2. How long should I marinate the steak?

At least 1 hour is ideal, but you can go up to 8 hours. Avoid overnight marinades longer than that, as the acidity can start to break down the meat too much.

---

3. What if I don’t have a grill or cast iron pan?

You can use any heavy-bottomed skillet. Just ensure it gets hot enough to give the steak a good sear.

---

4. Are these tacos spicy?

The base recipe is mild, but adding red pepper flakes to the marinade or spicy toppings (like jalapeños or hot salsa) can kick it up.

---

5. Can I make these tacos ahead of time?

Yes—marinate and cook the steak in advance, and prep your toppings. Store everything separately and assemble just before serving.

---

6. Can I make this recipe gluten-free?

Absolutely. Use corn tortillas and ensure your soy sauce is gluten-free (or substitute with tamari).

---

7. How do I keep tortillas from falling apart?

Warm them before serving and double them up if they’re thin corn tortillas. This prevents tearing when filled.

---

8. What toppings go best with flank steak tacos?

Lettuce, pico de gallo, cotija cheese, avocado, pickled onions, and cilantro are excellent. You can also add sour cream, salsa verde, or grilled veggies.

---

Conclusion

Flank Steak Tacos are a flavor-packed meal that’s both simple and satisfying. With juicy, marinated steak and fresh toppings nestled in warm tortillas, they bring a delicious blend of textures and tastes to your table. Whether it’s taco Tuesday or a weekend cookout, these tacos deliver every time. Make it your own with the toppings and sides you love—and don’t forget the squeeze of lime!

---

Print

Save this recipe on: