Flank Steak Tacos

A medium-rare grilled flank steak being sliced.

Flank steaks are marinated in a tequila lime sauce, grilled, then served with homemade fire-roasted salsa in a taco. Topped with fresh guacamole, onions, and hot sauce, these tacos are irresistible.

To save time, prepare the salsa while the steaks marinate in the refrigerator. Your grill will be nice and hot by the time you are ready to cook the steaks.

Roasting all of the vegetables on the grill before preparing the salsa gives it a nice smoky flavor. Make sure to let the veggies cool before you handle them and place them in a food processor.

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A charcoal grill with two flank steaks cooking on it.
Cook the flank steaks over the charcoal until the preferred doness is reached.
A pile of grilled chilis, tomatoes, onions, and lime on a wooden chopping board.
All the ingredients for the salsa are grilled before being diced and combined.
A grilled flank steak resting on a wooden chopping board.
Rest the grilled flank steak before slicing to add to the tacos.
A finished taco sitting on a wooden chopping board sitting next to sliced flank steak.
Each person can make their own flank steak taco to their personal tastes.
A medium-rare grilled flank steak being sliced.
When the flank steak is cooked to your desired doneness, thinly slice against the grain ready to put in the taco.

Flank Steak Tacos Recipe

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A medium-rare grilled flank steak being sliced.
Flank steak tacos are marinated in a tequila lime sauce and served with homemade fire-roasted salsa. Topped with fresh guacamole, onions, and hot sauce, these tacos are irresistible.
Preparation 2 hours 30 minutes
Cook 15 minutes
Ready in 2 hours 45 minutes
Servings 4 Servings
CourseDinner
InfluenceMexico
DifficultySeasoned
MethodGrill
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Ingredients

Tequila Lime Marinade

  • 1/4 cup Worcestershire sauce
  • 1/4 cup olive oil
  • 1/4 cup water
  • 1/4 cup tequila
  • 1/4 cup lime juice
  • 2 tablespoons chopped cilantro
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cumin

Fire-Roasted Salsa

  • 6 Roma tomatoes
  • 1 white onion cut in half
  • 2 Fresno chile peppers
  • 1 jalapeño pepper
  • 1 head garlic
  • 1 lime
  • 1 teaspoon ground cumin
  • salt and pepper, to taste
  • 1/4 cup chopped cilantro

Flank Steak

  • 2 pounds flank steaks (2 steaks)
  • 1 tablespoon kosher salt
  • 1 tablespoon course ground black pepper

Tacos

  • 12 flour tortillas or corn tortillas
  • 1 cup guacamole
  • 1/4 chopped cilantro
  • 1 small white onion finely diced
  • 1 lime cut into wedges
  • Mexican-style hot sauce

Equipment

  • hickory lump charcoal
  • food processor

Directions

Tequila Lime Marinade

  • Combine the Worcestershire sauce, olive oil, water, tequila, lime juice, cilantro, garlic, salt, pepper, and cumin. Set aside.

Fire-Roasted Salsa

  • Prepare a grill for direct cooking over lump charcoal.
  • Place tomatoes, onion, peppers, garlic, and lime on the grill and cook until the outer skins char, turning often for 5 to 10 minutes.
  • Cool on a cutting board and roughly chop. Add the vegetables to a food processor along with the cumin, salt, and pepper. Pulse until the ingredients are combined.
  • Pour the salsa into a bowl and refrigerate for one hour. Add the cilantro before serving.

Flank Steak

  • Place flank steaks in a gallon sealable plastic bag and pour 1 ½ cups marinade over. Seal the bag, removing as much air as possible. Rest in the refrigerator for 2 hours.
  • Prepare a charcoal grill for direct grilling with 2 chimneys of charcoal.
  • Remove the steaks from the marinade and drip off excess. Season with salt and pepper.
  • Grill each steak close to the coals for 1 ½ minutes per side. Raise the grill grate away from the coals and continue to cook to desired doneness, 125 degrees F (52 degrees C) for medium-rare.
  • Rest the steaks for 5 to 10 minutes, loosely tented with foil.

Tacos

  • Place the tortillas on the grill grate and warm for 30 seconds on each side.
  • Slice the steaks across the grain into thin strips.
  • Spoon guacamole on the tortillas, followed by strips of flank steak. Top with the salsa, onions, cilantro, a squeeze of lime, and a few dashes of hot sauce.

Nutritional Information

Sodium: 3351mgCalcium: 280mgVitamin C: 79mgVitamin A: 1271IUSugar: 13gFiber: 12gPotassium: 1847mgCholesterol: 136mgCalories: 938kcalMonounsaturated Fat: 22gPolyunsaturated Fat: 5gSaturated Fat: 11gFat: 42gProtein: 60gCarbohydrates: 73gIron: 10mg

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About Malcom Reed

Malcom Reed started competing in barbecue competitions in 2002, from here his barbecue hobby turned into a full-blown addiction. Along with his wife, Rachelle, in 2007 he started his website HowtoBBQright.com.

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