Flank Steak Tacos

These flank steak tacos with guacamole, fajita veggies, cilantro, and jalapeno have marinated steak grilled on the stovetop until juicy and tender and then served on warm grilled tortillas. It's simple to make and comforting, making the perfect Mexican summer meal!

If you love grilled flank steak, you will enjoy these yummy steak tacos with Mexican taco toppings! 

You can alternatively use these crispy keto taco shells for making your grilled flank steak tacos, still keeping your meal low-carb, or use regular corn or flour tortillas -- although I prefer whole wheat tortillas for mine. 

Although tacos are Mexican, our marinade is not the typical marinade used in Mexico for their steak tacos.

WHY YOU WILL LOVE THESE FLANK STEAK TACOS 

• Easy: Although our recipe calls for several steps, it is simple to make in less than 30 minutes. The only long step is for the flank steak marinade, which requires about 2 hours of marinating in the fridge. 
• Healthy: These flank steak tacos are dairy-free, gluten-free, low-carb, and high-protein.
• Versatile: You can use another type of cut such as skirt steak (check how to cook skirt steak) instead of flank steak, add different toppings such as chimichurri, creamy avocado salsa, salsa roja, or salsa verde, and also, swap any of the veggies in our recipe to use the ones you have at home.
• Budget-friendly: Flank steak costs much less than other cuts of beef and the veggies for the steak tacos (bell peppers and onion) are easy to find and low-cost just like this veal marsala.

WHAT IS FLANK STEAK?

Also known as bavette steak or flap steak, flank steak is a cut of meat taken from the flank, which lies behind the plate and under the loin. It is located in the abdominal area of the animal and has a lot of muscle fibers.

Because it is a lean, tough cut, it is perfect to cook quickly using high-heat methods such as grilling. If you don't find it or want to make your tacos quicker, skipping the 2-hour marinating time, you can replace it with a skirt steak, which requires only 20 minutes to marinate. 

FLANK STEAK TACOS RECIPE

These flank steak tacos are an easy recipe that calls for just a few steps:

• Marinade the steak with our garlic honey marinade or with any of these steak marinades.
• Then, grill it on a griddle or cast-iron pan on the stovetop over medium-high heat
• Let it rest for 5 minutes -- to distribute the juices
• Slice it thinly against the grain-- or after slicing it, you can chop it to make Mexican steak street tacos.
• Prepare the guacamole or use a store-bought one, saute the bell peppers and onion, slice the jalapeno, and chop the cilantro. 
• Assemble the tacos using stovetop grilled tortillas. 

Grilled Flank Steak Tacos Recipe

It has savory, mildly sweet, tangy, and spicy flavors, making a complete and comforting summer meal for lunch or dinner.

If you don't find flank steak, don't fret! You can easily replace it with skirt steak, ribeye, or sirloin steak. Most Mexican restaurants use either flank steak or skirt steak because they are the most cost-effective.

Although sirloin and ribeye steaks require no marinade because they are tender cuts, they cost an arm and leg. 

You can also adapt this recipe to use different toppings or tortillas (soft or crispy) to go with flank steak.

Although budget-friendly, it makes a comforting complete meal that everyone will love! It's truly one of the best flank steak tacos you will ever have or serve.

EQUIPMENT

To make these grilled flank steak tacos, you will need:

• 1 grill mark cast-iron skillet or griddle
• 1 tong
• 1 platter
• 1 cutting board
• 1 Chef's knife
• 1-gallon Ziploc bag

INGREDIENTS AND SUBSTITUTIONS

To make our flank steak tacos, you'll need: 

FLANK STEAK TACO MARINADE

• ½ cup olive oil (or vegetable oil)
• 1 ½ teaspoon Kosher salt
• 1 ½ teaspoons black pepper
• ⅓ cup honey (or maple syrup or agave. For a keto salad, use sugar-free maple syrup)
• 2 tablespoons Worcestershire sauce
• 3 tablespoons red wine vinegar (or apple cider vinegar)
• 6 cloves garlic minced (or 1 tablespoon of garlic powder)
• 1 tablespoon Dijon mustard
• 1 teaspoon hot sauce (or sriracha)
• 3 tablespoons chopped cilantro (or parsley)

STEAK

• 1 ½ pounds flank steak (or skirt steak) -- NOTE: If using skirt steak for making skirt steak tacos, only marinate it for 20 minutes at room temp and cook for 1-2 minutes less.  

TOPPINGS

• Guacamole, homemade or store-bought (about 1-2 tablespoon per steak taco)
• Veggie fajitas such as 1-2 bell peppers (any color or a mix of them) and onion, sliced into strips
• Chopped cilantro (or parsley if you prefer), about 2-3 tbsp
• 2 limes, quartered (about 1 wedge per taco)
• 1 jalapeno, thinly sliced

OTHER

• 8 tortillas, such as corn, flour, whole wheat flour, or low-carb tortillas. they can be either crispy or soft.

