Flank Steak Tacos
These flank steak tacos bring bold, citrusy carne asada flavor to your dinner table. Juicy grilled beef wrapped in tortillas makes for a quick and satisfying meal.
Servings: 4 people
Equipment
Ingredients
- 2 Pounds flank steak cut into thin, wide strips
- 1/3 Cup olive oil
- 1/4 Cup lime juice fresh
- 1 orange juiced
- 1/4 Cup red wine vinegar
- 2 Teaspoons brown sugar
- 1 Teaspoon garlic minced
- 1 Teaspoon salt
- 2 Tablespoons Worcestershire sauce
Optional Glaze
- 6 Tablespoons BBQ sauce
To Make the Tacos
- 1 Package flour tortillas taco-sized
Optional Toppings
- avocado slices
- tomatoes chopped
- crumbled queso blanco or shredded Mexican blend cheese
- red onion chopped
- lime wedges
- guacamole
- sour cream
- chilies minced or sliced
- cilantro
Instructions
- In a bowl, combine the olive oil, lime juice, orange juice, red wine vinegar, brown sugar, minced garlic, salt, and Worcestershire sauce. Stir to combine.
- Put the steak in a large Ziploc bag and pour the marinade over it. Seal the bag tightly.
- Shake to cover and place in the refrigerator for between 2 and 24 hours.
- When ready to cook, preheat your grill to very hot and take the meat out of the refrigerator, letting it come to room temperature.
- Using tongs, remove the meat from the marinade and place on the grill. Brush with BBQ sauce.
- Leave the meat on the grill for 5 to 10 minutes, then flip it over. Brush the other side with BBQ sauce if liked.
- Let it grill for another 5 to 10 minutes. If you like your meat a bit rarer, 5 to 7 minutes per side is good.
- Check for doneness and grill for a few more minutes if necessary.
- Remove and brush with BBQ sauce again if you want.
- Slice the beef to serve in tortillas with your preferred toppings, or serve it with your preferred side dishes, alongside eggs and hash browns or in sandwiches.
Notes
Marinate at least 2 hours: Let flavors fully penetrate the meat.
Slice against the grain: Keeps the steak tender with each bite (this is important!)
Preheat the grill: High heat locks in juices and adds nice char.
Warm tortillas: Heat shells briefly to make them flexible and soft.
Slice against the grain: Keeps the steak tender with each bite (this is important!)
Preheat the grill: High heat locks in juices and adds nice char.
Warm tortillas: Heat shells briefly to make them flexible and soft.
Nutrition
Calories: 547kcal | Carbohydrates: 18g | Protein: 49g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 136mg | Sodium: 901mg | Potassium: 975mg | Fiber: 1g | Sugar: 14g | Vitamin A: 137IU | Vitamin C: 24mg | Calcium: 84mg | Iron: 4mg
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