Kate Walton
These flank steak tacos are everything you crave in a handheld bite—tender, juicy strips of beef tucked inside warm corn tortillas, layered with fresh toppings and a bright zing of lime. They’re perfect for weeknight dinners or weekend gatherings, offering a satisfying combo of bold flavors and vibrant colors.
The secret lies in the steak: marinated to perfection with a blend of citrus, garlic, and spices, then grilled or seared until beautifully charred on the outside and melt-in-your-mouth tender inside. Finished with classic toppings like pico de gallo, crumbled queso fresco, chopped onions, and a sprinkle of cilantro, each taco delivers a balance of textures and tastes that are impossible to resist.
What Kind of Tortilla Should I Use for Flank Steak Tacos?
Corn tortillas are a classic choice for their slightly sweet, earthy flavor that complements the grilled beef beautifully. Look for ones that are soft and pliable but sturdy enough to hold all your taco fillings without tearing. If you prefer a chewier bite, flour tortillas can also work—especially for larger, burrito-style tacos.
Ingredients for the Flank Steak Tacos
Flank Steak
This lean, flavorful cut is perfect for quick cooking and absorbs marinades exceptionally well.
Fresh Garlic & Lime Juice
They infuse the steak with bright acidity and pungent depth, essential for a rich marinade.
Soy Sauce & Olive Oil
Soy adds umami while olive oil keeps the meat moist during cooking.
Chili Powder, Cumin & Smoked Paprika
These spices bring warmth, smokiness, and that irresistible taco flavor.
Corn Tortillas
Serve as the perfect base for stacking up the steak and toppings.
Pico de Gallo
A vibrant mix of tomatoes, onions, and cilantro that adds crunch and freshness.
Queso Fresco
Mild, crumbly cheese that gives each bite a creamy contrast.
Chopped Onion & Fresh Cilantro
For a pop of color, texture, and that signature taco truck finish.
Shredded Lettuce (optional)
Adds a light, crisp layer beneath the meat.
Lime Wedges
Squeezed over the top for a bright, citrusy finish.
How To Make the Flank Steak Tacos
Step 1: Marinate the Flank Steak
In a large bowl or zip-top bag, combine olive oil, soy sauce, lime juice, minced garlic, chili powder, cumin, and smoked paprika. Place the flank steak in the marinade and coat thoroughly. Let it marinate in the refrigerator for at least 1 hour or up to 8 hours for deeper flavor.
Step 2: Cook the Steak
Preheat a grill or heavy skillet over high heat. Remove the steak from the marinade, allowing excess to drip off. Cook the steak for about 4–5 minutes per side, depending on thickness, until a nice char develops and the inside reaches your desired doneness. Rest the steak for 5–10 minutes before slicing.
Step 3: Slice and Prepare Toppings
While the steak rests, prepare your toppings. Dice tomatoes, onions, and cilantro for a quick pico de gallo. Crumble queso fresco and slice extra onion and lettuce if using. Warm the corn tortillas in a skillet or directly over the flame until soft and pliable.
Step 4: Assemble the Tacos
Slice the rested steak thinly against the grain. Layer each tortilla with shredded lettuce (if using), slices of steak, pico de gallo, queso fresco, chopped onion, and cilantro. Finish with a squeeze of fresh lime juice.
Step 5: Serve and Enjoy
Serve the tacos immediately while the steak is still warm and juicy. Offer additional lime wedges and hot sauce on the side for extra flavor.
Best Ways to Serve and Store Flank Steak Tacos
These tacos are best enjoyed fresh off the grill when the steak is still warm and the tortillas are toasty. Set up a taco bar for gatherings, allowing everyone to customize with their favorite toppings. If you’re preparing ahead, keep the cooked steak slices warm in a covered dish and reheat the tortillas just before serving.
For storing leftovers, keep each component separate: store sliced steak in an airtight container in the fridge for up to 3 days. Tortillas can be kept at room temperature in a sealed bag, and toppings like pico de gallo should be refrigerated and used within 2 days for freshness. Reheat steak gently in a skillet or microwave with a splash of water to retain moisture.
Frequently Asked Questions
Can I use a different cut of beef?
Yes, skirt steak, hanger steak, or even sirloin can be great substitutes if flank steak isn’t available. Just adjust the cooking time accordingly.
How do I prevent the steak from becoming tough?
Marinating and slicing against the grain are key to keeping the steak tender. Avoid overcooking, as flank steak can become chewy if left too long on the heat.
Are corn tortillas better than flour tortillas?
Corn tortillas offer an authentic texture and flavor, but flour tortillas can work too—especially if you prefer a softer bite or need larger tacos.
Can I make these tacos ahead of time?
You can prep the marinade, toppings, and tortillas ahead, but it’s best to cook the steak fresh for the juiciest texture.
What toppings go best with flank steak tacos?
Classic toppings like pico de gallo, queso fresco, chopped onion, cilantro, and lime juice enhance the steak’s flavor. Avocado slices or a dollop of crema are also delicious additions.
Can I grill the steak indoors?
Absolutely! A cast iron skillet or grill pan over high heat works beautifully if you don’t have access to an outdoor grill.
Want More Dinner Ideas with a Twist?
If you love these flank steak tacos, you’ll probably enjoy these other favorites:
• Slow Cooker BBQ Chicken Sliders for a tender, saucy bite that’s great for game day.
• Creamy Cajun Shrimp Pasta with a spicy, rich sauce that clings to every noodle.
• Baked Teriyaki Salmon Bowls if you’re craving something lighter but still packed with flavor.
• Spicy Korean Beef Bowls for bold flavors with a sweet-and-savory kick.
• Sheet Pan Chicken Fajitas for an easy, colorful dinner with minimal cleanup.
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And let me know in the comments how yours turned out. Did you use skirt steak instead? Did you load it with guacamole or go classic?
I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.
Flank Steak Tacos
- Total Time: 25 minutes
- Yield: 4 servings (8–10 tacos)
Description
Juicy marinated flank steak, seared to perfection and sliced thin, makes the star of these tacos. Tucked into warm corn tortillas and topped with fresh pico de gallo, queso fresco, onions, and cilantro, this recipe is a vibrant, satisfying option for any taco night.
Ingredients
1 1/2 pounds flank steak
3 tablespoons olive oil
2 tablespoons soy sauce
Juice of 2 limes
3 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
8–10 corn tortillas
1 cup pico de gallo
1/2 cup queso fresco, crumbled
1/4 cup chopped red or white onion
1/4 cup chopped fresh cilantro
1 cup shredded lettuce (optional)
Lime wedges, for serving
Instructions
- In a bowl or zip-top bag, mix olive oil, soy sauce, lime juice, garlic, chili powder, cumin, and smoked paprika. Add flank steak and marinate for 1 to 8 hours in the fridge.
- Preheat grill or skillet to high heat. Remove steak from marinade and grill 4–5 minutes per side. Let rest 5–10 minutes.
- While resting, prep toppings: make pico de gallo, crumble cheese, chop onions and cilantro, shred lettuce if using.
- Warm tortillas in a dry skillet or over an open flame until soft.
- Slice steak thinly against the grain. Assemble tacos with lettuce, steak, pico de gallo, cheese, onion, cilantro, and a squeeze of lime.
- Serve immediately with extra lime wedges.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 10 minutes
- Category: Dinner
