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.
Servings: 12 tacos
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.
Nutrition
Calories: 294kcal | Carbohydrates: 20g | Protein: 16g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 34mg | Sodium: 638mg | Potassium: 537mg | Fiber: 5g | Sugar: 3g | Vitamin A: 197IU | Vitamin C: 13mg | Calcium: 53mg | Iron: 2mg
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