Grilled Flank Steak Tacos
These easy Grilled Flank Steak Tacos are so full of flavor and perfect for weeknight grilling. Tender strips of marinated and grilled flank steak are perfect between a taco shell, topped with some pico de gallo and all of your favorite taco toppings!
We recently got a new pellet grill and I've been loving how easy it makes grilling. All I have to do is fill it up with the pellets, press power, set my temperature, and wait for it to heat up! It makes it so easy to make my favorite grilling recipes all summer long, like Grilled Sriracha Honey Chicken Thighs and Grilled Brussels Sprouts.
We also like to take our Taco Tuesdays to the grill during the summer. Grilled Zucchini Tacos are a favorite and now these Grilled Flank Steak Tacos are in the rotation. You could also easily make my Chimichurri Chicken Tacos on the grill!
If you really love tacos, you'll also want to try my Air Fryer Salmon Tacos, Blackened Salmon Tacos, and Fried Buffalo Chicken Tacos!
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Ingredients
Flank steak - this cut of steak is lean and is a great option for tacos. It's also budget-friendly and while it is super flavorful, it can also get tough easily, so be sure to use a meat thermometer to ensure you don't overcook it. It would also be a great option in my Grilled Chipotle Steak Tacos!
Fresh cilantro - fresh cilantro is in the marinade adds a zip of freshness and classic cilantro flavor.
Cumin - I love the smokiness that cumin adds to tacos.
Lime and orange juice - the citrus adds a ton of flavor to the meat along with tenderizing it.
See recipe card for full information on ingredients and quantities.
Step by Step Instructions
- In a medium bowl combine the olive oil, orange juice, lime juice, Worcestershire, cumin, garlic, and cilantro and whisk well to combine.
- Add the flank steak to a Tupperware container and then cover with marinade. Marinate for at least 1 hour, up to 8 hours.
3. Preheat the grill to medium-high heat and grease well. Add the flank steak and cook for 7 minutes. Flip and cook another 5-8 minutes, or until internal temperature reaches 135 degrees F.
4. Let the steak rest for 5 minutes and then slice against the grain. Serve in soft taco shells topped with pico de Gallo and enjoy! These would also be delicious topped with my creamy cilantro sauce.
Tips
Be sure to let your steak rest for 5 minutes prior to slicing, as it will reduce the juices that run out of it.
Cut the steak against the grain. This shortens the tough fibers that run throughout the steak.
Marinate for at least 30 minutes but no longer than 8 hours. Any longer and you will run the risk of the citrus breaking down the steak.
The steak with last up to 3 days in the fridge. To reheat, cook over medium heat on the stovetop in some oil until warmed through.
Serving Suggestions
My favorite side dish to serve with these tacos is my Baked Cilantro Lime Rice or Grilled Zucchini and Corn Orzo. Other ideas are Mexican Streep Corn Dip, Roasted Potato Salad, and Southwestern Pasta Salad.
Of course, chips and guacamole, pinto beans or refried beans, and queso are also a great option for tacos!
Recipe FAQs
I love taco toppings including pico de gallo, guacamole, pickled jalapeños, sour cream, and my green cilantro sauce!
Flank steak is great if you marinate it well and be sure to cut it against the grain. It is also important to let the steak rest for 5 minutes after it is done grilling to let the juices settle. Sirloin and ribeye steaks would also be great choices.
Reheating steak can be tricky, but the best way is to heat some oil in a skillet over medium heat and cook it until it is just warmed through.
Other Fun Taco Recipes to Consider...
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Grilled Flank Steak Tacos
Ingredients
Marinade
- ½ cup olive oil
- ¼ cup fresh squeezed orange juice
- juice from 1 lime
- 2 tablespoon fresh chopped cilantro
- 2 cloves garlic minced
- 1 tablespoon Worcestershire
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1-1.5 lbs flank steak
- pico de Gallo or salsa
- tortillas
Instructions
- In a medium bowl combine the olive oil, orange juice, lime juice, cilantro, Worcestershire garlic, cumin, salt, and pepper. Whisk to combine.
- Add the flank steak to a Tupperware container or baking dish. Pour the marinade over the steak, cover, and refrigerate for at least 1 hour, up to 8 hours. Do not marinate more than 8 hours.
- Preheat the grill to medium-high heat until it is very hot, about 10 minutes.
- Add the steak and cook for 7 minutes and then flip, cooking another 5-8 minutes, until the internal temperature reads 135 degrees F.
- Remove the steak from the grill, tent with foil, and let rest for 5 minutes. This helps the juice stay in the steak instead of running out.
- Slice the steak agains the grain and serve in taco shells topped with desired toppings.
- Enjoy!
