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These steak tacos are made with flank steak marinated in a homemade wet rub, then served on warm, cheese-grilled tortillas. I love serving them with guacamole or avocado crema!
These tacos are super flavorful and feed a large crowd. For more taco recipes, check out these crockpot chicken shredded tacos and chorizo tacos!
Table of Contents
INGREDIENT NOTES
See the recipe card below for ingredient quantities and complete instructions.
- Steak – Although flank steak is my favorite steak to use for tacos, feel free to use skirt steak or ribeye steak instead. I highly recommend using good-quality steak for the best tender tacos!
- Tortillas – Flour or corn tortillas work, just make sure to warm them up for best results.
- Cheese – I like to melt some cheese directly onto the tortillas, but you can also sprinkle cold shredded cheese on top of the steak as a topping if you prefer. Any type of cheese will work, but I really like using Oaxaca or mozzarella cheese.
- Limes – If you don’t have limes on hand, lemons work!
TOP TIPS
- I love topping tacos with raw onions, but caramelized onions taste even better!
- I prefer to cook the flank steak for 3-4 minutes on each side, then remove it from the skillet, chop it up, and return it to the skillet for another minute or two to absorb all the flavors left behind. You can also season with more salt and pepper if needed.
- When cutting the flank steak, make sure to let it rest for a few minutes and cut against the grain.
- I strongly recommend marinating the steak overnight in the fridge for the best flavor, but if you’re short on time, make sure to marinate it for at least one hour.
- Heat the tortillas right before serving!
STORAGE
If you have any leftover meat, place it in an air-tight container and refrigerate for up to 3 days. Simply reheat on a grill on the stovetop or in the microwave until heated through.
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Steak Tacos
These steak tacos are made with flank steak marinated in a homemade wet rub, then served on warm, cheese-grilled tortillas.
Equipment
- Grill or Cast Iron Skillet
- large bowl
Ingredients
- 2 lbs flank steak
Marinade
- 1/2 cup olive oil
- 1 tbsp soy sauce
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp oregano
- 1 tsp chili powder
- 3 tbsp chipotle sauce, in adobo sauce
- 1 tsp salt, or to taste
- ½ tsp black pepper , or to taste
- 2 garlic cloves, finely minced
- 1 orange, juiced
For Serving The Tacos
- 8-12 corn or flour tortillas
- limes
- Oaxaca cheese , or mozzarella cheese
- raw onions
- fresh cilantro
- guacamole , optional
- avocado crema
Instructions
- In a large bowl, combine all of the marinade ingredients. Feel free to check for seasoning and add more salt and pepper if needed.
- Place the flank steak in the bowl and coat on both sides with the marinade. Cover it and refrigerate for at least one hour, but preferably overnight.
- Be sure to take the steak out of the fridge at least 30 minutes before cooking to ensure it cooks evenly. Cooking cold steak can cause it to seize up.
- Heat some oil in a grill or cast iron skillet over medium-high heat. Add the steak to the skillet and cook for 3-4 minutes on each side.
- Take the steak out of the skillet and let it rest for a few minutes. Slice it against the grain into strips, then cut those strips into small cubes.
- Place the steak cubes back into the skillet and cook it for a few extra minutes and check for seasoning. Add more salt and pepper if needed.
- Heat a little oil in a skillet and cook the tortilla for about 30 seconds. Flip it, add cheese, cover with a lid, and let the cheese melt for a few seconds. Remove the tortilla from the skillet, top it with the cooked steak cubes, and garnish with fresh cilantro, onions, lime juice, and your choice of hot sauce, avocado crema, or guacamole.
Notes
- I prefer to cook the flank steak for 3-4 minutes on each side, then remove it from the skillet, chop it up, and return it to the skillet for another minute or two to absorb all the flavors left behind. You can also season with more salt and pepper if needed.
- When cutting the flank steak, make sure to let it rest for a few minutes and cut against the grain.
- I strongly recommend marinating the steak overnight in the fridge for the best flavor, but if you’re short on time, make sure to marinate it for at least one hour.
- Heat the tortillas right before serving!
Nutrition
Calories: 388kcal | Carbohydrates: 20g | Protein: 28g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 68mg | Sodium: 703mg | Potassium: 492mg | Fiber: 2g | Sugar: 3g | Vitamin A: 116IU | Vitamin C: 9mg | Calcium: 86mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Amazing!