Grilled to a perfect char and sliced thin across the grain, these Flank Steak Tacos are packed with marinated flank steak, melty cheese, crisp lettuce and fresh pico de gallo for an unforgettable bite.
Flank Steak Tacos
The secret to tender, flavorful tacos is a properly marinated and grilled flank steak with crispy, caramelized edges. Slice the rested steak thinly against the grain and pile it into warm, charred corn tortillas for tacos that balance savory, sweet and bright flavors in every bite.
These tacos are perfect made from leftover grilled flank steak or from a freshly grilled piece. The marinade adds sweet, salty and acidic notes, with an optional touch of heat if you like a little spice.
What’s in the marinade?
The marinade combines olive oil, lemon juice and soy sauce for savory acidity, brown sugar for caramelization and an optional tablespoon of sriracha for heat. Garlic lends aromatic depth. The mixture helps create those delicious charred edges and concentrated flavor when the steak hits the grill.
Ingredient Notes and Substitutions
- 2 lb flank steak
- corn tortillas (charred on the grill)
- MARINADE
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tbsp sriracha or other hot sauce (optional)
- TOPPINGS
- 1 head iceberg lettuce, shredded
- 8 oz cheddar cheese, shredded
- pico de gallo
- limes, sliced
How to Flank Steak Tacos
- Crush the garlic: Lightly smash the cloves with the side of a knife and set aside.
- Combine the marinade ingredients in a small bowl and whisk to combine.
- Optional: lightly score the surface of the flank steak with cross-hatch marks. Cut only the surface, not through the meat—this encourages crispy, caramelized edges.
- Place the steak, smashed garlic and marinade into a sealable bag or container. Remove excess air, seal and massage the marinade into the meat. Refrigerate at least 2 hours or overnight for best flavor.
- Heat the grill to 350–400°F. Remove the steak from the marinade and reserve the liquid for basting. Grill the steak about 6 minutes per side, basting occasionally, until the internal temperature reaches 130–135°F for medium rare.
- Transfer the steak to a cutting board and let it rest for 10 minutes. Slice thinly across the grain for maximum tenderness.
- Char the corn tortillas on both sides over the grill and keep them warm.
- Assemble tacos by filling warm tortillas with sliced flank steak, shredded lettuce, cheddar and pico de gallo. Finish with a squeeze of lime and serve immediately.
Cooking times for grilling flank steak
Target internal temperatures for flank steak: 125°F for rare, 135°F for medium rare, 145°F for medium, 155°F for medium-well and 165°F for well done. Flank cooks relatively quickly, so watch the thermometer closely to avoid overcooking.
This cut is versatile for lunches or dinners. If you’re short on time, a quick baste of soy sauce and a sprinkle of seasoning while the grill heats up will still yield great results.
What to serve with these tacos?
- Authentic refried beans — homemade refried beans are simple to make and far superior to canned.
- Tomatillo salsa verde — bright, tangy and quick to prepare with charred tomatillos and green chiles.
- Roasted tomato salsa — roasted tomatoes, onions and jalapeños build deep, smoky flavor.
- Authentic Mexican pickled carrots — tangy and spicy, they add crunch and contrast.
- Mexican watermelon salad — a refreshing, simple side with bold flavor.
These tacos are great any time of year. Grill up a steak, gather simple toppings and enjoy a satisfying meal that’s flavorful and approachable.
Flank Steak Tacos
Print Recipe
Ingredients
- 2 lb flank steak
- corn tortillas (charred on grill)
Marinade
- 2 cloves garlic
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tbsp sriracha sauce (optional)
Toppings
- 1 iceberg lettuce shredded
- 8 oz cheddar cheese shredded
- pico de gallo
- sliced limes
Instructions
-
Crush the garlic cloves with the side of a knife to break open. Set aside.
-
In a small bowl mix together the marinade ingredients and set aside.
-
Optional: create cross-hatch marks on both sides of the flank steak—cut only the surface to encourage caramelization.
-
Place the steak, garlic and marinade into a sealable bag or container, remove excess air, massage to distribute the marinade and refrigerate for at least 2 hours or overnight.
-
Heat the grill to 350–400°F. Remove the steak from the marinade and reserve the liquid for basting. Grill about 6 minutes per side, basting occasionally, until internal temperature reaches 130–135°F for medium rare.
-
Allow the steak to rest 10 minutes, then slice thinly across the grain for tender pieces.
-
Char the corn tortillas on both sides and keep them warm.
-
Assemble tacos with sliced steak, shredded lettuce, cheddar and pico de gallo. Squeeze lime over the top and enjoy.
Nutrition
The nutrition information is an estimate and should not replace professional advice.
