Flavorful, tender, juicy Flank Steak Tacos are an absolute dream for taco lovers! Easy to prepare, loaded with big bold flavors, and easy to customize, these delicious beef tacos are a no brainer when you’re craving Mexican food.
Crispy charred thin strips of tender beef swaddled in soft tortillas with fresh avocado, salsa, cotija cheese, and cilantro make the most mouth-watering incredible tacos!
While tacos for dinner on any given weeknight may seem laborious, I assure you, this simple recipe makes the process so easy, especially if you marinate the steak ahead of time.
That’s right, you can have an epic fiesta of a meal the next time you’re craving Mexican food without sacrificing a great deal of time.
If you love tacos, be sure to also check out my Carne Asada, Crock Pot Al Pastor Tacos, Crock Pot Birria Tacos, Instant Pot Chicken Tacos, and my Fish Tacos with Mango Salsa.
Let’s discuss these flank steak tacos. I’m willing to bet you’ll go berserk over them for your next taco night!
As I mentioned in The Best Flank Steak Marinade, flank steak is a lean cut of beef that tends to be tougher, making it both an inexpensive cut of meat and ideal for marinating.
In this way, you’re left with a delicious meal that is cost-effective and has great flavor.
The meat can be prepared on the stove top using a cast iron skillet or grill pan, or on an outdoor grill to keep the heat outside.
To keep meal prep simple, marinate the flank steak the night before, then cook it the next day when you’re ready to eat.
The actual cooking process takes less than 20 minutes, making these amazing tacos ideal for busy weeknights, and leftover flank steak saves very well for leftovers.
Let’s discuss the simple ingredients for these easy flank steak tacos:
Ingredients for Flank Steak Tacos:
Marinade Ingredients: coconut aminos (or liquid aminos or soy sauce), a little oil, rice vinegar (or cider vinegar or lime juice), garlic cloves (or garlic powder), sriracha, fish sauce or Worcestershire sauce, ground ginger, and black pepper.
If you have a dry rub you love, you can also employ that, or add chili powder, red pepper flakes, or chipotle peppers.
This combination of ingredients for this easy steak taco marinade yields a sweet, savory, and tangy marinade, which complements the beef marvelously.
Ingredients for Steak Tacos: Flank steak (or skirt steak), tortillas (I use corn tortillas or grain-free tortillas but flour tortillas work too), avocado, cotija cheese, red onions, and fresh cilantro.
Once the flank steak is cooked, compiling the tacos is very easy! You simply jam everything into your favorite tortillas, and enjoy!
Get creative with your taco toppings. Chopped sweet onions, store-bought or homemade salsa, guacamole, pico de gallo, shredded lettuce, cheddar cheese, and cabbage slaw are all amazing additions.
How to Make Flank Steak Tacos:
Marinate the Steak:
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.
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).
If you don’t have a large zip lock bag, you can marinate the meat in a large bowl covered with a layer of plastic wrap or in a large airtight container or shallow dish.
Cook the Steak:
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) cast iron skillet over medium-high heat. Allow the skillet to heat up for a few minutes, until the oil is sizzling hot.
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.
Transfer the steak to a large cutting board and let steak rest for 15 minutes.
Make the Tacos:
Slice the flank steak against the grain using a sharp knife in thin slices.
Heat up the tortillas using your preferred method.
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.
You can also make Pickled Red Onions, and Easy Salsa Verde for amazing flank steak tacos. Serve the tacos with Homemade Spanish Rice (or Mexican rice) and lime wedges for an amazing meal!
Leftover steak can be stored in an airtight container for up to 5 days.
We found these tacos were even more delicious with a salsa or sauce, so be sure to include your favorite salsa, crema or sour cream, or whip up homemade chimichurri sauce or sauce of choice.
How Many Tacos Does This Make?:
2 pounds of flank steak is enough to make 8 to 12 generous sized delicious flank steak tacos. Adjust the size of the flank steak you use according to how many people you’re serving.
The marinade makes enough for up to 4 pounds of meat, but if you’d like to cook more than that, simply double the flank steak marinade recipe.
Love Mexican cuisine? Also try out these delicious Mexican recipes.
More Healthy Mexican Recipes:
- Instant Pot Chile Colorado
- Mexican Picadillo
- 5-Ingredient Crock Pot Mexican Shredded Chicken
- 30-Minute Mexican Chicken and Zucchini Skillet
- Turkey Black Bean Enchilada Skillet
For Taco Tuesday, for all you steak lovers, for taco fanatics, for life!
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 large avocados, sliced
- 1 cup cotija cheese
- 1 cup fresh cilantro, chopped
- ½ cup red onion, thinly sliced
- 1 cup salsa of choice
Instructions
Marinate the Steak:
- 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.
- 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:
- 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.
- 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.
- Transfer the steak to a large cutting board and let steak rest for 15 minutes.
Make the Tacos:
- Slice the flank steak against the grain using a sharp knife in thin slices.
- Heat up the tortillas using your preferred method.
- 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
Nutrition
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