Name: Flank Steak Tacos
Prep time: 150 min
Cook time: 15 min
Total time: 165 min
Ingredients: 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; 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; 2 pounds flank steaks ((2 steaks)); 1 tablespoon kosher salt; 1 tablespoon course ground black pepper; 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

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.

Swipe to see all photos

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

Malcom Reed

reviews

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.

Print Review

Preparation 2 30

Cook 15

Ready in 2 45

Servings Servings

CourseDinner

InfluenceMexico

DifficultySeasoned

MethodGrill

Similar RecipesHand Food

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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

Calories: 938kcalCarbohydrates: 73gProtein: 60gFat: 42gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 22gCholesterol: 136mgSodium: 3351mgPotassium: 1847mgFiber: 12gSugar: 13gVitamin A: 1271IUVitamin C: 79mgCalcium: 280mgIron: 10mg