These Flank Steak Tacos are smoky, juicy, and piled high with tender grilled steak, warm charred tortillas, and fresh toppings for a taco night everyone will love.
Fresh, Fast, Flavorful Flank Steak Tacos
- Flavor: The flank steak taco marinade infuses bold and delicious citrus, savory, and spicy seasonings for an irresistible bite.
- Difficulty: Make tasty street tacos in just a few steps with this easy recipe.
- Tools: You’ll need a grill or BBQ, metal tongs, a cutting board, a sharp knife, and an instant-read thermometer.
- Serving: Keep flank steak warm in the Crock Pot and create a festive DIY street taco bar. Serve with some Mexican elote or a fresh black bean corn salad, some cold cervezas or a pitcher of strawberry margaritas.
Ingredient Notes
- Steak: Flank steak is budget-friendly, and though it has less marbling than other cuts of beef, with the right marinade and proper slicing technique, it comes out tender, juicy, and full of flavor. Skirt steak is an acceptable swap.
- Tortillas: Corn tortillas are a favorite. Flour tortillas are often preferred because they are easier to fold than corn.
- Veggies: Shredded lettuce, crunchy cabbage slaw, diced tomatoes, avocados, red onion, and peppers are great topping options that add flavor and texture to these tacos.
- Sauces: Salsa, guacamole, or smoked tomato guacamole are all flavorful and delicious sauce options. Don’t forget the lime juice and serve with sour cream, crema, or queso fresco.
- Cheese: Mexican blend, cheddar, Monterey Jack, or crumbled cotija cheese are all delicious.
- Toppings: Chopped cilantro, freshly sliced or pickled jalapeños, green onions, cilantro, black olives, and green chiles are just the beginning. Use your imagination for unique taco variations.
Variations
- For a lower-carb option, serve the sliced flank steak and toppings over shredded lettuce instead of tortillas.
- For carne asada-style tacos, top with diced onion, cilantro, cotija cheese, and a squeeze of fresh lime, then skip the lettuce and sour cream.
How to Make Flank Steak Tacos
- Marinate steak and prepare toppings.
- Grill to desired doneness, flipping and brushing with extra marinade as it cooks. (Refer to this grilled flank steak recipe if needed.)
- Remove from the grill and let steak rest before slicing.
- Brown tortillas on a gas stovetop or electric burner on both sides.
- Add desired toppings, a squeeze of lime, and chopped cilantro to finish. (Full recipe below.)
Best Steak Taco Tips
- Prep Toppings Ahead: I like to prep lettuce, cheese, jalapeños, cilantro, and lime before I start grilling. Slice avocado right before serving so it doesn’t turn brown.
- Use a Hot Grill: High heat gives the steak a flavorful sear without overcooking.
- Rest the Steak: Give the steak time to rest before slicing so it stays juicy.
- Warm Tortillas: Tortillas taste delicious when they are heated right before serving. Sometimes I like to toast them until they are slightly crisp.
- Double the Tortillas: Make loaded street tacos by stacking two tortillas to hold the filling better.
Storing Leftover Tacos
- Store meat, tortillas, and toppings in separate containers so leftovers taste fresh instead of soggy.
- Grilled flank steak will stay fresh for up to 4 days in the refrigerator, and portions can be frozen in zippered bags for up to 1 month.
- Add leftover steak to enchiladas, omelets, quesadillas, or even a Mexican lasagna.
Mexican Style Favorites
Did you make these flank steak tacos? Leave a comment and rating below.
Flank Steak Tacos
These flank steak tacos are made with juicy marinated grilled steak, warm corn tortillas, and all your favorite fresh toppings.
Equipment
Ingredients
- 1 pound flank steak Grilled Flank Steak
- 16 street tacos corn tortillas *, white or yellow, or 8 taco corn tortillas
Toppings, as desired:
- 2 cups lettuce arugula, red leaf, or your favorite lettuce. Tear or cut large leaves.
- 1 to 2 cups shredded cheese or crumbled cotija
- 1 medium tomato diced
- 1 avocado peeled, pitted, and thinly sliced
- ½ cup sour cream or crema
- ¼ cup sliced jalapenos pickled, jarred, or fresh
- ¼ to ½ cup chopped fresh cilantro
- 1 lime cut into wedges
Instructions
- Marinate and grill flank steak (see Grilled Flank Steak).
- While steak is marinating, prepare desired toppings.
- Once the steak is cooked and has rested, slice it into ¼ to ½ inch slices across the grain, and at a 45° angle from top to bottom. Cut larger strips in half if desired (or they can be folded when added to the tacos).
- On a gas stovetop or electric burner, heat and brown tortillas. Using metal tongs, flip each tortilla a couple of times to brown and heat through.
- Add steak and toppings to the warm tortillas, squeeze with a lime wedge, and enjoy.
Notes
*You can use flour tortillas in place of corn tortillas.
Nutrition Information
Calories: 598 | Carbohydrates: 57g | Protein: 40g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 100mg | Sodium: 342mg | Potassium: 1230mg | Fiber: 12g | Sugar: 4g | Vitamin A: 9510IU | Vitamin C: 43mg | Calcium: 342mg | Iron: 5mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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