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Flank Steak Tacos
5 from 9 votes

Flank Steak Tacos

Amazing, juicy and tender steak tacos made with marinated flank steak or skirt steak. An easy and delicious beef taco recipe that checks all the boxes any time you're craving Mexican food!

Prep Time
20 mins
Cook Time
14 mins
Additional Time
1 hr
Total Time
1 hr 34 mins
Servings: 8 to 12 Tacos
Calories: 274 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

Flank Steak:
  • 2 to 3 lbs flank steak
  • ½ cup coconut aminos soy sauce, or liquid aminos
  • 3 Tbsp avocado oil or olive oil
  • 5 cloves garlic minced
  • ¼ cup rice vinegar or lime juice
  • 1 Tbsp sriracha optional
  • ¼ cup beef broth or water
  • 1 tsp fish sauce or Worcestershire sauce
  • 1 tsp ground ginger
  • 1/4 tsp black pepper
Steak Tacos:
  • 8 to 12 corn tortillas
  • 2 avocado sliced, large
  • 1 cup cotija cheese
  • 1 cup cilantro chopped, fresh
  • ½ cup red onion thinly sliced
  • 1 cup salsa of choice

Instructions

Marinate the Steak:
    Cup of Yum
  1. Add all of the ingredients for the marinade to a small blender and blend until combined. If you don’t own a blender, stir the ingredients together in a bowl.
  2. Transfer the flank steak and the marinade to a large 1 gallon zip lock bag. Seal the bag and marinate the steak for at least 1 hour (ideally several hours, up to 24 hours).
Cook the Steak:
  1. When you’re ready to cook the steak, heat 2 tablespoons of avocado oil (or olive oil or cooking oil of choice) in a large (12-inch or larger) skillet over medium-high heat. Allow the skillet to heat up for a few minutes, until the oil is sizzling hot.
  2. Remove the flank steak from the marinade and allow the excess marinade to drip off of it over the sink. Carefully place the flank steak in the hot skillet and cook for 7 to 8 minutes per side, until the steak reaches your desired level of doneness. Insert a meat thermometer into the thickest part of the meat to check the internal temperature. Go for 125 to 130 degrees Fahrenheit for medium-rare if you're looking for tender steak. Shoot for 130 to 135 degrees for medium, and 140 degrees or higher for well-done.
  3. Transfer the steak to a large cutting board and let steak rest for 15 minutes.
Make the Tacos:
  1. Slice the flank steak against the grain using a sharp knife in thin slices.
  2. Heat up the tortillas using your preferred method.
  3. Load up the tortillas with sliced flank steak, avocado, red onion, cotija cheese, and fresh cilantro with a drizzle of your favorite store-bought or homemade salsa. Serve and enjoy!

Notes

  • *use grain-free tortillas for paleo steak tacos or your choice of flour tortillas or keto tortillas for low-carb.

Nutrition Information

Serving 1Taco Calories 274kcal (14%) Carbohydrates 13g (4%) Protein 21g (42%) Fat 28g (43%) Fiber 4g (16%) Sugar 1g (2%)

Nutrition Facts

Serving: 8 to 12 Tacos

Amount Per Serving

Calories 274

% Daily Value*

Serving 1Taco
Calories 274kcal 14%
Carbohydrates 13g 4%
Protein 21g 42%
Fat 28g 43%
Fiber 4g 16%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.