It doesn’t get much better than a loaded taco does it? Especially on a hot day with a cold drink. These grilled flank steak tacos are a new favorite taco recipe and a must for summer!
Tacos are a staple in our house when we want an easy meal. We love throwing together some protein, veggies, cheese, and sauce in a tortilla or a bowl. They come together quickly, are versatile, and always hit the spot.
But these grilled steak tacos might take the cake. I had some leftover corn salad and was wondering what to do with it. My husband had also picked up some steak from the store. With some other ingredients we had on hand, here we are.
The real star of the show is the marinated steak. It’s sweet from the coconut aminos, spicy from the spices, and a little tangy from the lime juice. After grilling it, it comes out super juicy and tender. It might be the only way I marinate steak now.
Combined with the other ingredients – some freshness from the corn, tomatoes, and avocado, crunchiness of the cabbage the flavor combination is perfect.
Why we love these flank steak tacos
- full of flavor – we have juicy marinaded steak, sweet and spicy corn salsa, crunchy cabbage, and salty cotija cheese
- customizable – feel free to swap out the taco fillings for what you enjoy or have on hand.
- easy macro-balanced meal – they are packed with protein, carbs, veggies, and some healthy fats!
Best steak for tacos
Flank steak is a great choice for tacos. It comes from the cow’s lower-bottom abdominal muscle and is a lean piece of meat. While it does have a decent amount of muscle fibers, it still has a great flavor. Marinating it, cooking it over high heat for not too long, and cutting it into thin pieces helps it become tender. Make sure to cut against the grain when slicing it.
You don’t want to overcook it or it will become too tough and chewy. I suggest medium-rare at most. Flank steak is also reasonably priced and can be easy to find.
Ingredients
- flank steak – marinated and quickly grilled to come out super tender!
- homemade steak marinade – a mix of coconut aminos, lime juice, garlic, chili powder, paprika, cumin, and red pepper flakes
- corn tortillas
- shredded cabbage – for some crunch
- corn salsa – a mix of fresh sweet corn, diced tomatoes, red onion, avocado, and jalapeno
- tomatillo salsa
- cotija cheese – for a touch of saltiness
- fresh cilantro
How to make flank steak tacos
- Make the steak marinade. Mix together the marinade ingredients in a jar.
- Marinate the steak. Add steak to a baking dish or plastic bag and pour over the marinade, making sure to evenly coat all sides. Marinate for at least 30 minutes, up to 2 hours.
- Prep your remaining ingredients while the steak marinades. Make your corn salsa and shred your cabbage. Place in the fridge until ready to use.
- Grill your steak. Take the steak out of the refrigerator and let it come up to temperature. While it is doing so, light your grill to medium-high heat (around 400-450 degrees). Once hot, place steak close to direct heat and grill for 3-5 minutes. Flip and cook for another 3-5 minutes depending on how thick your steak is, or until internal temperature reaches 130-135 degrees (for medium-rare). Let rest for 5-7 minutes.
- Optional – warm your tortillas. If desired, you can heat up your tortillas so they are pliable. On a gas stove, light to low-medium heat. Put tortillas directly over the flames and cook for 15-30 seconds, flip, and cook another 15-20 seconds. The edges might get a little charred, but that’s okay! You can also heat them up in a hot cast iron skillet on the stove by placing them in the pan and heating them for 30 seconds on each side. Repeat with each one. Wrap them in a kitchen towel to keep them warm.
- Build your tacos. Assemble your tacos by filling your tortillas with a little shredded cabbage, a few pieces of steak, some corn salsa, tomatillo salsa, a sprinkle of cotija cheese, some cilantro, and a squeeze of lime juice.
- Enjoy!
Steak taco marinade
The star of these grilled steak tacos is flank steak marinade. It’s the perfect combo of sweet, spicy, and tangy. And it pairs perfectly with the taco fillings.
Steak taco marinade:
- coconut aminos – this adds a nice sweetness to the recipe
- fresh lime juice – for some tangy and helps tenderize the meat
- fresh garlic
- chili powder
- cumin
- paprika
- red pepper flakes – for a little spice
- salt and pepper
Simply add all the ingredients to a measuring cup or jar and mix well to combine. Add steak to a sealable airtight container or bag and pour over the marinade, making sure to evenly coat the steak.
