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