Flank Steak Taco Recipe
These Flank Steak Tacos will be your next staple for Taco Tuesday! Tender steak is combined with a delicious marinade to create a healthy, satisfying steak taco recipe that is ready in less than 30 minutes!
Steak taco night feels like such an upgrade with this delicious recipe! While I always love inexpensive, lean options, I realized that you need a good flank steak marinade for tacos that will always be a hit. We focused on a well-rounded, balanced flavor and classic toppings, but check out the variations section to make these spicy, cheesy, or perfectly tailored to your preferences. The quick, high heat gives you an amazing sear, too! These flank steak tacos will be your go-to recipe for tailgate parties, cookouts, and fun family dinners.
Why You’ll Love This Recipe for Steak Tacos
- Quick and Easy. From start to finish these steak tacos only take 25 minutes!
- Customizable. This recipe provides a great opportunity to make your own alterations to toppings or seasonings to create your perfect steak taco.
- Minimal cleanup. These steak tacos require minimal prep and require only a pan or grill to cook.
Flank Steak Taco Recipe Ingredients
As always, this is a quick overview of the ingredients you will need to make these flank steak tacos. Find exact measurements in the printable recipe card below.
Marinated Steak Ingredients
- Flank steak: Other cuts like round or skirt steak, or another lean cut of beef could work too but flank steak is recommended
- Cooking oil: Any neutral oil will work but we prefer avocado or olive oil.
- Brown sugar: An underrated ingredient that really adds to the flavor
- Lime, juiced and zested
- Spices: garlic powder, chili powder, smoked paprika, onion powder, salt, black pepper
Tortilla and Toppings:
- Corn tortillas: You can use flour tortillas if you prefer, but we prefer the flavor of corn tortillas. Unlike most corn tortillas, flour tortillas are not gluten free.
- Cotija cheese, crumbled: Helps create the perfect blend of flavor and texture
- Pico de gallo (or salsa of choice), Avocados, Red onion, Fresh Cilantro – These are our favorite toppings, but feel free to replace with or add guacamole, fresh lime juice, chimichurri, shredded lettuce, chopped tomatoes, etc.
Want to make this both low-carb AND gluten-free? Use our Zucchini Tortillas instead!
How to Make The Best Steak Taco Recipe
In addition to the ingredients listed above you will just need a cutting board, knife, bowl or ziplock bag, and a skillet or grill. Follow the step-by-step directions to make the best steak tacos!
Marinate and grill the steak
Combine the marinade ingredients in a large bowl or gallon ziplock bag. Add the steak and toss to coat. Refrigerate overnight, or for at least 8 hours for the best flavor and tenderness.
Oil a grill pan or outdoor grill and preheat to medium-high heat. Grill the flank steak for 6-7 minutes on each side. The most reliable way to monitor your steak is to use a meat thermometer to ensure it has reached your preferred level of doneness. After you remove your steak from the skillet or grill, remember that the temperature will rise a few degrees while resting. Here’s a simple guide to temperatures and doneness:
- Medium Rare: 135 degrees F or 57 degrees C
- Medium: 145 degrees F or 63 degrees C
- Medium Well: 150 degrees F or 66 degrees C
- Well: 160 degrees F or 71 degrees C
Assemble the tacos
Remove the steak and set on a cutting board for at least 10 minutes to rest. Slice the steak against the grain. Meanwhile, warm the tortillas on the grill or in a pan. Assemble the tacos with the steak, corn tortillas, cheese, salsa, avocados, red onion, and cilantro!
Why and How to Cut Meat Against the Grain
Flank steak is an excellent cut of meat when cut and cooked properly. It is best when cut in thin slices that are cut against the grain. The grain of the meat is the direction the muscle fibers run across the meat. It is easiest to identify the direction of the fibers when the meat is raw.
Cutting meat against the grain will create the desired texture for eating. The meat is less chewy and more tender. Once you have identified the direction of the muscle fibers, you will cut your slices of flank steak perpendicular to the direction of the fibers.
Tips for Easy Steak Tacos
- For the absolute best sear – Pat the steak dry out of the marinade, then place on a baking sheet with a rack. Let it sit in the fridge for 8-24 hours so the surface is extremely dry before placing on the hot grill.
- For the perfect cook – Use a meat thermometer and the temperature chart in the recipe card so your steaks reach the exact level of doneness you prefer.
- For tacos that don’t fall apart – Warm your tortillas 20-30 seconds per side on the grill so that they are pliable and less likely to crumble.