How long should you marinate steak for?
Marinating steak is a great way to infuse flavors and so help tenderize the meat. Using citrus in your marinade helps break down the meat, but you don’t want to do it for too long. I suggest marinading this for 1-2 hours, and a maximum of 6 hours. After 6 hours, the acid can break down the beef and ruin the texture of the meat.
How do you cut flank steak for steak tacos?
To cut steak for tacos, slice it against the grain into thin strips. Cutting against the grain cuts through the muscle fibers and gives you more tender meat that is easier to chew. You can leave it in thin strips or cut it into bite-size pieces for tacos.
What to serve with flank steak tacos
While these beef tacos can be a complete meal on their own, here are some of our favorite taco sides:
- rice
- beans
- tortilla chips
- guacamole and salsa
Substitutions and additions
- flank steak – skirt steak or sirloin steak will work instead of flank.
- corn tortillas – corn or flour tortillas will work.
- shredded cabbage – shredded lettuce will work instead.
- corn salsa – feel free to use store-bought.
- tomatillo salsa – your favorite kind of salsa (red or green) will work instead.
- cotija cheese – queso fresco is a great substitute.
More taco recipes
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Grilled Flank Steak Tacos
ingredients
Flank Steak Marinade:
- 1 1/2 pounds flank steak
- 1/4 cup coconut aminos
- 1/4 cup lime juice
- 2 cloves garlic, minced
- 1 1/2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon red pepper flanks
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
For serving:
- 8 corn tortillas
- 2 cups shredded cabbage (120 grams)
- 2 cups corn salsa (use fresh or homemade)
- 1/2 cup tomatillo salsa
- 1/4 cup cotija cheese
- freshly chopped cilantro
- lime juice
instructions
- Make the steak marinade. Mix together coconut aminos, lime juice, garlic, chili powder, paprika, cumin, red pepper flakes, salt, and pepper in a jar.
- Marinate the steak. Add steak to a baking dish or plastic bag and pour over the marinade, making sure to evenly coat all sides. Marinate for at least 30 minutes, up to 2 hours. If desired you can turn/mix it every few hours to ensure coating.
- Prep your remaining ingredients while the steak marinades. Make your corn salsa and shred your cabbage. Place in the fridge until ready to use.
- Grill your steak. Take the steak out of the refrigerator and let it come up to temperature. While it is doing so, light your grill to medium-high heat (around 400-450 degrees). Once hot, place steak close to direct heat and grill for 3-5 minutes. Flip and cook for another 3-5 minutes depending on how thick your steak is, or until internal temperature reaches 130-135 degrees (for medium-rare). Let rest for 5-7 minutes.
- Optional – warm your tortillas. If desired, you can heat up your tortillas so they are pliable. I like to do this on my gas stove as this way gives them some nice char marks for a little more flavor. To do so, light your stove to low-medium heat. Put tortillas directly over the flames and cook for 15-30 seconds, flip, and cook another 15-20 seconds. The edges might get a little charred, but that's okay! You can also heat them up in a hot cast iron skillet on the stove by placing them in the pan and heating them for 30 seconds on each side. Repeat with all tortillas. Wrap them in a kitchen towel to keep them warm.
- Build your tacos. Assemble your tacos by filling your tortillas with a little shredded cabbage, a few pieces of steak, some corn salsa, tomatillo salsa, a sprinkle of cotija cheese, some cilantro, and a squeeze of lime juice. Repeat with remaining tortillas.
- Enjoy! Serve with your favorite sides or eat as is!
Shannon Snyder says
My husband and I whipped these up for lunch today. The marinade so super flavorful and easy to make! I didn’t have corn salsa this time but I can’t wait to try it next time. The tacos are easy to make for a quick lunch or dinner. We have leftovers too and I can’t wait to eat them for lunch for the rest of the week.
Kelly says
So glad you enjoyed them, Shannon! The marinade is one of my favorites. Thanks for trying them!