Too hot to turn on the oven? These Grilled Flank Steak Tacos are for you. They bring all the fresh, bright flavors of summer to your table. You will love how simple and satisfying they are. Every bite feels like a little vacation in your own backyard.
There is nothing better than the sound of a sizzling grill on a warm evening. This recipe is perfect for those nights when you want something fresh and fast. It is a meal that looks impressive but feels very easy. Your family will be asking for seconds before you even sit down.
Why You’ll Love This Recipe
This recipe is a total winner for busy families. The steak cooks so fast on the grill. It is ready in 12 minutes once the marinating is done. This makes it ideal for a quick summer weeknight dinner.
Everyone can build their own taco exactly how they like. It makes dinner feel like a fun, interactive event. The marinade uses simple pantry staples to create a deep, savory flavor. Plus, flank steak is a great budget-friendly way to feed a group.
Simple Cooking Steps
Making these is very straightforward and stress-free. You just whisk a simple marinade and let the beef soak. Then, high heat does all the hard work for you. Even if you are new to grilling, you can do this. The key is a short rest before slicing the meat.
Ingredients You’ll Need
Most of these items are likely already in your kitchen. We use fresh summer produce like lime and cilantro for the best taste.
- 1.5 lbs flank steak
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 12 small corn tortillas
- 1/2 cup white onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 1 medium avocado, sliced
- 1 lime, cut into wedges
Step-by-Step
- In a large resealable bag or bowl, whisk together olive oil, soy sauce, lime juice, minced garlic, cumin, and chili powder.
- Add the flank steak to the marinade, ensuring it is fully coated; refrigerate for at least 2 hours.
- Preheat an outdoor grill to high heat, approximately 450°F (230°C).
- Remove the steak from the marinade, pat slightly dry, and discard the remaining marinade.
- Place steak on the grill and cook for 5 to 6 minutes per side, or until internal temperature reaches 135°F (57°C) for medium-rare.
- Transfer the steak to a carving board and allow it to rest for 10 minutes to retain juices.
- While steak rests, place corn tortillas on the grill for 30 seconds per side until warm and slightly charred.
- Thinly slice the steak against the grain into bite-sized strips.
- Assemble tacos by placing steak strips onto warmed tortillas and topping with diced onion, cilantro, avocado slices, and a squeeze of lime.
Best Ways to Enjoy It
Serve these tacos while the steak is still warm and juicy. Place a big platter in the middle of the table. Let the kids add their own creamy avocado and fresh cilantro. A side of grilled corn or black beans fits perfectly. Don’t forget an extra squeeze of fresh lime juice to brighten everything up.
Keep It Fresh
You can keep leftover steak in the fridge for three days. Store it in an airtight container to keep it tender. Cold steak is actually great on a salad the next day. To reheat, just flash it in a hot pan for one minute. You can also prep the marinade the night before to save time.
Tips for Best Results
- Don’t skip the 10-minute resting time for the meat.
- Avoid overcooking the steak beyond medium-rare for maximum tenderness.
- Pat the steak dry before grilling for a perfect golden sear.
- Use a high-quality soy sauce for a better savory depth.
- For a crowd, double the recipe and grill in batches.
- Add a handful of fresh summer radishes for extra crunch.
- Warm your tortillas right on the grill grates for smoky flavor.
- Always slice the steak against the grain for easy chewing.
Ways to Switch It Up
- Swap corn tortillas for flour ones if you prefer a softer bite.
- Try chicken thighs instead of beef for a budget-friendly option.
- Add a dollop of Greek yogurt for a healthy creamy twist.
- Use lemon juice if you run out of fresh limes.
Common Questions
How long can I marinate the steak?
Two hours is the minimum for great flavor. If you have time, eight hours is even better. Just don’t go over 24 hours or the texture might change.
What if I don’t have an outdoor grill?
You can use a heavy cast-iron skillet on your stove. Get it very hot before adding the steak. It will still taste delicious and charred.
Is flank steak tough?
It can be if it is sliced incorrectly. Always look for the lines in the meat. Slice across those lines to make the beef melt-in-your-mouth tender.
I hope these tacos bring some sunshine to your dinner table. They are truly my favorite way to celebrate a beautiful summer evening. Happy cooking!
— Lidia
Grilled Flank Steak Tacos
Ingredients
- 1.5 lbs flank steak
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 2 tablespoons lime juice
- 2 cloves garlic , minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 12 small corn tortillas
- 1/2 cup white onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 1 medium avocado , sliced
- 1 lime , cut into wedges
Instructions
- In a large resealable bag or bowl, whisk together olive oil, soy sauce, lime juice, minced garlic, cumin, and chili powder.
- Add the flank steak to the marinade, ensuring it is fully coated; refrigerate for at least 2 hours.
- Preheat an outdoor grill to high heat, approximately 450°F (230°C).
- Remove the steak from the marinade, pat slightly dry, and discard the remaining marinade.
- Place steak on the grill and cook for 5 to 6 minutes per side, or until internal temperature reaches 135°F (57°C) for medium-rare.
- Transfer the steak to a carving board and allow it to rest for 10 minutes to retain juices.
- While steak rests, place corn tortillas on the grill for 30 seconds per side until warm and slightly charred.
- Thinly slice the steak against the grain into bite-sized strips.
- Assemble tacos by placing steak strips onto warmed tortillas and topping with diced onion, cilantro, avocado slices, and a squeeze of lime.
