Name: Flank Steak Tacos Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 500 g Flank Steak; 3 tbsp Olive Oil; 2 tbsp Tomatillo (Green Salsa); 1 Garlic Clove (Crushed); 1 tsp Cumin; 1 tsp Smoked Paprika; 1 tsp Salt; Juice and Rind from 2 Limes; Pickled Red Cabbage (as needed); Pickled Cauliflower (as needed); Sour Cream (to taste); Tortillas (to serve)

If you’re on the hunt for a taco recipe that perfectly balances juicy, smoky, and tangy flavors, you’ve got to try this Flank Steak Tacos Recipe. I absolutely love how this turns out every time—it’s quick to make, packed with flavor, and the marinade really tenderizes the steak. Plus, it’s one of those crowd-pleasers my family goes crazy for. Keep reading, and I’ll share all my tips to help you nail it in your own kitchen.

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Why You’ll Love This Recipe

Simple Marinade: Combines bright lime, earthy cumin, and smoky paprika for a flavor punch without fuss.
Quick Cooking: Takes just minutes on a really hot grill for that perfect medium-rare finish.
Versatile & Customizable: Easy to swap out toppings or sides based on your mood or pantry.
Crowd Favorite: Perfect for casual get-togethers or weeknight dinners that feel like a treat.

A soft white tortilla lies flat as the base, topped with thin slices of medium-rare pink and brown meat arranged in the center. Underneath the meat is a layer of purple cabbage shreds adding vibrant color. On top of the meat are small pieces of white cauliflower, green pickled peppers, and slices of green onion. Fresh chopped green cilantro is sprinkled over everything with a few small blue edible flower petals for a delicate touch. The taco rests on a wooden table with two lime wedges nearby, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients come together to highlight the beautiful texture and flavor of flank steak, with a marinade that’s tangy and smoky. When shopping, fresh limes and tomatillo salsa really make a difference, so try to find those vibrant, fresh ingredients for the best results.

Flank Steak: This cut is lean and flavorful, perfect for quick grilling and slicing thin across the grain.
Olive Oil: Helps the marinade soak into the meat and adds a subtle richness.
Tomatillo (Green Salsa): Adds a fresh, slightly tart note that pairs wonderfully with the lime.
Garlic Clove (Crushed): Gives a punch of savory depth that complements the smoky spices.
Cumin: Brings warm earthiness and a classic taco flavor.
Smoked Paprika: Imparts a subtle smoky aroma even before the steak hits the grill.
Salt: Essential for enhancing all the flavors and tenderizing the meat.
Limes (Juice and Rind): Their acidity helps tenderize the meat while adding bright citrus notes.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Flank Steak Tacos Recipe my own depending on what’s in the fridge or the mood at the table. Don’t be afraid to experiment with different toppings or marinade twists—you’ll often end up with your new favorite version!

Spicy Kick: Adding chopped jalapeños to the marinade brings some heat, which I discovered really lifts the flavor when I wanted something with a little extra zing.
Vegetarian Version: Swap flank steak for grilled portobello mushrooms or marinated tofu for a similar smoky, satisfying taco experience.
Seasonal Toppings: In summer, fresh mango salsa adds sweetness, while in fall, roasted peppers and onions bring warmth and depth.
Cooking Method: If you don’t have a BBQ, you can also sear this in a super hot cast-iron pan indoors with great results.

How to Make Flank Steak Tacos Recipe

Step 1: Marinate Your Steak to Lock in Flavor

Start by mixing olive oil, tomatillo salsa, crushed garlic, cumin, smoked paprika, salt, and the juice plus rind of two limes. I like to zest the lime rind finely so it infuses the marinade with that bright citrus aroma. Pour this over your flank steak and make sure the meat is well coated. The best trick I learned? Let it marinate overnight if you can—it really makes the steak tender and juicy.

Step 2: Bring Steak to Room Temperature Before Grilling

Take your marinated steak out of the fridge about 30 to 60 minutes before cooking. This step helps the steak cook more evenly, plus it’s easier on the grill. While you’re waiting, prep your BBQ and get it screaming hot—this is key for that quick, beautiful sear.

Step 3: Sear the Steak Over High Heat

Place the steak directly over the coals for about 90 seconds on one side. If you have a lid for your BBQ, close it to prevent flare-ups and help the meat cook evenly. Flip and sear the other side for another 90 seconds. Use a meat thermometer if you can—aim for around 45°C (about 113°F) for medium-rare. Don’t worry if some spots are slightly different; that’s normal for flank steak.

Step 4: Rest, Slice, and Prepare Your Tacos

Wrap the steak in foil and let it rest for 5 minutes so the juices redistribute. While the steak rests, warm your tortillas—dry frying in a pan for about 30 seconds per side works great if you’re indoors, or pop them on the BBQ to keep the smoky vibe going. When ready, slice the steak thinly across the grain—that’s the secret to tender bites—and you’re all set to build your tacos.

