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; Tortillas (quantity as desired); Pickled Red Cabbage (to taste); Pickled Cauliflower (to taste); Sour Cream (to taste); Extra Tomatillo Salsa (optional, to taste)

I’m excited to share this Flank Steak Tacos Recipe with you because it’s one of those meals I keep coming back to again and again. Seriously, the marinade is bursting with flavor, the steak turns out perfectly tender with a smoky char, and those tacos? They’re just fun and ultra satisfying to assemble. Whether you’re cooking for yourself, family, or friends, this recipe hits all the right notes—you’re going to love it!

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Why You’ll Love This Recipe

Intense Flavor: The tomatillo and spices create a marinade that makes the flank steak incredibly tasty and juicy.
Quick Cooking: A high-heat, short cooking time seals in moisture, making weeknight dinners totally doable.
Versatile Toppings: You can switch up garnishes and sides depending on what you have—customize to your liking!
Simple Prep: Minimal ingredients with straightforward steps means less stress and more flavor.

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

The magic of this Flank Steak Tacos Recipe lies in a few simple but well-chosen ingredients that work in harmony. Fresh lime juice brightens up the marinade, while cumin and smoked paprika add a smoky depth that complements the grill perfectly.

Flank Steak: A lean cut with great texture; perfect for quick grilling and slicing thinly.
Olive Oil: Helps the marinade coat the steak evenly and keeps the meat moist while grilling.
Tomatillo (Green Salsa): Adds tangy zest and a bit of acidity that makes the steak pop.
Garlic Clove: Fresh garlic gives a pungent punch without overpowering.
Cumin: Earthy and warming, it’s a classic spice that works beautifully with steak.
Smoked Paprika: Brings smoky, slightly sweet notes—great for that grilled flavor.
Salt: Essential for enhancing all the flavors in your marinade.
Lime Juice and Rind: I love how the rind adds a subtle citrus aroma, balancing the savoriness.

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 like to mix things up with this Flank Steak Tacos Recipe depending on the season or what’s in my fridge. Feel free to take this template and make it your own!

Spicy Kick: I once added a dash of chipotle powder to the marinade—wow, that smoky heat took these tacos to a whole new level.
Vegetarian Option: Swap steak for grilled portobello mushrooms or tempeh marinated in the same spices to keep the flavor profile intact.
Dairy-Free: Omit sour cream or use a coconut-based alternative; I’ve done this for guests with allergies and it’s just as tasty.
Seasonal Toppings: Try mango salsa in summer or roasted peppers and onions in fall for an interesting twist.

How to Make Flank Steak Tacos Recipe

Step 1: Marinate the Steak for Maximum Flavor

Start by mixing the olive oil, tomatillo salsa, crushed garlic, cumin, smoked paprika, salt, lime juice, and lime rind in a bowl. Pour this vibrant marinade over your flank steak and massage it in well—you want every inch covered. I highly recommend marinating it overnight if you can; I learned that extra time really helps the flavors soak in deeply and tenderizes the meat.

Step 2: Bring Steak to Room Temperature Before Grilling

Pull the steak out of the fridge about 30 to 60 minutes before cooking so it can come up to room temperature. This is key for even cooking. While you wait, get your BBQ going and make sure it’s piping hot—you’re going to sear the steak quickly to lock in juices.

Step 3: Sear the Steak Over Hot Coals

Place the steak directly above the coals and let it cook for 90 seconds without moving it—this forms a beautiful crust. If your BBQ has a lid, close it to help prevent flare-ups. Flip and cook for another 90 seconds on the other side. At this point, check the temperature with a probe—aim for around 45°C (about medium-rare). The meat might be a little uneven in spots, and that’s okay.

Step 4: Rest and Slice Thinly Against the Grain

Once cooked, wrap the steak in foil and let it rest for 5 minutes. This step is gold—resting redistributes the juices so you don’t end up with dry steak. While it rests, warm your tortillas either in a hot pan or on the BBQ for about 30 seconds each side.

