Steak Tacos
Juicy, seared flank steak sliced thin and nestled into warm corn tortillas. Topped with fresh pico de gallo, creamy avocado, and a squeeze of lime, these street-style tacos come together fast and taste like a taqueria at home.
For 4 servings
- prep · ~20 min
Marinate the steak.
1.In a bowl, mix 2 tbsp olive oil, juice of 2 limes, minced garlic, cumin powder, chili powder, salt, and black pepper.2.Place the flank steak in a dish and pour the marinade over it, turning to coat evenly.3.Let it rest at room temperature for 20 minutes while you prepare the toppings.TIPDon't marinate longer than 2 hours — the lime juice can make the meat mushy. - prep · ~5 min
Make the pico de gallo.
1.Combine diced tomatoes, diced onion, minced jalapeño, and chopped cilantro in a bowl.2.Add the juice of the remaining lime and a pinch of salt. Stir well and set aside. - grill · ~10 min
Grill the steak.
1.Heat a grill pan or outdoor grill over high heat until smoking hot.2.Place the steak on the grill and cook 4-5 minutes per side for medium-rare (internal temp 130-135°F).3.Transfer to a cutting board and let it rest 5 minutes.TIPResist the urge to move the steak — a good sear needs uninterrupted contact with the hot grill. - grill · ~4 min
Warm the tortillas.
1.Wipe the grill pan with a paper towel and reduce heat to medium.2.Warm each corn tortilla about 30 seconds per side until soft and lightly charred. - prep · ~3 min
Slice the steak.
Cut the rested steak against the grain into thin strips. Cutting against the grain shortens the muscle fibers, keeping each bite tender.
- assemble · ~2 min
Assemble the tacos.
1.Lay warm tortillas flat and divide the sliced steak evenly among them.2.Top each taco with a generous spoonful of pico de gallo.3.Add sliced avocado on the side or on top. - serve
Serve immediately with lime wedges.
Arrange the assembled tacos on a platter and serve right away while the steak is still warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the steak rest 5 minutes before slicing to lock in juices.
- 2Slice flank steak against the grain at a sharp angle for maximum tenderness.
- 3Warm tortillas directly on the grill or a gas flame for authentic char marks.
- 4Use fresh lime juice in the marinade, not bottled, for brighter flavor.
- 5Pat the steak dry after marinating to ensure a good sear.
- 6Taste the pico de gallo and adjust salt or lime before serving.
Adapt it for your goals.
Spicy Mango
Swap the pico de gallo with a diced mango and habanero salsa for a sweet-heat twist that complements the smoky cumin and chili.
Chipotle CremaChipotle Crema
Drizzle a sauce made from blended chipotle peppers in adobo, sour cream, and lime juice over the assembled tacos for a smoky, creamy layer.
Chicken VersionChicken Version
Substitute the flank steak with boneless chicken thighs; marinate and grill the same way for a leaner but equally juicy taco.
Low CarbLow-Carb
Skip the tortillas and serve the steak, pico de gallo, and avocado over a bed of butter lettuce leaves for a keto-friendly meal.
Why this is on our healthy list.
Lean Protein Source
Flank steak provides high-quality protein with relatively low fat, supporting muscle repair and satiety.
Rich in Vitamin C
Fresh lime juice and tomatoes in the pico de gallo contribute vitamin C, which boosts immunity and aids iron absorption.
Heart-Healthy Fats
Avocado offers monounsaturated fats that can help maintain healthy cholesterol levels when eaten in moderation.
Antioxidant Boost
Cumin, chili powder, and garlic contain antioxidants that may help reduce inflammation and support cellular health.
Frequently asked questions
Yes, skirt steak or sirloin flap work well. Adjust cooking time based on thickness, and always slice against the grain.
