These flank steak tacos are made with tender grilled steak marinated in citrus, garlic and bold spices. Pile it into warm tortillas with your favorite toppings for a restaurant-worthy taco night at home.

Garnish simply with avocado slices or take it up a notch with corn salsa and pico de gallo!

Flank steak taco with avocados.

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Key Takeaways: Grilled Flank Steak Tacos

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Marinate Time: 30 minutes
  • Total Time: 1 hour
  • Servings: 8
  • Cook Method: Grilled
  • Flavor & Texture: Juicy, tender steak with bright citrus, garlic and warm spices
  • Difficulty: Easy. The simple marinade comes together quickly, and the steak grills in about 12 minutes before being sliced and piled into warm tortillas.

Why I Love This Recipe

I love how this recipe turns a budget-friendly cut of beef into juicy, flavor-packed grilled flank steak tacos. My easy flank steak marinade adds bold citrus and garlic flavor, and the steak grills quickly for a restaurant-worthy dinner at home.

If you love steak tacos, my skirt steak tacos or carne asada tacos are two more you need to grill this summer!

XO - Jamielyn

Ingredients

Flank steak taco ingredients on counter.

Find the full recipe with printable directions below.

  • Flank steak: This is a budget-friendly cut of beef that is at its best when it is marinated and cooked quickly. This is why grilling is a great method for making the best flank steak tacos!
  • Marinade: Lime juice, olive oil, minced garlic, chili powder or ground cumin, kosher salt, and ground black pepper. This bright citrus marinade gives the steak an amazing flavor while helping to break down the tough proteins and fibers before grilling.
  • Corn tortillas: I used corn tortillas here, but flour tortillas will also work well. 
  • Cilantro: Adds fresh flavor and a pop of color.
  • Cotija cheese: This is a Mexican cheese that is salty in flavor and crumbly in texture. If you can’t find any cotija, feta cheese makes a good substitute.

How to Make Flank Steak Tacos

Flank steak marinating with lime, garlic and spices in a zip-top bag.

Step 1: Whisk together the olive oil, lime juice, garlic, chili powder, salt and pepper. Add the marinade and flank steak to a zip-top bag, press out the air and seal. Marinate for at least 30 minutes or up to 24 hours in the refrigerator.

Marinated flank steak cooking on a hot outdoor grill.

Step 2: Remove the steak from the marinade, pat it dry and season both sides with salt and pepper. Grill over medium-high heat for about 6 minutes per side, or until it reaches your desired doneness.

Juicy grilled flank steak sliced against the grain on a wooden cutting board.

Step 3: Let the steak rest for 5 to 10 minutes so the juices stay in the meat. Slice it thinly against the grain for the most tender bite.

Sliced grilled flank steak arranged on a warm charred corn tortilla.

Step 4: Add the sliced steak to warm corn tortillas, then finish with cilantro, cotija cheese and any other toppings you love.

Recipe Tips

  • Slice thinly against the grain. The grain refers to the direction the muscle fibers run. When you cut across the grain, you are shortening these fibers which help to make the meat more tender and easier to chew.
  • Bring steak to room temperature. If you’re marinating the meat in the fridge, remove it 30 minutes before grilling.
  • Let the meat rest. It might be tempting to skip this step but for a perfect grilled steak don’t! Resting allows the juices to flow back into the steak for the best tender cut of meat.

Serving Suggestions

After grilling, the juicy meat is thinly sliced and piled onto corn tortillas. You could also try my homemade flour tortillas if you prefer.

As for toppings, I suggest tomatoes and diced onions, and you’d love my cilantro lime crema. It’s fun to set the toppings out in small bowls and let everyone create their own masterpieces!

Grilled Flank Steak Tacos FAQs

What cut of steak is best for tacos?

Flank steak and skirt steak are great options if you have time to marinate them first. Grilled sirloin steak is also a good option.

How do I know when steak is done?

Use a kitchen thermometer to check the internal temperature. Aim for the following temperatures: Medium Rare (130°-140°F), Medium (140°-150°F), Medium Well (150°-160°F), and Well Done (Over 160°F).

