Grilled Flank Steak Tacos Recipe
Fire up the grill because we’re making tacos! These easy-to-make Grilled Flank Steak Tacos are juicy, vibrant, and packed with flavor, topped with fresh pico de gallo and guacamole. Plus, I’m sharing my foolproof, always-perfect flank steak taco marinade as part of the recipe.
Ingredients
For the marinade:
- ½ cup vegetable oil
- 1/3 cup soy sauce
- ¼ cup balsamic vinegar
- 2 tablespoons lemon juice, freshly squeezed
- 1 ½ tablespoons Worcestershire sauce
- 1 tablespoon grainy mustard
- 5 cloves of garlic, minced
- ½ teaspoon black pepper, freshly ground
- 1 ½ pounds flank steak
For pico de gallo:
- 1 cup cherry tomatoes, chopped
- ½ red onion, chopped
- 2 cloves of garlic, minced
- ¼ cup red onion, chopped
- 2 tablespoons lime juice, freshly squeezed
- 3 tablespoons fresh cilantro, chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
For the Guacamole:
- ½ red onion, chopped
- 2 ripe avocados, cut in cubes or mashed
- 1 jalapeno pepper, deseeded and chopped
- 4-5 cherry tomatoes, chopped (optional)
- 2 cloves of garlic, minced
- Juice of a lime
- ¼ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- To make the marinade, mix together all the ingredients in a plastic bag with a resalable mouth or an airtight container. Place the meat in the marinade, seal and place it in the fridge for at least 4 hours or overnight.
- To make the pico de gallo, place all the ingredients in a bowl, season generously with salt and pepper and set aside.
- To make the guacamole, place the red onion, avocado, jalapeno, tomatoes, garlic, and limejuice in a bowl. Season with cumin, salt and pepper. Give it a gently mix and set it aside.
- When you are ready to serve, heat your grill until it is very hot, 10-15 minutes. Remove the meat from the plastic bag and discard the marinade. Place it on the grill grate and grill until well-seared and dark brown on one side, 4-5 minutes. Using thongs, flip the steak and continue to grill until the interior meat is slightly less done than you want it to be when you eat it, 3-4 minutes for medium or 2-3 for medium-rare. Transfer the meat onto a cutting board, loosely cover with aluminum foil, and let it rest for 7-10 minutes. Slice it on bias against the grain.
- While the meat is resting, warm the corn tortillas on the grill until they are softened, 1 minute or so on each side.
- When ready to assemble your tacos, place a few slices of meat at the bottom of a corn tortilla and top it off with a few tablespoons of guacamole and pico de gallo.
- Garnish it with sliced cucumbers and cilantro leaves. Repeat the same process with the rest of the tacos and serve.
Nutrition
Calories: 294kcalCarbohydrates: 20gProtein: 16gFat: 18gSaturated Fat: 9gCholesterol: 34mgSodium: 638mgPotassium: 537mgFiber: 5gSugar: 3gVitamin A: 197IUVitamin C: 13mgCalcium: 53mgIron: 2mg
Tried this recipe?Let us know how it was!