Flank Steak Tacos

Hey friends, welcome! Today, I want to share a recipe that’s a regular in my dinner rotation: Flank Steak Tacos.

There’s just something special about them. The sizzle of the steak hitting a hot pan. The incredible smell of the marinade. The fun of piling on your favorite toppings. It’s a meal that feels like a party, even on a regular Tuesday night.

I’ve been making these for years, and I’ve finally perfected a marinade that’s so good but also incredibly simple. It’s inspired by authentic Mexican carne asada, but I’ve tweaked it so you can whip it up with stuff you probably already have.

The secret? It’s a simple mix of orange juice, vinegar, and a few key spices. This little concoction doesn’t just add flavor. It works its magic on the flank steak, making it unbelievably tender. Seriously, it practically melts in your mouth.

I’m going to walk you through every single step, just like I’m in the kitchen with you. Let’s make some amazing tacos.

What to Expect: Your Taco Game Plan

Before we jump in, here’s a quick look at how this will go. Don’t worry, it’s easier than you think.

This recipe is perfect for anyone, whether you’re a pro in the kitchen or just starting out. The hardest part is waiting for the steak to marinate, and that’s all hands-off time. The actual cooking is fast.

The good news? You can totally prep ahead. Make the marinade and get the steak soaking the day before. Chop your toppings in the morning. When it’s dinnertime, all you have to do is grill for a few minutes and assemble. Dinner is on the table in 15 minutes.

• Prep time: 5 minutes
• Cook time: 12 minutes
• Marinating time: 2 hours (minimum!)
• Total time: 2 hours 17 minutes
• Servings: 4

The Tools for the Job

You don’t need any fancy gadgets. Here’s the simple stuff you’ll need:

• For Prep: A small bowl, a whisk, a big ziplock bag or a baking dish, a cutting board, and a good knife.
• For Cooking: A grill is great, but a heavy pan works just as well. I love my cast-iron skillet for this. You’ll also need tongs and an instant-read meat thermometer. I’m telling you, the thermometer is my secret weapon for perfectly cooked steak every time. No more guessing!

Cooking for a Crowd? Or Just for Two?

This recipe is super easy to adjust. Here’s a quick cheat sheet to help you scale it up or down.

Servings	Flank Steak	Orange Juice	Olive Oil	Vinegar	Chili Powder
2	1/2 pound	2 tbsp	1 tbsp	1 tbsp	1 tsp
4	1 pound	1/4 cup	2 tbsp	2 tbsp	2 tsp
8	2 pounds	1/2 cup	1/4 cup	1/4 cup	4 tsp

A quick note: For the other spices, just cut them in half for 2 servings or double them for 8. Easy peasy.

The All-Star Ingredients

Let’s talk about what makes these tacos so good. It all starts with simple, quality ingredients.

At the heart of our marinade is ¼ cup of fresh orange juice, 2 tablespoons of olive oil, and 2 tablespoons of white wine vinegar. The juice and vinegar are what make the steak so tender. If you don’t have white wine vinegar, apple cider vinegar or a squeeze of fresh lime works great, too.

Now for the flavor. The spice blend is where the magic really happens:

• 2 teaspoons of chili powder
• 1 teaspoon each of kosher salt, onion powder, and garlic powder
• ½ teaspoon each of cumin, smoked paprika, and freshly ground black pepper

Don’t skip the smoked paprika! It adds this amazing, subtle smokiness that makes the steak taste like it came off a wood-fired grill, even if you cook it inside.

And of course, our star: a 1-pound flank steak. Try to find a piece that has a nice, even thickness so it cooks evenly. If your store is out of flank, skirt steak or flat-iron steak are fantastic substitutes.

One last tip: Let your steak sit on the counter for 20-30 minutes before you cook it. Bringing it to room temp helps you get that perfect, dark crust.

