Super juicy and tender strips of flank steak are the star of this easy Steak Tacos recipe! A zesty and savory marinade infuses tons of flavor into the steak before grilling and slicing it. Pile it up onto tortillas with toppings like red onion, avocado, and cilantro for a Cinco de Mayo or taco night hit!
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
What’s in This Steak Tacos Recipe?
- Steak: Flank or skirt steak works best for this recipe.
- Citrus: Fresh lime and orange juices add delicious acidity.
- Cilantro: Fresh cilantro adds color and flavor to the steak and the tacos.
- Garlic: Fresh garlic adds an earthy flavor and aroma.
- Spices: Ground cumin, salt, and black pepper enhance the flavor of the steak.
- Tortillas: We like corn tortillas, but any kind will work.
- Onion: Fresh diced red onion adds a bit of bite!
- Avocado: Adds creaminess to the tacos.
Notes from the Test Kitchen
Tender, juicy grilled steak on grilled corn tortillas, topped with your favorite taco toppings… what more can we say, these easy tacos are so delicious! Grilling the steak seals in so much moisture and flavor. The citrusy marinade makes the best-tasting steak for tacos! Lean flank steak topped with fresh onion, avocado, and cilantro is a healthy choice for your family.
Variations on Flank Steak Tacos
You can top these tasty tacos with just about anything you can dream of– sour cream, guacamole, salsa, pico de gallo… the possibilities are endless!
How to Store and Reheat
Store leftover steak taco components in separate airtight containers in the refrigerator for up to 4 days. Reheat the steak and tortillas on the grill or stovetop until warmed through.
Serving Suggestions
Serve steak tacos with cilantro lime rice and refried beans for a complete meal. Wash them down with pineapple agua fresca or a refreshing margarita!
Steak Tacos Recipe
Equipment
- Ziplock bag
Ingredients
For the Steak
- 1½ pounds flank steak or skirt steak
- ¼ cup fresh lime juice (from 2 limes)
- ¼ cup freshly squeezed orange juice (from 1 orange)
- ¼ cup olive oil
- ¼ cup chopped fresh cilantro
- 4 cloves garlic minced
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For the Tacos
- 8 corn tortillas
- ¼ cup diced red onion
- 1 avocado sliced
- ¼ cup chopped fresh cilantro
Instructions
- Add the steak to a large Ziplock bag.1½ pounds flank steak
- In a medium bowl, whisk the lime juice, orange juice, olive oil, cilantro, garlic, cumin, salt, and pepper together, then pour the marinade over the steak.¼ cup fresh lime juice, ¼ cup freshly squeezed orange juice, ¼ cup olive oil, ¼ cup chopped fresh cilantro, 4 cloves garlic, 1 teaspoon ground cumin, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Toss and massage to coat the steak well. Marinate in the refrigerator for 1 hour and up to overnight.
- Heat your grill or indoor grill pan over high heat. Grill the steak, discarding excess marinade, for 7-10 minutes per side. Set aside on a large plate or sheet pan and tent loosely with foil. Let the steak rest for 10 minutes.
- While the steak rests, grill the tortillas until they are warmed through.8 corn tortillas
- Once rested, slice the steak against the grain. Serve in warm tortillas with red onion, avocado, and cilantro.¼ cup diced red onion, 1 avocado, ¼ cup chopped fresh cilantro
Video
Becky’s Tips
- If possible, use fresh squeezed orange juice. It adds the best flavor to this recipe!
- If your onions seem too pungent, soak them in ice water for 10 minutes.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Steak Tacos Step by Step
Prep the Steak: Add 1½ pounds of flank steak to a large Ziplock bag.
Marinade the Steak: In a medium bowl, whisk ¼ cup of fresh lime juice, ¼ cup of freshly squeezed orange juice, ¼ cup of olive oil, ¼ cup of chopped fresh cilantro, 4 minced cloves of garlic, 1 teaspoon of ground cumin, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper together, then pour the marinade into the bag over the steak. Toss and massage to coat the steak well. Let it marinate in the refrigerator for at least 1 hour, or overnight.
Grill the Steak: Heat your grill or indoor grill pan over high heat. Discard excess marinade, and grill the steak for 7-10 minutes per side. Remove from heat, and set aside on a large plate or sheet pan tented loosely with foil. Let the steak rest for 10 minutes. While the steak rests, grill 8 corn tortillas until they are warmed through.
Slice and Serve: After resting, slice the steak against the grain for the most tender strips. Serve in warm tortillas with ¼ cup of diced red onion, 1 sliced avocado, and ¼ cup of chopped fresh cilantro.
