Go Back
–+ servings

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.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Marinate time 8 hours
Total Time 8 hours 40 minutes
Course Main Course
Cuisine Mexican
Servings 12 Tacos
Calories 294 kcal

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

For the Tacos:

  • 12 small corn tortillas, store-bought or homemade corn tortillas
  • 1 small cucumber, thinly sliced
  • ¼ cup fresh cilantro, with leaves torn as garnish

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
Keyword Grilled Flank Steak Tacos Recipe
Tried this recipe?Let us know how it was!