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Grilled Flank Steak Tacos Recipe
Get your grill game on! We are making tacos. Topped off with fresh pico de gallo and guacamole, these easy-to-make Grilled Flank Steak Tacos are juicy, bright and super flavorful. Plus, as a part of the recipe I am sharing my foolproof works-every-time flank steak taco marinade recipe.
Prep Time
25 mins
Cook Time
25 mins
Marinate time
8 hrs
Total Time
40 mins
Servings: 12 tacos
Calories: 294 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
For the marinade:
- ½ cup vegetable oil I used grapeseed 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.
Cup of Yum
Nutrition Information
Calories
294kcal
(15%)
Carbohydrates
20g
(7%)
Protein
16g
(32%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Cholesterol
34mg
(11%)
Sodium
638mg
(27%)
Potassium
537mg
(15%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
197IU
(4%)
Vitamin C
13mg
(14%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12tacos
Amount Per Serving
Calories 294
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 20g | 7% |
| Protein | 16g | 32% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 34mg | 11% |
| Sodium | 638mg | 27% |
| Potassium | 537mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 197IU | 4% |
| Vitamin C | 13mg | 14% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.