Master the art of crafting the most exquisite Flank Steak Tacos, featuring a tantalizing chili-lime marinade, perfectly grilled steak, and crowned with a vibrant, flavorful cilantro chimichurri sauce. This recipe is surprisingly straightforward to prepare, promising to elevate your next Taco Tuesday, weekend gathering, or family BBQ into an unforgettable culinary experience!
Special thanks to the California Beef Council for their generous sponsorship of this post!
Table of contents
- The Ultimate Flank Steak Taco Experience
- Why This Flank Steak Taco Recipe Stands Out
- Essential Ingredients for Perfect Flank Steak Tacos
- Step-by-Step Guide to Flank Steak Tacos
- How to Serve and Top Your Flank Steak Tacos
- No Grill? No Problem! Stove-Top Cooking Method
- Expert Tips for Flank Steak Taco Perfection
- Explore More Mouthwatering Beef Taco Recipes
The Ultimate Flank Steak Taco Experience
If there’s one dish that consistently brings joy and excitement to the table, it’s tacos. The sheer versatility and explosion of flavors packed into a warm tortilla make them an absolute culinary delight. Among the myriad of taco variations, Flank Steak Tacos hold a special place, offering a robust, satisfying, and deeply flavorful experience that is surprisingly simple to achieve at home.
Imagine biting into a perfectly cooked piece of steak – juicy, tender, and bursting with a harmonious blend of savory, tangy, and subtly spicy notes. This isn’t just any steak; it’s flank steak, meticulously prepared with a seven-ingredient chili-lime marinade designed to maximize flavor and tenderness. The marinade works wonders, transforming an already delicious cut of beef into something truly extraordinary, promising an authentic Mexican fiesta right in your kitchen or backyard.
The beauty of this recipe lies in its balanced approach. We start with a high-quality flank steak, known for its rich beefy flavor, and then enhance it with a marinade that not only imparts incredible taste but also tenderizes the meat. Grilling adds that irresistible smoky char, while the homemade cilantro chimichurri sauce provides a fresh, bright, and herbaceous counterpoint that ties all the elements together. Whether you’re a seasoned chef or a home cook looking to impress, these flank steak tacos are a guaranteed crowd-pleaser.
Why This Flank Steak Taco Recipe Stands Out
The Secret to Succulent Steak Tacos
Our flank steak taco recipe isn’t just another dish; it’s a carefully crafted culinary journey. Here’s what makes it truly exceptional:
- Unrivaled Tenderness: The star of our marinade, fresh lime juice, plays a crucial role. Its natural acidity delicately breaks down the tough muscle fibers in the flank steak, resulting in remarkably tender and juicy meat with every bite.
- Deep Flavor Infusion: Low-sodium soy sauce delivers a savory umami punch, ensuring the steak is seasoned from the inside out. This creates a rich base flavor that complements the other marinade components beautifully.
- Authentic Spice Blend: A carefully chosen combination of chili powder, ground cumin, and dried oregano provides the quintessential Mexican flavor profile, adding warmth and a gentle hint of spice without overwhelming the natural taste of the beef.
- Perfect Sear and Texture: A touch of olive oil in the marinade facilitates a gorgeous, caramelized crust when the steak hits the hot grill or skillet. This char adds texture and depth, locking in juices and amplifying the overall flavor experience.
- Harmonious Balance: Each ingredient is chosen not just for its individual contribution, but for how it synergizes with the others, creating a perfectly balanced flavor profile that will leave you craving more.
Once marinated, the flank steak is ready for a quick grill, locking in those incredible flavors and achieving that ideal medium-rare or medium doneness. But don’t worry if you don’t have an outdoor grill; this recipe is just as fantastic cooked indoors on a stovetop. After a brief resting period, the steak is thinly sliced and nestled into warm tortillas, ready to be adorned with your favorite toppings and, of course, that show-stopping cilantro chimichurri. Get ready for a taco experience like no other!
