Grilled Flank Steak Tacos

A plate of two flank steak tacos stuffed with cabbage, grilled steak, corn, tomatoes, avocado, salsa, cheese, and cilantro. Around the plate is a plate of lime wedges, a bowl of salsa, and a plate of tortillas.

4.75 from 4 votes

Grilled Flank Steak Tacos

These grilled flank steak tacos are the perfect summer recipe! Made with a sweet, tangy, and spicy marinated steak and then stuffed into tortillas with cabbage, corn salsa, and cheese. Everyone will love these!

Course Main Course

Cuisine Mexican

Keyword flank steak tacos, grilled steak tacos, marinade flank steak tacos

Prep Time 10

Cook Time 10

Marinating Time 2

Total Time 2 20

Servings tacos

Calories 261kcal

Author Kelly Nardo

Ingredients

Flank Steak Marinade:

1 1/2 pounds flank steak
1/4 cup coconut aminos
1/4 cup lime juice
2 cloves garlic, minced
1 1/2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon red pepper flanks
1/4 teaspoon salt
1/4 teaspoon pepper

For serving:

8 corn tortillas
2 cups shredded cabbage (120 grams)
2 cups corn salsa (use fresh or homemade)
1/2 cup tomatillo salsa
1/4 cup cotija cheese
freshly chopped cilantro
lime juice

Instructions

Make the steak marinade. Mix together coconut aminos, lime juice, garlic, chili powder, paprika, cumin, red pepper flakes, salt, and pepper in a jar.
Marinate the steak. Add steak to a baking dish or plastic bag and pour over the marinade, making sure to evenly coat all sides. Marinate for at least 30 minutes, up to 2 hours. If desired you can turn/mix it every few hours to ensure coating.
Prep your remaining ingredients while the steak marinades. Make your corn salsa and shred your cabbage. Place in the fridge until ready to use.
Grill your steak. Take the steak out of the refrigerator and let it come up to temperature. While it is doing so, light your grill to medium-high heat (around 400-450 degrees). Once hot, place steak close to direct heat and grill for 3-5 minutes. Flip and cook for another 3-5 minutes depending on how thick your steak is, or until internal temperature reaches 130-135 degrees (for medium-rare). Let rest for 5-7 minutes.
Optional - warm your tortillas. If desired, you can heat up your tortillas so they are pliable. I like to do this on my gas stove as this way gives them some nice char marks for a little more flavor. To do so, light your stove to low-medium heat. Put tortillas directly over the flames and cook for 15-30 seconds, flip, and cook another 15-20 seconds. The edges might get a little charred, but that's okay! You can also heat them up in a hot cast iron skillet on the stove by placing them in the pan and heating them for 30 seconds on each side. Repeat with all tortillas. Wrap them in a kitchen towel to keep them warm.
Build your tacos. Assemble your tacos by filling your tortillas with a little shredded cabbage, a few pieces of steak, some corn salsa, tomatillo salsa, a sprinkle of cotija cheese, some cilantro, and a squeeze of lime juice. Repeat with remaining tortillas.
Enjoy! Serve with your favorite sides or eat as is!

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