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Super juicy and tender strips of flank steak are the star of this easy dish Steak tacos recipe! A spicy and savory marinade gives the steak plenty of flavor before it is grilled and sliced. Pile it on tortillas with toppings like red onion, avocado, and cilantro for a Cinco de Mayo or taco night hit!
What’s in this steak tacos recipe?
- Steak: Flank or skirt steak works best for this recipe.
- Citrus: Fresh lime and orange juice add delicious acidity.
- Coriander: Fresh coriander adds color and flavor to the steak and tacos.
- Garlic: Fresh garlic adds an earthy flavor and aroma.
- Spices: Ground cumin, salt and black pepper enhance the flavor of the steak.
- Tortillas: We like corn tortillas, but any kind will work.
- Onion: Freshly chopped red onion adds a little bite!
- Avocado: Adds creaminess to the tacos.
Notes from the test kitchen
Tender, juicy grilled steak on grilled corn tortillas, topped with your favorite taco toppings…what more can we say, these easy tacos are so delicious! Grilling the steak retains so much moisture and flavor. The citrusy marinade makes the best steak for tacos! Lean flank steak topped with fresh onion, avocado and cilantro is a healthy choice for your family.
Variations on Flank Steak Tacos
You can top these tasty tacos with just about anything you can dream of: sour cream, guacamole, salsa, pico de gallo… the possibilities are endless!
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How to store and reheat
Store leftover steak taco components in separate airtight containers in the refrigerator for up to 4 days. Heat the steak and tortillas on the grill or stovetop until heated through.
Serving suggestions
Serve steak tacos with cilantro-lime rice and baked beans for a complete meal. Wash them down with pineapple gua fresca or a refreshing margarita!
How to make steak tacos step by step
Prepare the steak: Add 1½ pounds of flank steak to a large ziplock bag.
Marinate the steak: In a medium bowl, whisk together ¼ cup fresh lime juice, ¼ cup freshly squeezed orange juice, ¼ cup olive oil, ¼ cup chopped fresh cilantro, 4 minced garlic cloves, 1 teaspoon ground cumin, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper, and pour the marinade in the bag over the steak. Toss and massage to coat the steak well. Let it marinate in the refrigerator for at least 1 hour, or overnight.
Grill the steak: Preheat your grill or indoor grill pan over high heat. Discard the excess marinade and grill the steak for 7-10 minutes per side. Remove from heat and set aside on a large plate or baking sheet, loosely covered with foil. Let the steak rest for 10 minutes. While the steak rests, grill 8 corn tortillas until heated through.
Cut and serve: After resting, cut the steak against the grain for the most tender strips. Serve in warm tortillas with ¼ cup diced red onion, 1 sliced avocado and ¼ cup chopped fresh cilantro.