Essential Ingredients for Perfect Flank Steak Tacos
Creating truly exceptional flank steak tacos begins with selecting the right ingredients. Each component plays a vital role in building the layers of flavor that make this recipe so special.
- For the Hearty Steak & Marinade:
- Flank Steak: Our primary choice for its robust flavor and ideal texture when thinly sliced against the grain. While flank steak is fantastic, this marinade is versatile enough for other beef cuts like skirt steak, bottom round, eye of round, top round, top sirloin, or chuck eye steak. If opting for a thicker cut, remember to adjust cooking times accordingly, typically adding 4-5 minutes per side for every inch of thickness. A standard flank steak, usually just under an inch thick, generally requires 3-4 minutes per side for a perfect medium-rare.
- Olive Oil: Acts as a carrier for flavors and helps create a beautiful char on the steak. You can also use other neutral-flavored vegetable oils such as avocado oil, sunflower oil, canola oil, or peanut oil.
- Low-Sodium Soy Sauce: Provides essential umami and a savory depth. Using low-sodium allows you to control the final saltiness, as we prefer to season the steak to taste after cooking. If using regular soy sauce, taste before adding additional salt.
- Lime Juice: Freshly squeezed lime juice is non-negotiable for the best flavor and its incredible ability to tenderize the steak through its natural acidity.
- Chili Powder: Delivers authentic Mexican warmth and a touch of mild spice, forming the backbone of the marinade’s flavor.
- Ground Cumin: Adds an earthy, aromatic complexity that pairs wonderfully with beef and Mexican cuisine.
- Dried Oregano: Offers a classic herbaceous note, enhancing the overall savory profile of the steak.
- Garlic Cloves: Freshly minced garlic provides an indispensable aromatic foundation. In a pinch, 1 teaspoon of garlic powder can be substituted for fresh, though fresh is always recommended for superior flavor.
- For the Zesty Cilantro Chimichurri Sauce:
- Fresh Cilantro: The star herb! Choose cilantro with vibrant green leaves, indicating freshness and maximum flavor for your bright chimichurri.
- Red Wine Vinegar: Provides the essential tang and acidity that brightens the sauce and cuts through the richness of the steak.
- Garlic Cloves: More fresh garlic for a pungent, aromatic kick in the sauce.
- Oregano: Can be fresh or dried. For a flavor closest to fresh, freeze-dried oregano is an excellent option if fresh is unavailable.
- Crushed Red Pepper Flakes: Adds a delightful kick! Our recipe calls for 2 teaspoons, providing a noticeable spice level. Feel free to adjust or omit for a milder sauce.
- Black Pepper & Salt: Essential seasonings to balance and enhance the flavors of the chimichurri.
- Extra Virgin Olive Oil: The base of the chimichurri, it helps emulsify the ingredients and carries all the vibrant flavors.
Step-by-Step Guide to Flank Steak Tacos
Follow these detailed steps to create flawless flank steak tacos at home. Below, you’ll find helpful step-by-step photos to guide you through each stage of the process. For precise ingredient quantities and a full video tutorial, please refer to the recipe card at the bottom of this page.
- Prepare the Chili-Lime Marinade: In a small bowl, whisk together the olive oil, low-sodium soy sauce, fresh lime juice, chili powder, ground cumin, dried oregano, and minced garlic cloves. Ensure all ingredients are well combined to create a cohesive flavor base for the steak.
- Marinate the Flank Steak: Place your flank steak in a large, non-reactive bowl or a sturdy, re-sealable plastic bag. Pour the prepared marinade over the steak, ensuring it is completely coated. Gently massage the marinade into the meat. Seal the bag or cover the bowl and refrigerate for a minimum of 30 minutes, or up to 8 hours for optimal flavor penetration and tenderization.
