Marinated Flank Steak Tacos (Easy + Fresh)

The best taco spots always have perfectly seasoned, tender meat. Well, of course, I had to figure out how to do it at home. Luckily for me, I got this recipe for flank steak tacos from a dear friend, and it was everything I hoped for. A bold, citrus marinade (but not tooooo citrusy), and low prep. Amen. My two favorite things for an easy dinner recipe.

I love making these tacos. They are the perfect combination of impressive yet doable – my favorite kind of recipe.

Ingredients and Tools You’ll Need

Look for a steak that’s even and has a rich red color. I like to use the La Costeña chipotle peppers, and you can find them at my link below. Try to use fresh, not bottled, citrus if you can. It really brings out the marinade’s flavor. Make sure you have a sharp chef’s knife and cut AGAINST the grain.

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If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

Ingredients

• 1 ½- 2 pounds flank steak (can also use a skirt steak or flat iron steak)
• ¼ cup soy sauce
• ¼ cup freshly squeezed lime juice
• ¼ cup freshly squeezed orange juice
• ¼ cup chopped cilantro, about ½ bunch
• 2 teaspoons minced garlic cloves
• 2 teaspoons diced chipotle peppers in adobo sauce
• 2 teaspoons coarse salt divided (kosher, sea salt, or Himalayan pink salt)
• 1½ teaspoons coarsely ground pepper divided
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 6 Fajita-size flour tortillas or super-size corn tortillas

Optional Toppings

• cilantro, avocado, guacamole, pico de gallo, lettuce or cabbage, sour cream, avocado crema, salsa, cotija cheese, shredded cheddar/monterey jack cheese, scallions, lime wedges 

How to Make Flank Steak Tacos

Step One: Make The Marinade

In a small bowl, whisk together the soy sauce, lime juice, orange juice, minced garlic, diced chipotle peppers, 1 teaspoon salt, chili powder, cumin, oregano, and ½ teaspoon pepper.

Step Two: Marinate

Using a 2-gallon Ziploc bag or a casserole dish, place the steak and marinade in the bag or dish, completely covered and sealed. Marinate in the fridge for 1 to 4 hours, turning the steak over halfway through. (If you only marinate for an hour, you can keep it at room temperature.)

Step Three: Season With Salt and Pepper

30 minutes before cooking, remove the steak and place it on a cutting board. Pat dry with a paper towel and sprinkle both sides with the remaining 1 teaspoon of salt and 1 teaspoon of pepper. Let it sit at room temperature for 30 minutes.

Step Four: Prep For Cooking

Preheat the broiler (most ovens are about 500℉). Place the steak on a baking sheet (optional: line with foil for easy cleanup).

Step Five: Broil

Broil the steak about 5-6 inches from the heat for 7 minutes on each side. Remove from the oven, tent with foil, and let sit for 10-15 minutes before slicing.

Step Six: Warm Tortillas

Wrap tortillas in damp paper towels, place on a large plate, and microwave for 20-30 seconds.

Step Seven: Slice

With a sharp knife, thinly slice the steak at a slight angle against the grain.

Step Eight: Serve

Place a few steak slices in a tortilla and top with desired toppings to serve. Serve warm.

Storage Instructions

Store leftover meat separately from tortillas and toppings in the fridge for up to 4 days. Reheat gently at 250°F to maintain tenderness – high heat will quickly dry out the meat.

For make-ahead prep, prepare the marinade up to 2 days in advance and store it in the fridge.

What to Serve with Flank Steak Tacos

Serve in tortillas with whatever toppings you want – cilantro, avocado, guacamole, pico de gallo, lettuce or cabbage, sour cream, avocado crema, salsa, cotija cheese, shredded cheddar/monterey jack cheese, scallions, lime wedges.

Here are some ways to use leftovers and other sides to include.

• Turn your leftovers into steak salad, quesadillas, or breakfast tacos with scrambled eggs.
• Have some cilantro lime rice on the side, with or without the chicken.
• Grab some tortilla chips and guacamole or salsa from the store.
• Serve some key lime margaritas for the adults.
• Grab some churros or tres leches cake from the bakery.

More Taco-Inspired Recipes To Try

• Slow cooker shredded beef tacos are so budget-friendly, and you can use the leftover meat for sandwiches the next day!
• Try my tasty and filling slow cooker sweet pork recipe to fill tacos, burritos, or enchiladas.
• This chicken taco pasta bake is creamy, cheesy, and tastes like tacos! It’s my most requested dinner.
• Baked beef chimichangas are crispy without the mess.

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