Marinated Flank Steak Tacos

Name: Marinated Flank Steak Tacos
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 1 ¼ pound Flank Steak; 2 Tablespoons Olive Oil; 2 teaspoons Chili Powder; 1 ½ teaspoon Salt; 1 teaspoon Onion Powder; 1 teaspoon Cumin; 1 teaspoon Oregano; 1 teaspoon Black Pepper; Juice from 2 Limes; Juice from 1 Orange; ½ Cup Cilantro, chopped; 3 cloves Garlic, minced; 1 Jalapeno, seeds remove & sliced; Tortillas, flour or corn; Avocado or Guacamole; Pico de Gallo

by Kayla Berman on September 23, 2025 0 comments

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Spice up your dinner table with my easy Marinated Flank Steak Tacos recipe. Made with just a handful of ingredients and only 20 minutes of active kitchen time, this juicy, tender chili-lime beef is perfect for slicing thin and tucking into tortillas with all your favorite toppings. Your next Taco Tuesday just got a whole lot tastier!

I’ve always loved tacos—particularly meaty ones stuffed with Dutch oven pork carnitas or crockpot salsa chicken—but these grilled flank steak tacos might be my favorite. Why? I don’t have to work hard to achieve craveworthy juiciness and zippy Mexican-inspired flavor. Just whip up a quick marinade, throw your meat in to rest, then grill it up!

And, once it’s been marinated and cooked, this flank steak taco meat is super versatile. Use the beefy strips to make my marinated steak taco salad, add extra muscle-building power to high protein breakfast burritos, tuck into tortillas with black bean and corn salsa, or make fajitas with the veggies from my sheet pan chicken fajitas recipe.

For all my macro counters out there, you’ll be pleased to note that each serving has 30 grams of protein and zero carbs. The meat is also Whole30 and paleo-friendly, gluten-free, dairy-free, and generally free from allergens. In other words, if you’ve got company coming for dinner, these inclusive (and impressive!) marinated flank steak tacos are a great choice.

Love tacos as much as I do? Check out my crispy chicken tacos, Baja shrimp tacos, chicken fajita tacos, and Big Mac smashburger tacos next!

Why You’ll Love This Flank Steak Recipe

Versatile – While I tend to use this grilled flank steak for tacos, there are many more ways to put it to use—in burritos, grain bowls, or salads, or as the main event with a few sides!
Quick & Easy – Marinated and grilled meat is one of the easiest meals to prepare. There’s very little prep, and, since we’re cooking it on the grill, super minimal cleanup. You’ll only dirty a small mixing bowl, a ziploc bag, some tongs, and a cutting board.
Fresh & Flavorful – Spicy chiles, zesty citrus juice, and warming spices combine to make these Mexican-inspired flank steak tacos impressively flavorful, all with no fuss. When you add crunchy shredded lettuce, creamy avocado, and acidic salsa to the mix, every bite is bursting with beach-ready boldness the whole family will love.

Nutritional Deep Dive

Each serving of the marinated flank steak comes in at about 285 calories, with 18 grams of fat, 30 grams of protein, and zero carbs or fiber. That’s a fantastic macro profile if you’re looking for a high-protein, low-carb meal, and ideal for supporting muscle repair and keeping you satisfied.

As a bonus, the antioxidant-rich fresh citrus marinade not only makes the steak more tender and flavorful but also helps your body better absorb the nutrients in the beef. Hooray!

That said, there’s always room to tweak my recipes to help better suit your needs. Here are just a few ideas to get you started:

Boost the protein. Add a dollop of Greek yogurt in place of sour cream, sprinkle on some shredded cheese, or even top with black beans for extra protein power in these flank steak tacos.
Add more fiber. Swap regular flour tortillas for whole-wheat or corn tortillas, which pack more fiber per bite. Load your tacos with high-fiber veggies like shredded lettuce, cabbage, peppers, or roasted corn to add more roughage that’ll keep you fuller longer.
Lighten it up. To reduce overall calories, use smaller street-style tortillas, go easy on higher-fat toppings like cheese or crema, or serve your steak taco fillings over a bed of leafy greens instead of a tortilla for a taco salad vibe.
Play with the base of your bowl. This can boost fiber (if you opt for something like brown rice), add protein (quinoa) or lower carbs and calories (cauliflower rice).