HOW TO MAKE STEAK TACOS

To make this salad with flank steak, follow the steps below:

STEP 1 -- PREPARE THE FLANK STEAK MARINADE:

• To start, thaw your steak! Then prepare our simple marinade.
• In a gallon Ziploc bag, combine olive oil, red wine vinegar, salt, pepper, honey, Worcestershire sauce, garlic, Dijon mustard, hot sauce, and cilantro.
• Close the bag and toss the marinade mixture gently until the salt is dissolved. Then, place the flank steak in the marinade. Press out any excess air from the bag and seal it tightly.
• Using your hands, massage the marinade around the flank steak for an even coating.
• Chill in the fridge for at least 2 hours to up to 24 hours. Remove the bag from the fridge 30 minutes before cooking so it will cook evenly. Meanwhile, clean and preheat your grill (see below)!

NOTE: If you prefer to skip the marinade step before grilling the meat, tenderize the thawed steak by placing plastic over the meat on a cutting board. Then use the rough edge of a meat mallet to lightly pound the meat on both sides. Pat the meat dry with paper towels and season both sides well using this homemade keto taco seasoning!

STEP 2 -- GRILL FLANK STEAK:

• To cook flank steak on a grilling pan (STOVETOP), heat a large grill mark cast-iron skillet or griddle over medium-high heat until sizzling hot.
• Spray the bottom with no-stick cooking spray or oil it with a brush. Add the meat and cook for 4-5 minutes on each side, depending on the thickness of your steak and the level of doneness you want.

• To get checkboard grilling marks, rotate the steak 45 degrees after 2 minutes.
• Use a meat thermometer to take the internal temp. It must reach 125° F (52°C) for rare or 135° F (57°C) for medium-rare. Make sure to take the meat out of the grill when it has reached a temperature that is 5 degrees BELOW the temps mentioned above because the meat will continue to cook after being removed from the grill.

• If you prefer, you can cook your meat in the slow cooker or Instant Pot instead.

for sTEP 3 -- LET THE GRILLED STEAK REST FOR 5 MINUTES:

• After grilling, transfer your flank steak for tacos to a platter where it can catch the drippings. Tent your steak with foil to keep it warm and retain/distribute the juices while it rests for 5 minutes.

STEP 4 -- COOK THE FAJITA VEGGIES

• While the cooked meat is resting, cook the sliced veggies over medium heat in a skillet with 1-2 tablespoon oil until softened, stirring every now and then, or for about 4-5 minutes. You may use the same skillet used to cook the meat. 

STEP 5 -- WARM OR GRILL THE TORTILLAS

While cooking the veggies, grill your tortillas. 

• To grill your tortillas, heat a cast-iron skillet or griddle over medium-high heat, oil the bottom with a brush, and place the tortillas in a single layer. Let them grill until browned in a few spots and/or acquire grill marks, flip them, and repeat the process. It may take about 1-2 minutes per side, depending on the thickness of the tortillas. It is quicker than the oven method below. To keep them warm, stack them and then wrap them in a slightly damp cloth and place them in a large bowl or container, covered with a lid until assembling your tacos. 
• To simply warm them up, wrap a stack of tortillas in a damp dish towel and place them in an oven dish. Cover the dish tightly with foil placed and place it in a 350-degree F preheated oven for 15-20 minutes.

FOR STEP 6-- SLICE THE FLANK STEAK THINLY, INTO ¼-INCH STRIPS, AGAINST THE GRAIN:

• After resting for 5 minutes, tented with aluminum foil, place the meat on a cutting board. Use a sharp knife to slice the meat thinly, into ¼ inch strips, against the grain. However, the strips must be cut at a 45-degree angle, not straight up and down. After slicing it, you can chop the meat to make flank steak street tacos, a variation of this recipe.

NOTE: “Against the grain” means that your knife should be cutting the meat perpendicular to the lines of muscle (“grain”) that run along the length of the steak.

STEP 7 -- ASSEMBLE YOUR GRILLED STEAK TACOS

• Place each tortilla on a flat surface, spoon guacamole along the center, place some grilled flank steak slices on top, and then top it with the cooked veggies, chopped cilantro, and jalapeno slices. Serve each with a lime wedge to squeeze on the meat.  

