Steak Tacos

Steak Tacos with marinated flank steak, avocado, and fresh lime wedges are the ultimate taco Tuesday meal. Served in corn tortillas and your favorite toppings, the steak is tender and packed with flavor from the easy homemade spice rub.

Course Main Course

Cuisine Mexican

Prep Time 15

Cook Time 6

Marinate Time 4

Total Time 4 21

Servings servings

Calories 519kcal

Author John Kanell

Equipment

Baking Sheet
mixing bowl
Grill or grill pan

Ingredients

For the Steak:

1 tablespoon chili powder
1 tablespoon salt
2 teaspoons cumin
1½ teaspoons sugar
¾ teaspoon paprika
¾ teaspoon ground black pepper
½ teaspoon garlic powder
2 tablespoons lime juice
1½ pounds flank steak (685g)
Vegetable oil for grilling

For the Tacos:

8 corn tortillas warm
¼ cup chopped red onion (35g)
1 avocado diced
1 tablespoon chopped cilantro
Lime wedges for serving

Instructions

In a small bowl, stir together the chili powder, salt, cumin, sugar, paprika, black pepper, garlic powder, and lime juice. Rub the steak all over with the marinade and place on a small rimmed baking sheet. Cover and chill for at least 4 hours or up to 12 hours.
Preheat a grill or grill pan to medium-high heat. Lightly grease the grates with vegetable oil. Grill the steak, turning once, until charred and cooked to desired degree of doneness, 2 to 3 minutes per side for medium-rare. Transfer the steak to a cutting board and let rest for 5 minutes. Slice the steak against the grain into strips.

For the Tacos:

Top each tortilla with the sliced steak. Sprinkle with the red onion, avocado, and cilantro. Serve with lime wedges.

Notes

Marinate the flank steak for at least 4 hours. The meat will absorb the flavor of the rub as it sits, so plan on marinating the steak for 4-12 hours before grilling.
Preheat the grill. One of the best things about grilling steak for homemade steak tacos is the grill marks that add flavor, lock in moisture, and add visual appeal. A hot grill is essential to getting those charred grill marks.
Wait to turn the steak after it has grill marks. Don’t try to flip the steak too soon, or you’ll miss out on flavor, and it may stick to the cooking surface. If it takes longer than 3 minutes, keep cooking the steak for a few more minutes, or increase the heat of your grill to help it cook a bit faster and get some good coloring on the outside.
Transfer the steak to a cutting board and let it rest before slicing. Grilled meat, especially steak, will continue to cook after it is removed from the heat. The rest is essential for it to finish cooking, and let the juices settle back into the steak so they won’t run right out when slicing.
Always slice against the grain. For the most tender slices of meat for grilled steak tacos, slice against the grain using a sharp knife. You can cut thinner or thicker slices depending on how tender your steak is or your preference.
Warm your tortillas. A warm tortilla elevates this meal and also helps the corn tortillas to soften and not crack or break as easily when folded. Heat tortillas on the grill, in a skillet on the stove, or wrapped in foil in a 300°F oven for 4-6 minutes.

Nutrition