Flank Steak Tacos
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.
For 4 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the flank steak dry before marinating for better marinade adhesion.
- 2Let the steak rest 5 minutes after grilling to keep juices locked in.
- 3Slice the flank steak against the grain at a slight angle for wider, tender pieces.
- 4Warm tortillas on a dry comal until they puff slightly and get light char marks.
- 5For maximum flavor, reserve some marinade (before adding raw meat) to drizzle on tacos.
- 6If using a gas grill, leave one burner off to create a two-zone heat for controlled cooking.
Adapt it for your goals.
Low-carb / keto
Serve the steak, salsa, and avocado in large butter lettuce leaves instead of tortillas to reduce carbs while keeping all the flavors.
spicy chipotleSpicy chipotle
Add 1 minced chipotle pepper in adobo to the marinade for a smoky, spicy kick that pairs perfectly with the grilled char.
pineapple salsaPineapple salsa
Replace the tomato with 1/2 cup finely diced fresh pineapple for a sweet-tangy salsa that cuts through the rich steak.
Why this is on our healthy list.
Lean Protein Source
Flank steak is a lean cut of beef, providing high-quality protein with relatively low saturated fat when trimmed properly.
Rich in Iron
Beef is a natural source of heme iron, which supports healthy blood oxygen transport and is easily absorbed by the body.
Heart-Healthy Fats from Avocado
Avocado provides monounsaturated fats and fiber, helping to support heart health and prolong satiety.
Vitamin C from Lime & Tomato
Fresh lime juice and tomatoes contribute vitamin C, which helps the body absorb iron from the steak.
Frequently asked questions
Yes, skirt steak or sirloin flap work well; both benefit from the same high-heat grilling and thin slicing against the grain.
