Flank Steak Tacos

Name: Flank Steak Tacos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: tex_mex
Ingredients: 600 g flank steak (trimmed of excess fat); 3 tbsp lime juice (freshly squeezed, divided); 2 tbsp olive oil; 3 pcs garlic (cloves, minced); 1 tsp cumin powder; 1 tsp smoked paprika; 1 tsp chili powder; 0.5 tsp salt; 1 pinch black pepper; 8 pcs corn tortilla (small street-taco size); 2 pcs tomato (medium, finely diced); 1 pcs onion (small, finely chopped, divided); 1 pcs jalapeño (seeded and minced); 3 tbsp cilantro (fresh, chopped); 1 pcs avocado (medium, diced); 1 pcs lime (cut into wedges, for serving)

RATING

4.6/5(187)

TASTE SCORE

9/10

Tender, juicy flank steak marinated in a zesty blend of lime, cumin, and garlic, then grilled to smoky perfection. Sliced thin against the grain and piled into warm corn tortillas with fresh salsa, creamy avocado, and a squeeze of lime. These tacos bring the taqueria home in under an hour.

PREP

20m

COOK

10m

SERVES

2 PIECES

569 cal

SERVINGS

METHOD · 8 STEPS

prep · ~2 min
Make the marinade.
1.In a medium bowl, whisk together 2 tbsp lime juice, olive oil, minced garlic, cumin, smoked paprika, chili powder, salt, and black pepper.
2.Stir until the spices are fully incorporated and the mixture looks like a loose paste.
prep · ~15 min
Marinate the flank steak.
1.Place the flank steak in a shallow dish or resealable bag.
2.Pour the marinade over the steak, turning to coat all sides evenly.
3.Cover and let it rest at room temperature for 15 minutes while you prepare the toppings.
TIPDon't marinate flank steak longer than 2 hours — the lime juice can start breaking down the meat fibers too much, making it mushy.
prep · ~3 min
Prepare the fresh salsa.
1.In a small bowl, combine the diced tomato, half of the chopped onion, minced jalapeño, and cilantro.
2.Add the remaining 1 tbsp of lime juice and a pinch of salt. Toss gently and set aside.
grill · ~8 min
Grill the steak over high heat.
1.Preheat your grill or grill pan to high heat until smoking hot.
2.Remove the steak from the marinade, letting excess drip off.
3.Place it on the grill and cook for 3-4 minutes per side for medium-rare (internal temp 130-135°F).
4.Transfer the steak to a cutting board and let it rest for 5 minutes.
TIPA screaming-hot grill is key — you want a deep char on the outside while keeping the inside tender and pink.
prep · ~3 min
Warm the tortillas.
1.Heat a dry skillet or comal over medium heat.
2.Warm each tortilla for about 20 seconds per side until pliable and lightly charred.
3.Keep them wrapped in a clean kitchen towel to stay warm.
prep · ~2 min
Slice the steak against the grain.
1.Find the direction of the muscle fibers running along the steak.
2.Using a sharp knife, slice the steak thinly across the grain, cutting perpendicular to the fibers.
3.This shortens the tough muscle fibers and gives you tender, melt-in-the-mouth slices.
TIPAlways slice against the grain — with flank steak, this is the single most important step for tenderness.
assemble · ~2 min
Assemble the tacos.
1.Lay the warm tortillas flat and distribute the sliced steak evenly among them.
2.Top each taco with a spoonful of fresh salsa, a few pieces of diced avocado, and a sprinkle of the remaining raw onion.
3.Squeeze a lime wedge over each taco just before serving.
serve
Serve immediately with extra lime wedges on the side.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the flank steak dry before marinating for better marinade adhesion.
2
Let the steak rest 5 minutes after grilling to keep juices locked in.
3
Slice the flank steak against the grain at a slight angle for wider, tender pieces.
4
Warm tortillas on a dry comal until they puff slightly and get light char marks.
5
For maximum flavor, reserve some marinade (before adding raw meat) to drizzle on tacos.
6
If using a gas grill, leave one burner off to create a two-zone heat for controlled cooking.

RECIPE VARIATIONS