Here’s a delicious taco recipe – simply grilled flank steak with fixins’ to make Flank Steak Tacos!

If you like to make tacos on Taco Tuesday, I have a good recipe for you to try! And if it’s Wednesday or Saturday or any other day of the week, these tacos will be good on those days too. This is a grilling recipe, so it’s time to dust off the outdoor grill. Or get out your grill pan and plan to cook your steak on the stove. 

These steak tacos have plenty of delicious veggies stuffed inside, and you get to choose your favorite fixings to add in there too.

How to make the flank steak for Flank Steak Tacos:

Your flank steak is marinated for an hour or more with a very simple spice rub. Then it’s grilled until your desired level of doneness (that should take about 8 to 10 minutes). While your steak is grilling, take that time to get the vegetables, fixings and tortillas ready. Letting the steak rest for 10 minutes after it comes off the grill allows it to finish cooking as it sits on your counter. The important thing about cutting flank steak is that you want to cut it AGAINST the grain. Cut it into thin slices, and it’s ready for adding to your tacos.

How to make the stir-fried vegetables:

I make them sort of “fajita-style” so the veggies are cooked instead of raw. A simply stir-fry of onions, bell peppers and jalapeño. You can do this on the stove, or if you have a grill basket, you can prepare the veggies on the grill instead. If you prefer, you can skip the stir-fry and load up the tacos more classic-style with shredded lettuce, tomato and cheese.

About the tortillas:

My tortillas of choice for Flank Steak Tacos are the Mission brand carb-balance taco-sized tortillas. You can use flour tortillas. You can fry corn tortillas and use those. And the little street tacos would be good to use too. It’s completely up to you and your preference.

Suggested fixings for Flank Steak Tacos:

• shredded cheese- try sharp cheddar or a blend of cheddar and Jack cheeses
• avocado or guacamole
• chopped fresh tomato
• chopped fresh cilantro
• sour cream
• salsa or taco sauce

Happy Taco Tuesday! Or Friday! Or… you get the idea. Enjoy 🙂

Here are a few more taco recipes you might like to try:

• Oven Baked Beef Tacos
• Beer Battered Fish Tacos with Baja Sauce
• Family Style Pork Tacos
• Walking Tacos
• Breakfast Tacos
• Roasted Vegetable and Black Bean Tacos
• Easy Taco Recipe Dinner Board
• Thai Beef Tacos with Lime Cilantro Slaw

Print

Flank Steak Tacos

Grilled flank steak turned into tacos!

Course Main Course

Cuisine Mexican

Keyword flank steak, tacos

Prep Time 30 minutes

Cook Time 15 minutes

Marinating Time: 1 hour

Servings 6 servings (2 tacos per serving)

Calories 366kcal

Author RecipeGirl.com

Ingredients

STEAK AND MARINADE:

• 1 teaspoon vegetable or canola oil
• 2 teaspoons Mexican oregano (can use regular oregano)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper
• 2 medium garlic cloves, minced
• 1½ pounds flank steak

VEGETABLES:

• 2 teaspoons canola or vegetable oil
• 3 cups thinly sliced red onions
• 2 cups red and yellow bell pepper strips
• 2 medium jalapeño peppers, seeded and sliced thinly lengthwise

FIXINGS:

• 12 taco-sized flour tortillas (I use the carb balance by Mission brand)
• sour cream, guacamole, cheese, tomatoes (as desired)

Instructions

PREPARE THE FLANK STEAK:

• Combine the marinade ingredients in a bowl. Rub the steaks with the garlic-oil mixture; place in a large zip-top plastic bag. Seal; marinate in the refrigerator for at least one hour, or overnight.
• Lightly spray rack of grill with cooking spray. Heat to medium high.
• Place the steak on the grill, and cook 4 minutes on each side (only turning once), or until desired degree of doneness. Let stand for 10 minutes on a cutting board before slicing crosswise (against grain) into 1/3-inch thick slices.

PREPARE VEGETABLES:

• While the steak is resting, heat oil in a large nonstick skillet over medium-high heat. Add the onion, bell pepper, and jalapeño; sauté 5 minutes.

ASSEMBLE:

• Heat tortillas in a covered casserole in 300 degree oven until warm and pliable. Or you can also wrap them in damp paper towels and heat them in the microwave. Place a small amount of meat in each tortilla; top with onion-pepper mixture. Top with desired condiments such as guacamole, sour cream, tomatoes and cheese.

Notes

• Nutritional information was computed using LOW CARB (Carb Balance Mission brand flour tortillas). You can use any tortillas you'd like. Nutr. Info does not include any optional fixings that are mentioned.
• *If you are preparing this recipe as GLUTEN-FREE, just be sure to substitute GF corn tortillas for the flour tortillas.
• If you are preparing this recipe as PALEO, look for Almond Flour tortillas- they sell them!

Nutrition

Serving: 1serving (2 tacos) | Calories: 366kcal | Carbohydrates: 50g | Protein: 36g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 274mg | Potassium: 628mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1686IU | Vitamin C: 75mg | Calcium: 60mg | Iron: 3mg

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