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.

Flank Steak Tacos

Tender meat with a bright citrus-chipotle marinade. These cook quickly under the broiler, making them perfect for both weeknight dinners and casual entertaining. Makes 6 servings.

Cook Time 14

Marinade Time 4

Total Time 4 14

Serving Size servings

Ingredients

1 ½- 2 pounds flank steak
¼ cup soy sauce
¼ cup freshly squeezed lime juice
¼ cup freshly squeezed orange juice
¼ cup chopped cilantro about ½ bunch of cilantro
2 teaspoon minced garlic cloves
2 teaspoons diced chipotle peppers in adobo sauce
2 teaspoons coarse salt divided
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

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Instructions

Make 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.
Marinate. Using a 2-gallon Ziploc bag or a casserole dish, place steak and marinade in the bag or dish completely covered and sealed. Marinate in the fridge for 1 to 4 hours, turning the steak to the other side halfway through. (If you only marinate for an hour, you can keep it at room temperature).
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.
Prep for cooking. Preheat the broiler (most ovens are about 500 degrees Fahrenheit.) Place steak on a baking sheet (optional: line with foil for easy cleanup).
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.
Warm tortillas. Wrap tortillas in damp paper towels, place on a large plate, and microwave for 20-30 seconds in the microwave.
Slice. With a sharp knife, thinly slice the steak at a slight angle against the grain.
Serve. Place a few steak slices in a tortilla and top with desired toppings to serve. Serve warm.

Notes

Any coarse salt will do…kosher, sea salt, or freshly ground Himalayan pink salt.
I used La Costeña’s brand of diced chipotles.
The steak can also be grilled on medium-high heat for the same amount of time on each side. If you want your steak rare or medium rare, cook for 4-6 minutes on each side or check with a meat thermometer; 125 degrees Fahrenheit is rare to medium rare.
Tortillas can also be warmed with a bit of butter or oil in a skillet for 30 seconds or a minute on each side, wrapped in foil in the oven for 15-20 minutes, or put directly under a broiler for a minute or two on each side.
A skirt steak or flat iron steak could substitute for flank steak.

The marinade is really the star of this recipe. The citrus juice tenderizes the meat and adds brightness, the soy sauce adds depth and helps create that crust, and the chipotle peppers add some smokiness. But don’t over-marinate on me. Longer is not, in fact, better. Keep it 1-4 hours to keep the meat’s texture.

thinly sliced steak pieces on wooden cutting board.

Pay attention to the temperature here, too. Let the meat come to room temperature before cooking to make sure it heats evenly under the broiler. Finally, let it rest after cooking to keep the flavorful juices inside.

Kitchen Wisdom

This recipe relies on its slicing technique to get those classic restaurant-style strips. You want to use a sharp knife and cut at a slight angle. Cut against the grain (opposite to the long muscle fiber lines). This breaks the tough fibers up, giving you tender meat instead of chewy meat.

Say it with me: against the grain!

Tips for Success

Pat the meat completely dry before seasoning – any moisture will affect the crust forming.

Keep the meat at least 5-6 inches from the broiler to prevent burning before the inside cooks.

Look for a deep brown crust before flipping; don’t just rely on the suggested time.

Let the meat rest a full 10 minutes – if you cut too soon, you’ll lose all the juices.

Ingredients and Equipment

Flank Steak: Look for one that has an even thickness and a rich red color

Chipotle Peppers in Adobo: This adds smokiness and heat – I like to use the La Costeña brand

Fresh Citrus: You really want fresh, not bottled, to bring out the flavor in the marinade. It also helps balance the acidity.

Heavy-Duty Baking Sheet: A sturdy, rimmed sheet won’t warp under the high broiler heat and will help contain the juices. If yours tends to warp, double up and use two stacked together.

Sharp Chef’s Knife: Essential for those thin, clean slices – a dull knife will tear the meat and release precious juices.

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Make It Your Own

This steak is a great base, but you can change it up.

Use skirt steak or flat iron steak instead – just adjust the cooking time based on the thickness.
If you don’t like heat, you can reduce or omit the chipotles and add an extra teaspoon of chili powder.
Try a different marinade, like my Asian marinated flank steak with a soy sauce, ginger, and garlic marinade.

Storage & Serving

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.

Turn your leftovers into steak salad, quesadillas, or breakfast tacos with scrambled eggs.

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.

I love making these tacos. They are the perfect combination of impressive yet doable – my favorite kind of recipe. I hope these become a favorite for you, too.

Flank Steak Tacos