Grilled Flank Steak Tacos are an easy and delicious way to celebrate warm summer nights on the back porch!
We don’t eat steak all that often around our house. I remember as a young kid, my parents would have steaks along with baked potatoes every Friday night. For us, our weekend comfort food is homemade pizza…especially during football season. Saturday night pizza and college football is the best! But in the warmer months, you can usually find us outside by the grill when it comes to dinner time. (Plus, baseball is way too boring to watch on tv. I’d much rather be outside!)
My in-laws came in town a few weeks ago, and we stopped by the store to grab some food. They were staying for a week, and we didn’t have much in the fridge. As I walked by the meat department, my eyes landed on flank steak. We used to use flank steak for fajitas, but it always came out tough. So we eventually just shifted over to veggies and chicken for our fajitas.
But I decided to go out on a limb and grab some flank steak. I’ve had delicious flank steak before, so I figured we had to just be doing something wrong. Sure enough. I was right that we were wrong. (Haha!) Turns out the problem came from marinating the flank steak overnight. Flank steak shouldn’t be marinating more than 1-2 hours. 8+ hours > 1-2 hours. And our flank steak for those fajitas was definitely tough as a result.
But hey, a side bonus of marinating flank steak for just 1-2 hours is that it requires less planning to make dinner. I grabbed a nice large steak with the goal of making flank steak tacos for dinner. And it totally worked! I went with cilantro + lime as the primary flavors, and more importantly I only marinated that flank steak for ~45 minutes. And it was more of a paste than a marinade. Guess what? That steak wasn’t tough at all. In fact, these Grilled Flank Steak Tacos were quite tasty! So tasty that the father-in-law went back for seconds.
As I’ve noted before, anything can be turned into tacos. Anything. We always keep the basic taco ingredients (tortillas, sour cream, onions, etc.) around the house, so it’s no surprise that our leftovers often get transformed into tacos when we need to mix up our dinners a bit. But in this case, I actually set out to make tacos. Grilled flank steak tacos. And we will most definitely be making these again…and soon. Especially now that the weather is warm and baseball has taken over the world of sports. Here’s to summer evenings and time spent on the back porch!
Grilled Flank Steak Tacos
For the Paste
- ½ cup fresh cilantro chopped
- 1½ tsp garlic minced
- ¾ tsp chili powder
- ¾ tsp ground cumin
- ½ tsp salt
- ¼ cup canola or vegetable oil
- 2 tsp lime juice
For the Steak
- 1½-1¾ pounds flank steak ~ ½”-¾” thick, trimmed of excess fat
- 1 Tbsp kosher salt
- 1 tsp black pepper
- Canola or vegetable oil for brushing grill grates
For the Tacos
- 8 6” flour tortillas
- 1 cup fresh corn
- ½ cup red onion diced
- Fresh cilantro
- Sour cream
- Lime wedges
For the Paste
- Using a food processor or mini-chopper, add all ingredients except for lime juice; pulse until well combined.
- Transfer 1 Tbsp of Paste into a small bowl and mix with the lime juice; set this mixture aside. (Note: it will be used after grilling.)
For the Steak
- Using a fork, poke steak every ~2”. Place steak in glass or porcelain baking dish. Spread Paste evenly on both sides of steak and then sprinkle with salt and pepper. Cover dish and let rest at room temperature for 30-60 minutes.
- Preheat grill to medium heat. Brush grates with canola or vegetable oil.
- Grill for 8-10 minutes over medium-high heat, flipping after 4 minutes. (Note: Feel free to adjust grilling time to match personal preferences for doneness of steak. 8-10 minutes should yield a fairly well-done flank steak.)
- Remove steak from grill; let rest for 5 minutes before slicing.
- Cut steak against the grain into ¼” slices. Place slices in large bowl; add reserved Paste and toss until well coated.
For the Tacos
- Place several slices of steak on each tortilla. Top with corn, onion, cilantro and sour cream. Serve with lime wedges.