TACO TOPPINGS

Here are a few more topping options for flank steak tacos:

• Sliced avocado 
• Pico de gallo 
• Mexican crema, or sour cream
• Salsa of your choice
• Queso fresco or Cotija cheese crumbled (it will add an extra tanginess to your tacos)
• Shredded lettuce
• Mexican pickled red onion recipe

WHAT TO SERVE WITH FLANK STEAK TACOS

Although you can serve these tacos on their own, you may pair them with:

• Mexican street corn, grilled corn, or a corn salad (but make sure to shucking corn first)
• Charro Beans or easy black beans
• Mexican Rice

TIPS FOR MAKING GRILLED FLANK STEAK TACOS

• You can marinate and/or cook the flank steak ahead.
• You can warm your tortillas ahead in the oven or simply grill it. i prefer to grill it because it is faster and also gives them a charred flavor. 
• You can use any toppings of your choice or a combination of them. 
• You can add crumbled cheese to your tacos, boosting their flavor. 
• The cooking time may vary depending on the cut of beef you use to replace flank steak in this recipe. Skirt steak only needs a 20-minute marinade at room temperature and cooks faster because it is a thinner cut. Don't marinade longer or your meat will be mushy! 
• Use any veggies that you have available or skip them if you want.
• Always slice the flank steak thinly against the grain; otherwise, it will become tough and chewy.
• Before slicing it, let the meat rest to distribute its juices for maximum tenderness.  

FAQ'S

CAN I MAKE THESE MEXICAN FLANK STEAK TACOS IN ADVANCE?

Yes! You can prep the steak and veggies at least 1-2 days ahead and store each in separate airtight containers in the fridge.

CAN I MARINATE FLANK STEAK AHEAD?

Yes! Because flank steak is a thicker and tougher cut than skirt steak, you can marinate it for at least 2 hours up to 24 hours. It will penetrate the steak fibers for tenderizing and flavoring purposes. However, if using skirt steak, the meat must be marinated for up to 20 minutes in order to not get mushy.

DOES FLANK STEAK NEED A MARINADE?

No! If you are in a hurry, tenderize the thawed steak by placing plastic over the meat on a cutting board. Then use the rough edge of a meat mallet to lightly pound the meat on both sides. Next, pat the meat dry with paper towels and season both sides well before cooking the meat! Make sure to allow the meat to rest for 5 minutes before slicing it thinly against the grain. 

CAN I COOK FLANK STEAK IN THE OVEN?

Yes! If you prefer to cook the steak in the oven, preheat the broiler to high and place the marinated flank steak on a baking sheet on the top rack, about 6 to 8 inches away from the heat source of the broiler. Cook the steak for 6-8 minutes or until the internal temperature of the steak has reached 125° F for rare to 135° F for medium-rare. 

CAN I COOK FLANK STEAK IN THE SLOW COOKER OR INSTANT POT?

Yes and yes!  To cook in the slow cooker, place the meat and the marinate in the slow cooker, and cook on HIGH for 3-4 hours or LOW for 4-5 hours, or until tender. As for the Instant Pot, brown the meat with oil in the saute mode for 1 minute per side. Add the marinade liquid, seal the valve, and cook on high pressure for 4 minutes. Do a quick release, transfer the meat to a plate, tent it with foil, and allow it to rest for 5 minutes.

What’s the best steak for steak tacos?

The best steak is flank steak because it is the most affordable cut of beef among the so-called “flat steaks”. It can be marinated, quickly cooked over high heat, and become juicy and tender. However, skirt steak also make a great option, requiring less time to marinate and cook, but it costs a little more than flank steak. Most Mexican restaurants use either one to make steak tacos.

WHEN IS STEAK DONE

Take the temperature using a meat thermometer inserted in the thickest part of the steak. Here are the level of doneness and internal temperature for most steaks:

• Rare (125°F or 52°C): The center of the steak is bright red but pinkish towards the outside.
• Medium-Rare Steak (135°F or 57°C): The center is very pink but it is slightly brown towards the outside.
• Medium (145°F or 63°C): The center is light pink; the outer portion is brown
• Medium-Well (155°F or 68°C): The center of the steak is slightly pink; the outer portion is brown.
• Well (165°F or 74°C): Uniformly brown throughout.

NOTE: However, for flank steak specifically, it must be cooked rare to medium-rare; otherwise, it will become tough and chewy.

HOW TO STORE

• Store cooked leftovers in the fridge for up to 3 days in an airtight container. As for the veggies, keep them separately for up to 1-2 days.
• To reheat, place the meat on a deep dish, add a tablespoon of water or broth on top, cover with plastic wrap, and heat in the microwave on low at 30-second intervals until hot. Let it cool down a little, and add it to your tacos.

OTHER FLANK STEAK RECIPES TO ENJOY

• Flank steak sandwich 
• Flank steak salad
• How to grill flank steak

OTHER TACO RECIPES TO TRY

• Brisket breakfast tacos recipe
• Shrimp tacos
• Carne asada tacos 

PIN & ENJOY!