- Craft the Cilantro Chimichurri Sauce: While the steak is marinating, prepare this vibrant sauce. Combine fresh cilantro, red wine vinegar, minced garlic cloves, oregano (fresh or dried), crushed red pepper flakes (adjust to your spice preference), salt, and black pepper in a food processor or blender. Add ¼ cup of the extra virgin olive oil and pulse until the ingredients are finely chopped and just combined, creating a bright green, somewhat chunky sauce. Transfer the mixture to a medium bowl and stir in the remaining ¼ cup of olive oil. Set aside or refrigerate until you are ready to assemble your tacos.
- Grill the Marinated Steak: Preheat your grill to medium-high heat, aiming for a temperature between 350-400 degrees Fahrenheit. Carefully remove the flank steak from the marinade using tongs, allowing any excess marinade to drip off. Discard the remaining marinade. Place the steak directly onto the hot grill grates. For a ¾-inch thick flank steak, grill for 3-4 minutes per side to achieve a perfect medium-rare doneness. If you prefer a medium steak, add an additional minute per side. Use an instant-read thermometer to check the internal temperature: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
- Rest and Slice the Steak: Once cooked to your desired doneness, remove the steak from the grill and transfer it to a large cutting board. Allow the steak to rest for 5-10 minutes. This crucial resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. During this time, the internal temperature will typically rise by approximately 5 degrees. After resting, thinly slice the steak against the grain of the meat. You can serve the steak in the tacos as thin slices or dice it into smaller pieces, depending on your preference.
- Assemble Your Perfect Tacos: Heat 12 corn tortillas on the grill for about 10 seconds per side until warm and pliable. Alternatively, you can warm them in a dry skillet over high heat on the stovetop. Generously fill each warm tortilla with the grilled flank steak. Top with crumbled cotija cheese, creamy sliced avocado, a sprinkling of fresh cilantro, and a generous drizzle of the prepared cilantro chimichurri sauce. Serve immediately and enjoy your homemade taco masterpiece!
How to Serve and Top Your Flank Steak Tacos
Flank steak tacos are incredibly versatile, offering endless possibilities for customization. While the cilantro chimichurri sauce is a star, feel free to experiment with a variety of toppings and side dishes to create your ultimate taco experience. Whether you prefer vibrant freshness, creamy textures, or a spicy kick, there’s a topping to suit every palate.
Irresistible Topping Ideas for Your Tacos:
- Pico de Gallo: A classic choice, offering a fresh burst of diced tomatoes, onions, cilantro, and jalapeños.
- Sliced Avocado: Adds a creamy, rich texture and healthy fats, perfectly complementing the savory steak.
- Fresh Cilantro: A final sprinkle of fresh chopped cilantro enhances the herbaceous notes and adds a pop of color.
- Diced Onions: Finely diced white or red onions provide a sharp, crisp contrast.
- Sliced Radishes: Offer a refreshing crunch and a hint of peppery flavor.
- Cotija Cheese: Crumbled Mexican cheese, adding a salty, tangy counterpoint that’s simply irresistible.
- Pepper Jack Cheese: For those who love a cheesy, spicy kick, melted pepper jack is a fantastic option.
- Sliced Jalapeños: Fresh or pickled, these provide an extra layer of heat and a tangy bite.
- Poblano Sauce: A creamy, smoky alternative sauce if you’re looking to change things up from the chimichurri.
- Cilantro Lime Sauce: A zesty, creamy sauce that offers a different textural and flavor profile compared to the herbaceous chimichurri.
Scrumptious Side Dishes to Complete Your Mexican Feast:
No taco meal is complete without delicious sides! Pair your flank steak tacos with these crowd-pleasing options:
- Mexican Street Corn (Elote): A grilled corn on the cob slathered in a creamy, tangy, and spicy sauce.
- Creamy Avocado Salsa: A smooth, rich salsa that offers a cooling and flavorful addition.
- Mexican Rice: A staple side dish, savory and aromatic, perfect for soaking up all the delicious juices.
- Grilled Pineapple Tomatillo Guacamole: A unique twist on classic guacamole, adding sweet and smoky notes.