Step 5: Assemble Your Flank Steak Tacos

Unwrap the steak and slice it thin across the grain to ensure tenderness. I like to start with a base of pickled red cabbage for a lovely crunch and tang, then layer the steak slices right on top. Add some pickled cauliflower, a dollop of sour cream, and a spoonful of tomatillo salsa to finish. Each bite bursts with contrast and flavor—you’re going to impress everyone at the table!

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Pro Tips for Making Flank Steak Tacos Recipe

Overnight Marinade: I discovered letting the flank steak marinate overnight really amps up tenderness and flavor, especially the acidity from the lime breaking down the fibers.
Super Hot Grill: Don’t rush the cooking with low heat—it’s the quick, high heat sear that keeps the steak juicy inside and caramelized outside.
Slice Against the Grain: Cutting against the grain is a game changer; it makes every bite tender rather than chewy.
Rest Before Serving: Rest the steak wrapped in foil for at least 5 minutes so juices redistribute properly and you avoid a dry steak.

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

My go-to garnishes include pickled red cabbage for crunch and tang, pickled cauliflower for a bit of funk, and of course, a generous dollop of sour cream to balance the heat and acidity. Sometimes I like to sprinkle fresh cilantro and a squeeze of extra lime juice on top to brighten it all up even more.

Side Dishes

For sides, I love pairing these tacos with a simple Mexican street corn salad (elote salad) or some black beans with fresh lime and cilantro. A fresh, crisp cucumber salad also cools things down and rounds out the meal beautifully.

Creative Ways to Present

One fun idea I tried was spreading the ingredients out buffet-style for a taco bar night—everyone got to build their own with their favorite toppings. It’s perfect for entertaining and makes dinner interactive and festive. You could also use mini tortillas for bite-sized tacos if you’re hosting a party.

Make Ahead and Storage

Storing Leftovers

I usually slice leftover steak and store it in an airtight container in the fridge. It keeps well for 3 to 4 days. If you’re planning to reheat for tacos later, keep the steak and tortillas separate so the tortillas don’t get soggy.

Freezing

Flank steak itself freezes nicely, but I recommend freezing only the cooked steak slices without the toppings or tortillas. Wrap them tightly in plastic wrap and place inside a freezer bag. It stays good for up to 2 months. When you’re ready, thaw overnight in the fridge.

Reheating

To reheat leftover steak, I warm it gently in a skillet over medium-low heat with a splash of water or broth to keep it moist. Avoid microwaving if possible, as that can make it tough. Warm your tortillas separately so they stay soft and pliable.

FAQs

Can I use a different cut of steak for this recipe?

Absolutely! While flank steak is ideal for its texture and quick cooking, you can substitute skirt steak or hanger steak—both have similar characteristics. Just adjust cooking times slightly as those cuts vary in thickness.
How long should I marinate the steak?

Ideally, marinate for at least 2 hours to get decent flavor penetration, but overnight is best if you have the time. The acidity in lime juice helps tenderize the meat during longer marinades without making it mushy.
What if I don’t have a BBQ or grill?

No worries! You can cook the marinated flank steak in a very hot cast-iron pan or grill pan on your stove. Just make sure to get it super hot before searing to get that crust. Cook times remain about the same.
How do I know when the steak is medium-rare?

Using a meat thermometer is the easiest way: aim for about 45°C (113°F). The steak’s internal temperature will rise a bit during resting. If you don’t have a thermometer, cook until it feels slightly firm but still gives a little when pressed with your finger.
Can I prepare the toppings ahead of time?

Yes! Pickled vegetables like cabbage and cauliflower can be made a day or two ahead and actually taste better as the flavors develop. Sour cream and salsa can be prepped or purchased in advance too, making assembly quick and easy.

Final Thoughts

This Flank Steak Tacos Recipe has become a favorite in my kitchen because it’s straightforward yet impressive. It’s one of those meals where the steak practically melts in your mouth, and the fresh, tangy toppings keep each bite lively and delicious. I encourage you to give this recipe a try—you’ll enjoy the process and be rewarded with tacos that’ll have everyone asking for seconds (and the recipe!). Trust me, once you experience these flavors and textures together, you’ll be keeping flank steak on speed dial.