For serving, go wild! Warm up some corn or flour tortillas. I always put out bowls of diced onion and chopped cilantro. If you want to take it up a notch, add some creamy guacamole and a spoonful of fresh pico de gallo.

Step-by-Step: Let’s Do This!

Alright, time for the fun part. Follow along and you’ll be a taco pro.

Step 1: Mix the Marinade

In a small bowl, whisk together the orange juice, olive oil, vinegar, and all those spices. Give it a good whisk until it comes together. It should look like a reddish-brown, fragrant sauce. Go ahead, give it a smell. You’ll get that bright citrus, the warm chili… it’s the smell of awesome tacos to come.

Step 2: Let the Steak Marinate

Put your flank steak into a large ziplock bag or a baking dish. Pour that beautiful marinade all over it. Now, give it a little massage for about 30 seconds, making sure the steak is completely coated. Seal the bag, squeezing out the air, or cover the dish and stick it in the fridge.

Let it marinate for at least 2 hours. This is not a suggestion! This is when the acid is tenderizing the meat. You can let it go for up to 8 hours, but any longer and the texture can get a little weird.

Step 3: Get Ready to Sear

Take the steak out of the marinade and let any excess drip off. Place it on a cutting board and pat it completely dry with paper towels. This is maybe the most important tip I can give you. A dry steak sears and gets a delicious crust. A wet steak just steams.

Drizzle a little more olive oil on both sides and give it one last sprinkle of salt and pepper.

Step 4: Time to Cook!

You’ve got two great options here.

• On the Grill: Get that grill cranked up to high heat. You want it hot. Place the steak on the grates and cook for 4 to 8 minutes per side. Try not to mess with it too much—let those gorgeous grill marks form.
• On the Stovetop: Heat a cast-iron skillet over medium-high heat until it’s super hot and you see little wisps of smoke. Add the steak. You should hear a loud, satisfying TSSSSSS. That’s the sound of flavor. Cook for 5 to 8 minutes per side until you have a deep, dark crust.

How do you know when it’s done? Use that meat thermometer! It takes all the guesswork out of it.

Doneness	Internal Temperature	What to Look For
Medium Rare	130°F (54°C)	Deep red center, very juicy
Medium	140°F (60°C)	Pink center, slightly firmer
Medium-Well	150°F (65°C)	Slightly pink center, much firmer
Well Done	160°F (71°C)	Brown throughout, very firm

Step 5: The All-Important Rest

When the steak is cooked just how you like it, move it to a clean cutting board. Now for the hard part: let it rest for 5-10 minutes. I know, it’s so tempting to slice right in, but this step is critical. Resting lets all the juices settle back into the meat. If you skip this, all that flavor will run out onto your cutting board.

Step 6: Slice and Build Your Taco

Look closely at the steak. You’ll see the lines of the muscle, or the “grain,” running in one direction. You want to slice the steak thinly against that grain. This makes every bite incredibly tender.

Now for the grand finale! Grab a warm tortilla, pile on a few strips of that juicy steak, and load it up with your favorite toppings.

Mix It Up a Little

This recipe is a great starting point. Feel free to make it your own!

• Want more heat? Add a minced jalapeño or a pinch of cayenne pepper to the marinade.
• Feeling fancy? Whip up a quick lime crema (sour cream + lime juice + salt) to drizzle over the top, and crumble on some cotija cheese.
• Need it low-carb? Skip the tortillas and serve the steak over a big salad or in lettuce cups.

Serving and Leftovers

I love serving these “family style.” I put the platter of sliced steak in the middle of the table with little bowls of all the toppings. It turns dinner into a fun, build-your-own taco bar.

If you have leftovers (which is a big “if”!), store the steak and toppings in separate containers in the fridge for up to 3 days. To reheat the steak, please don’t use the microwave—it’ll make it rubbery. Instead, just toss the slices in a hot, lightly oiled pan for about a minute until they’re warmed through.

There you have it. Enjoy the process, and get ready for some of the best homemade tacos you’ve ever had!

Print