- Green Chili Queso Dip: A warm, cheesy, and slightly spicy dip that’s perfect for dipping chips or drizzling over your tacos.
- Mexican Pickled Vegetables: Tangy and crisp, these vegetables offer a refreshing contrast to the richness of the steak.
No Grill? No Problem! Stove-Top Cooking Method
Don’t have access to an outdoor grill or simply prefer to cook indoors? You can still achieve perfectly cooked and incredibly flavorful flank steak for your tacos using a stovetop! A cast iron skillet or a grill pan are your best friends here, mimicking the high heat and searing capabilities of an outdoor grill. Even your heaviest-bottomed skillet will work beautifully to create that coveted crust and juicy interior.
- Prepare Your Skillet: Place a cast iron skillet or grill pan on your stove over medium-high heat. Allow it to preheat thoroughly for several minutes until it’s smoking slightly. This high heat is crucial for developing a beautiful sear. If you don’t have these, use the heaviest skillet you own to retain heat effectively.
- Add a Touch of Oil: To prevent sticking and aid in browning, add a small amount of high-smoke point oil (like avocado or vegetable oil) to the hot skillet. About 1-2 teaspoons should suffice, depending on the size of your pan.
- Cook the Steak: Carefully place the marinated flank steak into the hot skillet. Cook the steak for the same amount of time as you would on a grill – typically 3-4 minutes per side for a ¾-inch thick flank steak to reach medium-rare. Adjust cooking time for your desired doneness, using an instant-read thermometer for accuracy (130°F for medium-rare, 140°F for medium).
- Rest Before Slicing: Once cooked, remove the steak from the skillet and transfer it to a cutting board. Crucially, let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and moist steak. Finally, slice it thinly against the grain, and it’s ready to be added to your warm tortillas.
Expert Tips for Flank Steak Taco Perfection
Achieving the perfect flank steak tacos is easy with a few insider tips. These recommendations will ensure your tacos are consistently tender, flavorful, and a true culinary hit.
- Mind Your Marinating Time: While marinade adds incredible flavor and tenderness, over-marinating can be detrimental. We highly recommend marinating the steak for no more than 8 hours. The lime juice’s acidity works wonders in tenderizing, but prolonged exposure can begin to break down the meat’s proteins too much, potentially leading to a mushy texture.
- Prep Ahead for Convenience: To make meal prep a breeze, prepare your marinade up to 2 days in advance. Store it in an airtight container in the refrigerator, ready to coat your steak when you are. The chimichurri sauce can also be made a day in advance for optimal flavor development.
- Scale Up for a Crowd: This recipe is designed for approximately 1.5 to 2 pounds of flank steak, yielding 12 delicious tacos. If you’re hosting a larger gathering or a BBQ, you can easily double the marinade ingredients to prepare up to 4 pounds of meat, ensuring everyone gets their fill of these amazing tacos.
- Serving Size Suggestion: We find that 3 tacos per person is a satisfying serving size, meaning this recipe, producing 12 tacos, comfortably serves 4 people. Adjust as needed based on appetites and other accompanying dishes.
- To Rinse or Not to Rinse?: A common question! For grilling, there’s no need to rinse the marinade off the steak; any excess will drip through the grates. However, if you’re cooking on a skillet or grill pan, we strongly recommend patting the steak dry with paper towels before cooking. This ensures a proper sear and a beautiful, caramelized crust, as lingering marinade would steam the meat rather than sear it.
- Gluten-Free Adaptation: Making this recipe gluten-free is simple! Substitute the low-sodium soy sauce with tamari or coconut aminos. Coconut aminos are not only soy-free and gluten-free but also significantly lower in sodium. If using coconut aminos, consider adding an extra ½ teaspoon of salt to the marinade to compensate for the lower sodium content.
- Turn Up the Heat: For those who crave an extra fiery kick, infuse your marinade with more spice. Simply add 1 teaspoon of cayenne pepper or 2 tablespoons of your favorite hot sauce to the marinade ingredients. This will provide a noticeable heat that chili enthusiasts will love.
