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Grilled Flank Steak Tacos Bursting With Flavor

Grilled Flank Steak Tacos Bursting With Flavor

Citrus-marinated flank steak is grilled over high heat, sliced thinly across the grain, and served in charred corn tortillas with onion, cilantro, avocado, salsa, and lime. These flavorful tacos make approximately 12 servings for 4 to 6 people.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Flank Steak and Marinade
  • 1 1/2 to 2 pounds Flank steak
  • 1/4 cup Fresh lime juice
  • 1/4 cup Orange juice
  • 1/4 cup Olive oil or other neutral oil
  • 1/4 cup Fresh cilantro, chopped
  • 3 to 4 cloves Garlic cloves, finely minced
  • 1 jalapeño Jalapeño, seeded and minced
  • 1 teaspoon Ground cumin
  • 1 teaspoon Chili powder
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
For Serving
  • 12 tortillas Small corn tortillas
  • 1/2 small onion Small white onion, finely diced
  • 1/2 cup Fresh cilantro, chopped
  • 1 avocado Avocado, sliced or diced
  • 1/2 cup Salsa or pico de gallo
  • 1 lime Lime, cut into wedges
Optional Toppings
  • As desired Queso fresco, sour cream, pickled onions, or thinly sliced radishes

Method
 

Step-by-Step
  1. Whisk the lime juice, orange juice, oil, chopped cilantro, minced garlic, optional jalapeño, cumin, chili powder, kosher salt, and black pepper in a bowl.
  2. Place the flank steak in a resealable bag or shallow dish and pour the marinade over it. Coat every surface, seal or cover, and refrigerate for at least 1 hour and up to 8 hours; overnight is also commonly used, but do not marinate much longer because the lime juice can soften the meat excessively.
  3. Remove the steak from the marinade and pat it dry. Discard the used marinade rather than reusing it.
  4. Preheat a gas or charcoal grill to high heat, approximately 450 to 500°F. Clean the grates and lightly oil them if needed.
  5. Grill the steak for approximately 4 to 6 minutes per side for medium-rare, depending on thickness. Use a thermometer when possible and aim for approximately 130 to 135°F for medium-rare or 135 to 145°F for medium.
  6. Transfer the cooked steak to a cutting board and let it rest for 5 to 10 minutes. This gives the juices time to settle before slicing.
  7. Warm the corn tortillas directly on the grill for approximately 20 to 30 seconds per side, until flexible and lightly charred. Keep them wrapped in a clean towel or foil so they stay soft.
  8. Identify the direction of the long muscle fibers in the rested flank steak, then slice thinly across the grain. Fill the warm tortillas with steak, diced onion, cilantro, avocado, and salsa, then serve with lime wedges and any optional toppings.

Notes

Drying the steak before grilling helps it brown instead of steam. Slice across the grain for the most tender texture, and avoid cooking flank steak beyond medium because it can become tough. Refrigerate leftovers promptly and store steak separately from tortillas and toppings.