Flank Steak Taco Recipe Variations
- Spicy: Add cayenne powder, your favorite hot sauce, and a chopped jalapeno to the marinade.
- Cheesy: Melt cheese on the tortillas before serving, then add a drizzle of queso with your toppings.
- Walking Taco: Replace the tortillas with individual bags of tortilla chips, then add in cooked steak and toppings and eat with a fork. Great for tailgate parties!
- Low Carb: Use a low-carb tortilla (store bought or zucchini tortillas if you need them gluten-free, too). Replace brown sugar with brown sugar monk fruit or your favorite alternative sugar.
What to Serve With Flank Steak Tacos
We love these topped with crumbly cheese, fresh herbs, and our favorite sauces (consider Jalapeno Ranch or Homemade Enchilada Sauce for tons of flavor). Side dishes like Seasoned Black Beans, Instant Pot Mexican Rice, or Cilantro Lime Cauliflower Rice add tons of flavor while keeping everyone full. Leftover steak would make a great substitute for the chicken in this Southwestern Salad.
How to Store and Reheat This Recipe for Steak Tacos
- FRIDGE – You can store the steak in an airtight container in the fridge for 3-4 days.
- FREEZER – After cooling to room temperature, transfer steak to a freezer-safe container and enjoy within 3-6 months for the best texture.
- REHEATING – For the best leftovers, reserve some of the marinade (BEFORE the raw meat goes in it) or make a double batch to store in the fridge. Pour reserved marinade over it and warm it covered in the oven (350 degrees F) until it reaches about 120-125 degrees F. You can also microwave in 20-second increments at 50% power until warmed to your desired level. If reheating for tacos, also warm some fresh tortillas for the best leftovers!
Flank Steak Taco Recipe FAQ’s
Yes, it is gluten-free if prepared as described in the recipe. As written, it is not low-carb. To lower the carb count, replace the brown sugar with monk fruit and use Carb Balance tortillas, Zucchini Tortillas, or lettuce wraps instead of corn tortillas.
Using a marinade adds flavor and it tenderizes the meat. Your meat will be more tender if you can marinate it for several hours in a mixture that can break down the tissue in the meat! Marinades may use an acid (like vinegar or citrus juice) or enzymes. This recipe utilizes lime juice.
This will likely depend on how much time you have, but see our instructions above on how to properly marinate flank steak or follow this link for even more information on cooking with flank steak. Even 30 minutes will boost the flavor, though you will need several hours for the tenderizing to take place.
Red onions, tomatoes, avocado, cotija, lime juice, cilantro, jalapenos, salsa, and jalapeno ranch all add amazing flavor and texture for the best steak tacos.
More Taco Recipes:
Get the Recipe: Best Steak Taco Recipe
Ingredients
For the Steak
- 1 ½ lbs flank steak
- 3 tbsp oil
- 2 tbsp brown sugar
- 2 tsp garlic powder
- 1 tsp EACH chili powder, smoked paprika, onion powder, salt
- ½ tsp black pepper
- 1 lime, juiced and zested
For the Tacos
- ½ cup cojita cheese, crumbled
- ½ cup pico de gallo, or salsa of choice
- 2 large avocados, sliced
- ½ red onion, sliced
- Corn tortillas, flour, gluten free or low carb will also work.
- Cilantro
Instructions
- Combine the marinade ingredients in a large bowl or gallon ziplock bag. Add the steak
and toss to coat. Refrigerate overnight, or for at least 8 hours. - Oil a grill pan or outdoor grill, and preheat to medium-high heat, approximately 400 degrees F. Grill the flank steak for 6-7 minutes on each side. **
- Remove the steak and set on a cutting board for at least 10 minutes to rest. Slice the
steak against the grain. Meanwhile, warm the tortillas on the grill or in a pan. - Assemble the tacos with the steak, corn tortillas, cheese, salsa, avocados, red onion,
and cilantro!
Notes
- Flank steak must be marinated to be nice and tender; it is important not to skip this step!
- To make these both gluten-free and low-carb, try zucchini tortillas.
- **Use a meat thermometer to determine when to remove your steak follow this as a guide:
- Medium Rare: 135 degrees F or 57 degrees C
- Medium: 145 degrees F or 63 degrees C
- Medium Well: 150 degrees F or 66 degrees C
- Well: 160 degrees F or 71 degrees C
How is this recipe included in your keto collection when corn tortillas are not keto?
This recipe is still included under our keto category because we mention multiple times that low-carb tortillas or our zucchini tortillas can be used to make this keto-friendly.