- Resting is Non-Negotiable: Don’t skip the resting step after cooking! This allows the meat fibers to relax and reabsorb the juices, ensuring a tender, moist, and flavorful steak.
- Slice Against the Grain: For maximum tenderness, always slice flank steak against the grain. This shortens the muscle fibers, making each bite easier to chew and more enjoyable. Identify the direction of the muscle fibers and cut perpendicularly to them.
Explore More Mouthwatering Beef Taco Recipes
If you’ve fallen in love with these Flank Steak Tacos, you’re in for a treat! The world of beef tacos is vast and delicious, offering a myriad of flavors and preparations to explore. Here are some more incredible beef taco recipes, featuring various cuts and cooking methods, that are sure to become new favorites in your recipe rotation.
Slow Cooker Shredded Beef Tacos
Chipotle Lime Carne Asada Tacos
Slow Cooker Chipotle Brisket Tacos
Slow Cooker Taco Soup
Taco Salad with Ground Beef
Taco Ring
For even more inspiring beef recipes and culinary ideas, be sure to visit CalBeef.org.
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Flank Steak Tacos
Make the best Flank Steak Tacos with a simple chili lime marinade, quick grill and a topping of flavorful cilantro chimichurri sauce! This recipe is easy to make and is sure to make your next Taco Tuesday or weekend BBQ the most delicious one yet!
Servings: 12 tacos
Prep Time: 10 minutes
Cook Time: 12 minutes
Marinating Time: 30 minutes
Total Time: 52 minutes
Author: Whitney Bond
Course: Main Course
Cuisine: Mexican
Video
Ingredients
Flank Steak Marinade
- 1 ½ pounds flank steak, approximately ¾ inch thick
- 2 tablespoons olive oil
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons lime juice, fresh-squeezed
- 1 tablespoon chili powder
- ½ tablespoon ground cumin
- 1 teaspoon dried oregano
- 3 garlic cloves, minced
Cilantro Chimichurri Sauce
- 1 cup fresh cilantro, chopped
- 2 tablespoons red wine vinegar
- 4 garlic cloves, minced
- 1 tablespoon dried oregano, or 2 tablespoons fresh oregano leaves
- 2 teaspoons crushed red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup extra virgin olive oil
For Serving
- 12 corn tortillas
- ½ cup cotija cheese, crumbled
- 1 avocado, thinly sliced
- ¼ cup fresh cilantro leaves, chopped
Instructions
Marinate the steak.
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Add the flank steak to a large zipper bag or a non-reactive dish.
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In a small bowl, combine the olive oil, low-sodium soy sauce, fresh lime juice, chili powder, ground cumin, dried oregano, and minced garlic cloves. Whisk until thoroughly mixed.
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Pour the prepared marinade over the steak, ensuring the entire surface of the meat is coated. Seal the bag or cover the dish, removing as much air as possible.
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Refrigerate for at least 30 minutes, and no longer than 8 hours, to allow the flavors to penetrate and the steak to tenderize.
While the steak is marinating, prepare the chimichurri sauce.
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In a food processor or blender, combine the fresh cilantro, red wine vinegar, minced garlic cloves, oregano, crushed red pepper flakes, salt, and black pepper. Add ¼ cup of extra virgin olive oil. Pulse for 15-20 seconds until the ingredients are finely chopped and well combined, but still retain some texture.
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Transfer the chimichurri to a medium bowl and stir in the remaining ¼ cup of extra virgin olive oil. Taste and adjust seasoning if needed. Store in the refrigerator until ready to serve with your tacos.
Grill the steak.
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Preheat your grill to medium-high heat (350-400 degrees Fahrenheit). Ensure the grill grates are clean and lightly oiled to prevent sticking.
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Using tongs, remove the flank steak from the marinade. Allow any excess marinade to drip off. Discard the remaining marinade.