INGREDIENT SPOTLIGHT:

Flank steak is a lean, flavorful cut that comes from the abdominal muscles of the cow. Because it’s naturally lower in fat compared to richer cuts like ribeye, it delivers plenty of protein without going overboard on calories. When marinated for our tacos, it tenderizes beautifully and soaks up all the citrusy, garlicky, and spicy notes for a flavor fiesta.

But, remember: beef is packed with essential nutrients beyond just protein. It’s a great source of iron (important for oxygen transport in your blood), zinc (for immune health and healing), and B vitamins—especially vitamin B12, which helps with energy production and nervous system function.

It’s also worth noting that choosing grass-fed beef offers additional health benefits over conventional. Grass-fed meat generally contains higher levels of omega-3 fatty acids (anti-inflammatory and heart-healthy) and more conjugated linoleic acid (CLA), which has been linked to improved body composition. They also tend to have more antioxidants like vitamin E!

Ingredients & Substitutions

Flank Steak – A lean, flavorful cut that takes well to marinades and cooks quickly. Skirt steak or flat iron make great substitutes.
Chili Powder – This spice blend adds smoky warmth and color to the marinade. You can swap in smoked sweet paprika if you want less heat but still some depth.
Onion Powder – Brings a subtle sweetness and savoriness without chopping fresh onion. If you prefer, use grated onion instead.
Cumin – Earthy and slightly nutty, cumin is a classic taco spice. Ground coriander can be used for a lighter, citrusy flavor if you prefer.
Oregano – Mexican oregano is traditional, but Italian oregano works fine too. (If you have it, marjoram is actually a closer substitute for Mexican oregano than the Mediterranean variety.)
Fresh Lime & Orange Juice – Bright, citrusy acidity tenderizes the meat while adding freshness. Lemon juice can stand in for the lime if needed.
Cilantro – Fresh sprigs lend a fresh, herby finish. If you’re not a fan, parsley is a good alternative.
Garlic – Garlic ties the marinade together with a punch of pungent, savory flavor. Garlic powder works in a pinch. Use ¼ teaspoon for every clove of fresh.
Jalapeno – For a touch of zesty heat. Swap with serrano for an extra fiery flavor.
Olive Oil, Black Pepper, & Salt – These basics are essential for pulling flavors together, seasoning the meat, and ensuring it cooks up juicy and flavorful.

How To Make Flank Steak Tacos

Step 1: Marinate. Place the flank steak in a shallow dish or large zip-top bag, then add the oil, chili powder, salt, onion powder, cumin, oregano, black pepper, lime juice, orange juice, garlic, and jalapeño. Seal it up, give it a good mix, and pop it in the fridge to marinate for at least 2 hours (up to 8 hours max for the best flavor).

Step 2: Dry & Rest. When you’re ready to cook, take the steak out of the marinade and pat it dry with paper towels. Sprinkle on a little extra salt and pepper, then let it sit at room temperature for about 30 minutes—this helps it cook more evenly.

Step 3: Grill. Heat your grill to about 450°F and place the steak on with the lid closed. Grill the marinated flank steak. for around 6 minutes per side, or until the internal temperature hits about 140°F for medium-well. If your steak is on the thicker side, it might take a bit longer. (No grill? No problem. Hop down to the stovetop instructions.)

Step 4: Rest & Slice. Once done, take the steak off the grill and let it rest for 5–10 minutes. Slice thinly against the grain, pile into tortillas, and load up with your favorite taco toppings. Enjoy!

Stovetop Directions:

If you don’t feel like firing up the grill, you can sear the steak indoors. Heat a drizzle of oil in a cast iron skillet over medium-high heat. Once the pan is nice and hot, lay the flank steak in and cook for about 6–7 minutes per side, or until it reaches an internal temperature of 140°F.

marinated flank steak on a wooden cutting board set aside for tacos after slicing with a bowl of pico de gallo and fresh cilantro sprinkled over.

Optional Variations

Different Steak – Flank steak is classic, but skirt steak, hanger steak, or even sirloin tips work beautifully for making grilled steak tacos. Just adjust the cooking time since some cuts may be thinner or thicker.
Different Meat – This citrusy, garlicky mojo-esque marinade is versatile! Try it with chicken thighs, shrimp, salmon, or even pressed extra firm tofu for a plant-based twist. Just note that fish should not be marinated for much longer than an hour, and shrimp not longer than 30-45 minutes as the citrus acidity will start to “cook” them like ceviche.
Adjust the Heat – Dial the spice up or down depending on your preference. For a milder marinade, remove the seeds and white membranes of the jalapeño before chopping, or omit it altogether. For more kick, swap in spicier serrano chiles or add extra jalapeño, a pinch of cayenne, or even smoky chopped chipotle peppers in adobo.

