Flank Steak Tacos
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!
- 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.
Calories: 371kcal | Carbohydrates: 10g | Protein: 32g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 98mg | Sodium: 554mg | Potassium: 541mg | Fiber: 1g | Sugar: 8g | Vitamin A: 622IU | Vitamin C: 6mg | Calcium: 247mg | Iron: 2mg