Hands on time is minimal in these easy, yet flavor packed Flank Steak Tacos. Flank steak is marinated in an easy homemade marinade, then grilled for the perfect addition to taco night.
If you want even more ways to use flank steak, try this Korean Flank Steak or these Thai Tacos.
I love a good ground beef taco for taco night. But I really love a good steak taco.
These Flank Steak Tacos are not only incredibly easy, but the hands on time is so minimal. Mix up the marinade in the morning, and by dinnertime, all you have to do is cook the steak and dinner is ready.
I love how simple these tacos are, yet filled with flavor. And you can get creative with the toppings!
Ingredients
- Juice: You will need both orange juice and lime juice. I prefer to use fresh juice for both of these.
- Oil: I used olive oil, but you could use a neutral oil, like avocado oil or vegetable oil.
- Soy Sauce: I like to use low sodium soy sauce.
- Garlic: You can mince the garlic, which is what I usually do, or you can smash the garlic cloves and add them in. If you do this, you’ll want to make sure to turn the steak over a few times during the marinating time to make sure the garlic flavor is distributed throughout.
- Adobo Sauce: Adobo sauce is the sauce that comes in the can of chipotle chile peppers. It is a smoky sauce that adds flavor. If you don’t have any on hand and don’t want to open a can just for this, you can skip it.
- Spices: For the spices, you’ll use salt, cumin, chile powder, and smoked paprika. Feel free to use any other spices that you think would go well.
- Flank Steak: I try to find a flank steak that is between 1 and 1 1/2 pounds. This should easily make 8 tacos – even more if you use less steak per taco.
- Tortillas: You can use corn tortillas or flour tortillas.
- Toppings: Get creative here! Our favorite toppings are sliced avocado, diced red onion, cilantro, and queso fresco. You could also add jalapeños, shredded cabbage, or any other toppings you love.
How to Make Flank Steak Tacos
STEP 1: Combine your marinade ingredients in a ziplock bag. You could also add them to a shallow dish and marinate the steak in that.
STEP 2: Add the steak to the bag, seal it, and turn the bag a few times to make sure the steak is covered in the marinade. Place the bag in a baking dish (just in case of any leaks) and refrigerate. The magic time for me is marinating it 6-8 hours. You could technically get away with as little as 1 hour, but you won’t have as much flavor. And the marinade will start to break down the steak if you marinate over 8 hours.
STEP 3: Heat a grill to medium-high and grill until the steak is medium rare, about 4 minutes per side. You could also do this on a grill pan, or even broil it in your oven. (If using a grill pan, I find that it takes a minute or two longer. Broiling should get you to medium-rare with 4 minutes per side.)
STEP 4: Let the steak sit for 4 minutes, then slice it thinly against the grain. Assemble the tacos with the tortillas and some of the steak, then add your toppings and serve.
Tips and Tricks
I like to char my tortillas. I do this on my gas stove, but you can also warm them in a dry skillet. Even if you don’t char them, I would suggest warming them before using, especially if you are using corn tortillas.
Make sure to cut the steak against the grain. This makes the steak more tender and easier to chew.
You can add a salsa or crema, but I like the simplicity of these tacos.
More Taco Recipes
Fried Fish Tacos
Hawaiian Tacos
Shrimp Tacos with Chipotle Lime Crema
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Flank Steak Tacos
Ingredients
- 1/4 cup orange juice
- 2 tablespoons lime juice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons soy sauce
- 2 cloves garlic finely minced
- 2 teaspoons adobo sauce*
- 2 teaspoons salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 to 1.5 lb flank steak
- 8 (6-inch) tortillas
- Optimal toppings: fresh cilantro, diced red onion, avocado, queso fresco, lime wedges, etc.
Instructions
- In a ziplock bag or shallow dish, combine the orange juice, lime juice, olive oil, soy sauce, garlic, adobo sauce, salt, cumin, chili powder, and paprika.1/4 cup orange juice, 2 tablespoons lime juice, 2 tablespoons extra virgin olive oil, 2 tablespoons soy sauce, 2 cloves garlic, 2 teaspoons adobo sauce*, 2 teaspoons salt, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon smoked paprika
- Add the flank steak, seal the bag, and turn over a few times to make sure the steak is coated with the marinade.1 to 1.5 lb flank steak
- Place the bag in a dish and refrigerate for 6-8 hours.
- When ready to cook, preheat a grill or a grill pan over medium-high heat. Remove the steak from the bag and shake off any excess marinade. Place the steak on the grill. Grill for about 4 minutes per side for medium-rare.
- Remove from the grill and let the steak sit for 5 minutes.
- Slice the steak into thin pieces.
- To assemble the tacos, place a few slices of steak on each tortilla. Top with any desired toppings. (Our favorites are avocado, fresh cilantro, red onion, and queso fresco.)8 (6-inch) tortillas, Optimal toppings: fresh cilantro, diced red onion, avocado, queso fresco, lime wedges, etc.
- Serve immediately.
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