Juicy and tender flank steak is marinated in citrus juices and Mexican-inspired seasonings for the most delicious flank steak tacos that are packed with flavor! Perfect for grilling or searing on the stovetop.
Growing up in a Mexican household, tacos were a normal part of life. I ate tacos nearly every day. They’re such a deeply rooted part of my Mexican culture and come in so many varieties. From birria tacos and chicken tacos to crispy potato tacos and tacos al pastor, I’ve had them all.
Here’s why I love these flank steak tacos:
- These flank steak tacos are packed with flavor. They feature a simple yet flavorful marinade. Orange juice helps tenderize the beef and adds a hint of sweetness to balance the Mexican spices like chili powder and cumin.
- Everything cooks quickly. Once the beef is marinated, these flank steak tacos are ready in under 30 minutes, including cooking and rest time.
Flank Steak vs Skirt Steak
Flank steak and skirt steak can be used pretty interchangeably and are good substitutes for one another, but there are some key differences:
- Flank steak is great for marinating. It soaks up marinades really well which helps add plenty of flavor.
- It’s a leaner cut of meat compared to skirt steak. Skirt steak has more fat marbled throughout the steak.
- It can be easier to find in grocery stores, and it’s more cost-effective because you get more steak per pound.
- The key to cooking flank steak and making sure it’s juicy and tender is to cook it on high heat for only several minutes on each side. Cooking it too long can make it tough and chewy since it’s a leaner cut of beef.
I like using flank steak for tacos and fajitas, but you can also use skirt steak if you prefer.
Ingredients in Flank Steak Tacos
- Flank steak: This cut of beef soaks up marinades really well and adds lots of flavor.
- Orange juice: I used orange juice to help tenderize the steak and add a hint of sweetness. You can swap it out for other citrus juices like lime or pineapple.
- Vinegar: White wine vinegar also helps tenderize the beef and gives it a tang. If you don’t have white wine vinegar, distilled white vinegar or apple cider vinegar also works.
- Olive oil: The oil coats the beef and brings the marinade together. Avocado oil or your favorite vegetable oil also works.
- Seasonings: I used a combination of chili powder, onion powder, garlic powder, cumin, and paprika.
- Kosher salt and coarse ground pepper: Using coarse salt and black pepper is important to use on steaks versus fine salt and pepper. Steaks are usually thick and need plenty of seasoning to bring out the flavor of the beef and marinade.
How to Make Flank Steak Tacos
Make the marinade. In a small bowl, whisk together orange juice, olive oil, chili powder, kosher salt, onion powder, garlic powder, ground cumin, smoked paprika, and coarse ground pepper together until well combined.
Marinate the steak. Place the flank steak in a gallon-size ziplock bag and add the marinade. Close the bag and massage the marinade until it fully coats the steak. Marinate in the fridge for at least 2 hours but no more than 8 hours. Marinating for more than 8 hours starts to break down the fibers and makes the steak chewy and mushy.
Prepare the steak. Once it is marinated, transfer it to a cutting board. Using a paper towel, lightly pat the steak to soak up any excess marinade. Lightly drizzle both sides of the steak with additional olive oil and sprinkle additional kosher salt on both sides as well.
Cook the steak. Heat a cast iron skillet over medium-high heat for several minutes. Once hot, place the steak in the skillet and cook for 5-6 minutes on both sides, until the internal temperature of the thickest part of the steak reaches 125℉ for a medium rare.
Rest. Transfer the steak to a cutting board and loosely cover it with aluminum foil. Allow it to rest for 5 minutes.
Slice and serve. Once the steak has rested, slice it into thin strips and serve in tacos with corn tortillas, guacamole, chopped onions, cilantro, and salsa or pico de Gallo.
Recipe Tips
- Flank steak is best cooked to medium-rare. This temperature creates a juicy and tender flank steak that’s not chewy or dry. To do so, take the beef off the grill once it has reached 130°F and let it rest for 5 minutes. I like using an instant-read thermometer to measure the temperature.
- Flank steak is best cooked on high heat for less time to ensure it’s juicy and tender. If you don’t have a grill, a heavy skillet like a cast iron skillet works best to cook it over high heat on the stove. You could also use a grill pan to get those beautiful grill marks.
- Don’t have orange juice? You can use lime or pineapple juice instead.
What to Serve with Flank Steak Tacos
I like serving my tacos in warm corn tortillas or flour tortillas, some pico de gallo, a dollop of guacamole, and a spoonful of salsa Mexicana.
If you want to serve it alongside some side dishes, elote, authentic Mexican rice, avocado salad, and charro beans would go great!
Storing and Reheating
To store, place in an airtight container and refrigerate for up to 1 week.
To reheat, place in a skillet over medium heat and cook until warmed through.
More Mexican Recipes
Flank Steak Tacos
Ingredients
For the flank steak
- ¼ cup orange juice
- 2 tablespoons olive oil, plus more to coat
- 2 tablespoons white wine vinegar
- 2 teaspoons chili powder
- 1 teaspoon kosher salt, plus more to coat
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper, plus more to coat
- 1 pound flank steak
For serving
- Warm corn or flour tortillas
- Diced onions
- Chopped cilantro
- Guacamole
- Fresh salsa or pico de gallo
Instructions
- In a small bowl, whisk together the orange juice, olive oil, vinegar, chili powder, salt, onion powder, garlic powder, cumin, smoked paprika, and black pepper until well combined.
- Add the flank steak and marinade into a large plastic storage bag or large baking dish. Massage the marinade into the steak until it’s evenly coated, then seal or cover, and refrigerate for 2 hours, up to 8 hours.
- Remove the steak from the marinade and shake off any excess liquid. Transfer it to a cutting board and lightly pat it dry with paper towels.
- Lightly drizzle the steak with olive oil on both sides and season it with a small sprinkle of kosher salt and pepper on both sides.
- To grill: Heat a grill on high heat. Add the flank steak and cook for 4 to 8 minutes per side depending on the thickness of the meat.
- To cook on the stove: Heat a cast iron skillet or grill pan over medium-high heat. Add the flank steak and cook for 5-8 minutes on each side depending on the thickness of the meat.
- When the steak’s doneness is to your liking (an internal temperature of 130°F for medium rare, 140°F for medium, 150°F for medium-well, and 160°F for well done), transfer it to a cutting board and let it rest for 5 minutes.
- Slice it against the grain into thin strips and serve in warm corn or flour tortillas with a dollop of guacamole, diced onions, chopped cilantro, and your favorite fresh salsa or pico de gallo.
Notes
- Vinegar: You could also use apple cider vinegar or white distilled vinegar.
- Orange juice: If you don’t have orange juice, you can use lime or pineapple juice instead.
- Flank steak is best cooked to medium-rare. This temperature creates a juicy and tender flank steak that’s not chewy or dry. To do so, take the beef off the grill once it has reached 130°F and let it rest for 5 minutes. I like using an instant-read thermometer to measure the temperature.
- Flank steak is best cooked on high heat for less time to ensure it’s juicy and tender. If you don’t have a grill, a heavy skillet like a cast iron skillet works best to cook it over high heat on the stove. You could also use a grill pan to get those beautiful grill marks.
Nutrition Information
Photography by Ashley McLaughlin.
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