Flank Steak Tacos are perfect for those nights when you want a flavorful, protein-packed meal without a lot of fuss. Citrus flavors and garlic, plus a little heat and a little sweet all add up to a winning recipe!
As you all know, it’s still grilling season. As tempting as it is to pack up the deck furniture and get out the slow cooker, summer still goes for (at least) another month. That’s not to say you can’t grill any old time you want — we’ve been known to bundle up and run from the house to the grill on a deck covered in snow in the middle of winter — but now is prime time.
And speaking of prime time — how about some steak tacos? There’s just something about steak that can’t be beat. Tacos just seem to be an easy pairing with the weather, the grill, and my urge to soak up every last bit of that delicious summer sunshine.
Why This Recipe Works
Flank steak – I like to grill flank steak tacos because it cooks up quickly, is budget-friendly, and tastes delicious. Skirt steak is also a good option if you can’t find flank, prefer skirt steak, or just happen to have one in your fridge or freezer that needs to be used up. You could also use a hanger steak as well. Make do with what you have but remember each steak cut will have a different cooking time depending on your preferences.
Customizable – There’s nothing like tacos for changing up the ingredients, toppings, shell/tortilla, sauces, you name it, anything goes with this steak tacos recipe!
Simple ingredients – Flank steak? Find it at your grocery. Citrus juice? Produce section. Seasonings? Probably in your pantry. Tortillas? International aisle. You get the idea!
Great for meal planning – Double up the flank steak, make the flank steak tacos, then use leftover steak for your meals throughout the week. Other favorite recipes include steak gyros and flank steak with chimichurri.
Here’s How You Make It
Making these carne asada tacos is as easy as it can be!
- Whisk together the oil, citrus juices, and spices in a small bowl. Then transfer this to a large, sealable bag and then add the steak into the bag with the marinade.
- Get out as much of the air from the bag as you can then seal it up. Swish the bag around a bit to get all of the steak good and covered. Then leave the steak alone to marinate in the fridge at least 30 minutes. (You can also prepare this the night before and leave it soaking till you’re ready to grill the next day.)
- When you’re ready to grill, take the steak in its marinade to the grill and use tongs to remove it from the bag and put it on a medium-hot grill or grill pan. (Throw away the leftover marinade.)
- Grill for about 8 minutes on each side, unless you like your steak a little on the pink side in the middle, in which case about 6-7 minutes will work. Cook yours for more or less time, depending on how you like your steak done.
- When it’s finished cooking, remove it from the grill and let it rest for about 10 minutes, then slice it into thin strips.
- Assemble tacos with steak in the tortillas, then top with your favorite garnishes like avocado, onions, cilantro, salsa, and fresh squeezed lime juice.
- Dive in, wipe the juice from your chin. Repeat.
Side Dishes to Serve
Steak tacos are great but they are even better with complementary sides! Some of my favorites include:
- This moist, creamy, flavorful Bacon Avocado Potato Salad is perfect for those nights you’re dining outside and need an easy side dish.
- Confession: Sometimes I make this Mexican Volcano Dip and then scoop the dip right on top of my tacos…because it’s delicious and I can!
- Rice with a bit of coconut milk, cilantro, salt, and pepper is a great side. You can use white or brown rice or even try cauliflower rice if you are looking for a low-carb side.
- I also love to make black beans on the side of my taco dishes.
- Chips and salsa, because they go with everything, all the time.
- I’d also suggest a side of guacamole — you can scoop it up with chips, use it as a topping for your taco, or both!
- Don’t sleep on letting that steak rest before slicing into it. This is a chance for the meat to absorb its juices so that it’s nice and juicy in your taco and not all over the cutting board.
- These flank steak tacos will keep in the fridge for up to 4 days disassembled. If you want to freeze the flank steak, you can store it in an air tight container for up to six months before defrosting and reheating.
Best Flank Steak Tacos
- 1 ½ pounds flank steak
- ⅓ cup oil
- juice of 1 lemon
- juice of 2 limes
- juice of 1 orange
- 1 teaspoon minced garlic
- 1 teaspoon chili powder
- 1 teaspoon salt
- 8 6-inch flour tortillas
- chopped cilantro, avocado, onions, and lime wedges - for serving
- Whisk together oil, lemon juice, lime juice, orange juice, garlic, chili powder, and salt. Pour into a large ziploc bag.
- Add steak to the bag, press out all of the excess air, and seal the bag.
- Chill for 30 minutes.
- Use tongs to transfer steak to a preheated grill or grill pan, discard excess marinade.
- Grill for about 8 minutes on each side or until cooked to desired doneness. (I like mine just a little pink in the middle for best flavor and ultra juicy/tender steak).
- Assemble tacos with steak in the tortillas, topped with your favorite garnishes like avocado, onions, cilantro, salsa, and fresh squeezed lime juice.