Grilled to perfection, sliced correctly, these Flank Steak Tacos are loaded with marinated flank steak, melting cheese, lettuce and pico de gallo top them off for the best taco bite ever!
Flank Steak Tacos
Grilled with charred edges caramelized from a marinade, sliced across the grain for tenderness and served up as the main course, in these flank steak tacos, I’m loving each and every bite.
For these tacos I’m using leftover flank steak from the night before when I made my go to marinated and grilled flank steak. Feel free to grill up a fresh one and use in this recipe, too!
What’s in the marinade?
My grilled flank steak starts with a marinade hitting all the flavor notes of sweet, savory, salty and the acid coming from lemon. A kiss of heat from sriracha is completely optional, but highly recommended.
Cooking times for grilling flank steak
You’ll want to cook flank to a temperature of 125°F for a Rare, 135°F for Medium Rare, 145°F for Medium, 155°F is Medium Well, and 165°F for Well Done.
This flank steak is always on rotation for lunches or dinners because it’s so easy and quick. Even with a quick douse of soy sauce and sprinkle Montreal seasoning while the BBQ grill heats up when low on time, it delivers.
What’s in these Flank Steak Tacos?
- marinated and grilled flank steak
- shredded iceberg lettuce
- shredded cheddar cheese
- pico de gallo
- charred corn tortillas
What to serve with these tacos?
- Authentic Refried Beans
These will make you realize that the canned version no longer need be on your shopping list. Easier to make than you think, and I’ll share with you my secret flavor weapon, too!
- Tomatillo Salsa Verde
Made fresh in minutes at home with ingredients you know like onion, garlic, green peppers and tomatillos! That roasted charred flavor is key.
- Roasted Tomato Salsa
This starts with roasted, charred tomatoes, onions and jalapeños and that’s what adds that extra depth of flavor. Easy to make and so much better then store bought.
- Authentic Mexican Pickled Carrots
Ever go to a Mexican restaurant and have those pickled, spicy carrots? Well I think I have a great make-it-at-home version that has us eating these like mad!
- Mexican Watermelon Salad
Talk about refreshing! This Mexican Watermelon Salad is a spin on my Mexican Grilled Corn, and with only four ingredients, it’s made in minutes!
Sure summer is nearing it’s end – for now, but these are great anytime of the year. Enjoy!
Flank Steak Tacos
- 2 lb flank steak
- corn tortillas (charred on grill)
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tbsp sriracha sauce (or other hot sauce) optional optional
- 1 iceberg lettuce shredded
- 8 oz cheddar cheese shredded
- pico de gallo
- sliced limes
- Crush the garlic cloves with the side of a knife to break open. Set aside.
- In a small bowl mix together the marinade ingredients and set aside.
- With a sharp knife create cross hatch marks on both sides of flank steak (See video). Just cut the surface slightly, don’t cut through meat. This is optional, but I love the crispy edges and caramelized flavors this brings.
- In a sealable bag or container add the flank steak, garlic and marinade. Squeeze air out of bag and seal. Massage meat to get marinade into cuts and refrigerate for a minimum of 2 hours or overnight.
- Heat grill to 350-400°Remove flank steak from marinade. Reserve marinade for basting. Grill flank steak 6 minutes per side, or until an internal temperature of 130-135°F is reached for medium rare. Baste several times during grilling.
- Place on a cutting board and allow meat to rest 10 minutes before slicing. Be sure to cut thin slices across the grain for a tender piece of meat.
- Char the corn tortillas on both sides, keep warm.
- Fill warm tortilla with sliced flank steak, lettuce, cheese and pico de gallo. Squeeze some lime on top and dig in.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.