Can I make the steak ahead?

This marinade can be made up to 3 days in advance, however, I don’t recommend marinating the meat longer than 24 hours. Typically, I like to add the meat in the morning and grill that evening.

Can I make these in the oven?

Yes, you can still enjoy these flank steak tacos by cooking the meat under the broiler! This method is a bit different than my steak in the oven as we will just use the broiler. Cook under the broiler turning halfway through until it’s cooked to your desired internal temperature (about 6 minutes per side for medium-rare).

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Close up of a grilled flank steak taco with sliced avocado and cilantro in a corn tortilla.

Love marinated steak? More favorites include this skirt steak marinade, easy steak marinade and teriyaki steak marinade!

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Flank steak tacos in a tortilla with sliced avocados and cilantro.

Grilled Flank Steak Tacos

5 from 4 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 20 minutes
Marinate: 30 minutes
Total Time: 1 hour
Servings: 8
These flank steak tacos are made with a simple marinade of citrus, garlic and spices then grilled to perfection! Pile the steak into a tortilla for a summer meal worthy of a restaurant.
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Ingredients 

  • 1 ½ pounds flank steak
  • ¼ cup olive oil
  • 2 limes , juiced
  • 2 garlic cloves , minced
  • 1 teaspoon chili powder , or ground cumin
  • 1 teaspoon Kosher salt , plus more for grilling
  • ¼ teaspoon ground black pepper , plus more for grilling
  • 8 6-inch corn tortillas , warmed
  • 3 Tablespoons freshly chopped cilantro
  • Cotija cheese

Optional toppings: Sliced tomatoes, Diced onions, Avocado, Cilantro lime crema (recipe in notes)

Instructions

  • In a large bowl, whisk together the olive oil, lime, garlic, cumin, salt, and pepper. Transfer to a zip-top bag. Add the steak and press out any excess air before sealing. Marinate at room temperature at least 20 to 30 minutes or up to 24 hours in the refrigerator. Set out 30 minutes before grilling.
  • Remove the steak from the marinade and pat the steak dry with paper towel. Season each side with kosher salt and pepper.
  • Preheat the grill to medium-high heat. Place steak on the grill and cook to desired internal temperature (about 6 minutes per side for medium, depending on thickness of steak). See notes for cooking temperatures.
  • Let rest 5 to 10 minutes before slicing against the grain.
  • Prep desired toppings while steak is resting. (I like to add diced tomatoes, avocado, and onions with the cilantro lime crema (recipe in notes) on top of the cilantro and cotija cheese.)
  • Place steak on top of warm tortillas. Top with cilantro and cotija cheese and any other desired toppings. Serve while warm.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Cooking steak in the oven: Preheat the broiler. Place steak on a baking sheet. Cook, turning once halfway through, until cooked to desired internal temperature (about 6 minutes per side for medium rare, depending on thickness of steak). See notes below for cooking temperatures.
Steak doneness: 
  • Medium Rare (130°-140°F) 
  • Medium (140°-150°F) 
  • Medium Well (150°-160°F)
  • Well (Over 160°F)
Make ahead: This marinade can be made up to 3 days in advance, however I don’t recommend marinating the meat longer than 24 hours. Typically I like to add the meat in the morning and grill that evening. 
Storing: Discard any leftover marinade and do not reuse. You can store leftover meat in a covered container in the refrigerator up to 3 days. 
Toppings: The additional toppings are not included in nutritional value. Feel free to add as you prefer.
Cilantro Lime Crema: For a delicious flavor, add this sauce on top: In a food processor, blend 1/2 cup sour cream, 1/4 cup cilantro, 1 lime (zested and juiced), 1 clove garlic, and 1/2 teaspoon salt. Blend until smooth. Salt and pepper to taste.

Nutrition

Calories: 240kcal, Carbohydrates: 14g, Protein: 20g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 51mg, Sodium: 352mg, Potassium: 365mg, Fiber: 2g, Sugar: 1g, Vitamin A: 94IU, Vitamin C: 5mg, Calcium: 47mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.