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Pro Tips for Making Flank Steak Tacos Recipe

Marinate Longer: When I started marinating for at least 4 hours, the steak came out way more tender—even a quick 30-minute soak doesn’t achieve this depth of flavor.
Get Your Grill HOT: A blistering hot sear locks in juices fast, so if your flames are low, the steak can dry out or lose that smoky char.
Slice Across the Grain: This little technique makes a huge difference in tenderness; I learned this the hard way when my steak was tough!
Don’t Skip the Rest: Resting your steak wrapped in foil holds in all those juices—you’ll notice the contrast immediately if you cut into it right away.

How to Serve Flank Steak Tacos Recipe

A close-up view of a soft, white tortilla flat on a wooden board with a white marbled texture background. On the tortilla, there is a layer of thin-sliced, medium-rare pink beef with a light brown edge, topped with light green pickled vegetables and small pieces of white cauliflower. Bright green chopped herbs and slices of green onion are sprinkled over, adding freshness. There are also thin strips of purple pickled cabbage visible beneath the beef. A lime wedge is placed beside the tortilla. In the background, there is another similar tortilla taco slightly out of focus, also topped with similar ingredients. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love starting with a tangy base like pickled red cabbage—it adds crunch and balances the rich steak beautifully. From there, I pile on picked cauliflower for an extra layer of flavor, a dollop of sour cream to cut the heat, and a drizzle of extra tomatillo salsa on top. You can’t go wrong with fresh cilantro and a squeeze of lime at the end, too. These simple garnishes take the tacos from great to unforgettable.

Side Dishes

I usually serve these tacos alongside Mexican street corn or a fresh, crisp salad with avocado. Sometimes I add black beans or a rice cilantro-lime mix if it’s a bigger dinner. These sides complement the smoky, zesty flavors of the steak and make the meal feel complete without too much fuss.

Creative Ways to Present

For a casual party, I like to set up a “taco bar” with all the toppings in little bowls so everyone can customize their own. I’ve also used mini tortillas to make bite-sized taco sliders for appetizers—guests always ask for seconds! Wrapping tacos in parchment paper tied with twine makes a charming, rustic presentation for outdoorsy gatherings.

Make Ahead and Storage

Storing Leftovers

Leftover flank steak tacos come together beautifully the next day. I store the sliced steak separately in an airtight container and keep the toppings fresh in their own containers. That way, the meat stays juicy and the garnishes stay crisp without sogginess. When you’re ready to eat, just reheat the steak and warm the tortillas.

Freezing

Freezing cooked flank steak is totally doable, though I prefer to freeze the steak alone without the toppings. Wrap it tightly in foil and place it in a freezer bag to prevent freezer burn. From my experience, freezing the steak preserves flavor well up to 3 months, but fresh is always best if you have the option.

Reheating

The best way I’ve found to reheat leftovers is to gently warm the steak slices in a skillet on medium heat—just until heated through, so they don’t dry out. Then warm your tortillas separately, either in a pan or microwave wrapped in a damp towel, to keep them soft. This method gives you nearly the same juicy experience as fresh off the grill.

FAQs

Can I use a different cut of steak for this Flank Steak Tacos Recipe?

Absolutely! Skirt steak or hanger steak are great alternatives because they also benefit from quick, high-heat cooking. Just be sure to slice thinly across the grain to keep the meat tender.
How long should I marinate flank steak for the best flavor?

While 30 minutes can work in a pinch, I recommend marinating for at least 4 hours or overnight. This gives the lime juice and spices time to tenderize the meat and build deeper flavor.
What if I don’t have a grill—can I still make this recipe?

Definitely! Use a cast-iron skillet or heavy pan on high heat indoors. The key is to get the pan really hot to achieve that nice sear in a short time.
How do I prevent flare-ups when grilling flank steak?

Flare-ups come from dripping marinade fat triggering flames. To avoid this, pat your steak dry before placing it on the grill, cook over medium-high heat (not super low), and close the BBQ lid as much as possible.
What toppings work best with flank steak tacos?

I love pickled veggies like red cabbage and cauliflower, creamy sour cream, fresh herbs, and extra salsa such as tomatillo or salsa verde. But feel free to customize with avocado, cheese, or your favorite hot sauce!

Final Thoughts

If you’re looking for a Flank Steak Tacos Recipe that’s reliable, flavorful, and easy enough to whip up any night of the week, give this one a go. I remember the first time I tried it for a weekend BBQ, and my guests kept asking for the recipe afterward—it’s that good. I love how quick the cook time is, and the layers of flavor come together beautifully without complicated steps. Now it’s your turn to make these tacos a staple at your table!