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Place the marinated flank steak directly onto the preheated grill.
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For a perfect medium-rare steak (approximately ¾ inch thick), grill for 3-4 minutes per side. For medium doneness, add an extra minute per side.
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To ensure accurate doneness, insert an instant-read thermometer into the thickest part of the steak. Remove the steak when it reaches 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
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Transfer the cooked steak from the grill to a clean cutting board. Tent loosely with foil and let it rest for 5-10 minutes. This critical step allows the juices to redistribute, ensuring a more tender and flavorful steak. The internal temperature will continue to rise by about 5 degrees during this resting period.
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Using a sharp knife, thinly slice the steak against the grain of the meat. This is key for maximum tenderness.
Assemble the tacos.
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Place the 12 corn tortillas directly on the grill grates or in a dry skillet on the stove over high heat. Warm them for about 10 seconds per side until they are soft and pliable.
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Fill each warm tortilla generously with the sliced grilled steak. Top with a dollop of cilantro chimichurri sauce, crumbled cotija cheese, slices of fresh avocado, and a final sprinkle of fresh chopped cilantro. Serve immediately and savor every bite!
Notes
- To cook the steak on the stove:
- Preheat a heavy-bottomed cast iron skillet or grill pan over medium-high heat on your stovetop. Allow it to get very hot.
- Add 1-2 teaspoons of a high-smoke point oil (like avocado or vegetable oil) to the skillet, just enough to coat the bottom and prevent sticking.
- Cook the flank steak for the same amount of time as you would on the grill (3-4 minutes per side for medium-rare, adjusting for thicker cuts or desired doneness).
- Remove the steak from the skillet and let it rest on a cutting board for 5-10 minutes before slicing against the grain and adding to your tacos.
- Important Marinating Guideline: Avoid marinating the steak for more than 8 hours. The acidic components in the marinade will begin to break down the meat’s proteins too extensively, which can result in a less desirable, mushy texture.
- Advance Preparation for Marinade: You can prepare the chili-lime marinade up to 2 days in advance. Simply mix all marinade ingredients and store them in an airtight container in the refrigerator until you are ready to marinate the steak.
- Scaling the Recipe: This marinade recipe is perfectly suited for up to 2 pounds of flank steak. If you’re planning to feed a larger group, you can easily double the marinade ingredients to accommodate 4 pounds of meat for a party or BBQ.
- Serving Recommendation: This recipe yields 12 delicious tacos. We recommend planning for 3 tacos per person, which means this recipe is ideal for serving a party of 4.
- Rinsing the Marinade: It is generally not necessary to rinse the marinade off the steak when grilling, as any excess will drip away. However, if you are cooking the steak in a skillet, we highly advise patting the steak dry with paper towels prior to cooking. This crucial step prevents the steak from steaming and ensures you achieve a beautiful, savory sear on its exterior.
- Gluten-Free Option: To adapt this recipe for a gluten-free diet, substitute the regular soy sauce with tamari or coconut aminos. Coconut aminos are an excellent soy-free, gluten-free alternative that also contains significantly less sodium. If using coconut aminos, you might want to add an extra 1/2 teaspoon of salt to the marinade to balance the flavor.
- Spice It Up: For those who love a bit of heat, consider making the steak marinade spicy. Simply add 1 teaspoon of cayenne pepper or 2 tablespoons of your favorite hot sauce to the other marinade ingredients to kick up the flavor profile.
Nutrition Facts
Calories 289kcal (14%)Carbohydrates 15g (5%)Protein 15g (30%)Fat 19g (29%)Saturated Fat 4g (20%)Polyunsaturated Fat 2gMonounsaturated Fat 12gCholesterol 40mg (13%)Sodium 326mg (14%)Potassium 388mg (11%)Fiber 4g (16%)Sugar 1g (1%)Vitamin A 475mg (10%)Vitamin C 3mg (4%)Calcium 87mg (9%)Iron 2mg (11%)
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