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Recipe for Grilled Flank Steak Tacos with a foolproof flank steak marinade that will wow everyone in your family.

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.
Course Main Dish
Cuisine Mexican
Prep Time 25 minutes
Cook Time 15 minutes
Marinate time 8 hours
Total Time 40 minutes
Servings 12 tacos
Calories 294kcal


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


  • 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.


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