Expert Tips

Don’t skip the marinating time! The citrus juice not only infuses flavor but also tenderizes the steak. Aim for at least 2 hours, but don’t go beyond 12 or the acid can start to make the meat mushy.
👉MEAL PREP MARINATING TIP: If you want to get a jump on things, toss the meat in the marinade, squish it all around, then press the air out of the bag before sealing and freezing. The chill of the freezer will keep the acidity from unraveling the proteins, and the meat will marinate as it defrosts in the fridge!
Pat dry before cooking . Removing excess marinade ensures you’ll get a beautiful sear instead of steaming the steak. Moisture is the enemy of roasting!
Room temperature is key. Letting the steak rest on the counter for about 30 minutes before grilling or searing helps it cook more evenly.
Check the grain before slicing. Flank steak has visible muscle fibers. Slice against the grain in thin strips to keep it tender and easy to chew.
Rest before slicing. Giving the steak 5–10 minutes to rest under a piece of foil allows the juices to redistribute, keeping every bite juicy.
Use a meat thermometer. For perfectly cooked steak, check the internal temp instead of guessing. Pull it at 140°F for medium-well, or slightly earlier if you like it more medium. (Carry-over cooking will bump it up by 2-3ºF during the resting phase.)

Serving Suggestions

As promised, this marinated grilled flank steak is no one-trick pony. Aside from wrapping it up in a warm tortilla with avocado, pico de gallo, and shredded lettuce for a steak soft taco, there are a ton of ways to enjoy it. Here are just a few ideas to get you started:

Flank Steak Street Tacos – Keep it classic by serving your sliced steak in warm corn tortillas with onions, cilantro, and lime. Make the rice and elote portion of my street corn chicken rice bowls for a fun taco night spread.
Flank Steak Fajita – Turn the marinated steak into sizzling fajitas by sautéing peppers and onions in a bit of oil. Serve with tortillas and a scoop of guacamole for extra fiber and flavor.
Flank Steak Burrito – Wrap your juicy marinated steak in a large tortilla with rice, beans, cheese, and salsa. Pair with my baked cream cheese salsa dip for a Tex Mex-inspired, handheld hero of a meal.
Taco Salad – Skip the tortillas and build a taco salad with lettuce, beans, corn, and all your favorite toppings. Or, chop the steak into small bites to make meaty taco stuffed peppers.
Steak Grain Bowl – Layer your sliced steak over my zesty quinoa black bean salad, brown rice, or cauliflower rice. Top it with chopped avocado and your choice of veggies for a balanced, hearty bowl.
Mexican Steak Dinner – Serve the grilled steak whole with a side of creamy refried beans, red restaurant-style Mexican rice (preferably with brown rice!), and some warm flour tortillas on the side.

Storage and Reheating Instructions

Refrigerator: Store leftover flank steak in an airtight container for up to 3–4 days. Keep tortillas and toppings separate so they stay fresh.
Freezer: Portion cooled steak strips into freezer-safe bags or containers, removing as much air as possible to ward off freezer burn. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm sliced steak in a skillet over medium heat with a splash of beef broth or water to keep it juicy. You can also place steak in a baking dish, cover with foil, and warm at 325°F until heated through. For a speedier option, place the sliced flank steak on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second bursts until warm.
Meal-Prep Tips: For quick weekday dinners, slice the cooked flank steak ahead of time and portion it out with pre-chopped veggies. Store everything in airtight containers so you can assemble tacos, burrito bowls, or salads in minutes.

FAQs

What cut of meat is best for steak tacos?

I personally think that the best cuts of meat for steak tacos are flank steak or skirt steak. Both are thin, flavorful cuts that soak up marinades beautifully and cook quickly, making them perfect for slicing into tender strips.

What is flank steak called in Spanish?

In Mexico, arrachera is the most popular term, while in some other Latin American countries you might see it called sobrebarriga. All generally refer to the same flavorful cut that’s perfect for tacos, fajitas, and grilling.

How do you cut flank steak for steak tacos?

To cut flank steak for tacos, let the cooked steak rest for 5–10 minutes, then slice it thinly against the grain. The “grain” refers to the visible lines of muscle fibers running through the meat. Cutting across those lines (instead of with them) shortens the fibers, making each bite much more tender and easier to chew—perfect for tacos. For extra tenderness, hold your knife at a slight angle and slice into thin strips.

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