Saturday, April 10, 2021
Home Recipe Reviews Meat & Poultry Grilled Flank Steak Tacos

Grilled Flank Steak Tacos

I know I just made tacos a couple of weeks ago, but I’m putting them back on the menu. Those Korean Beef Tacos were incredible, but I’m going a more traditional route this week with these Grilled Flank Steak Tacos. I love tacos! They are an easy meal that each diner can customize to their taste, making them a terrific option for picky eaters. I really like the fact that this recipe includes grilled beef and a ton of veggies in the form of fresh guacamole and pico de gallo. I’m learning to love avocados and raw tomatoes, so this could turn out well or be a disaster. Fingers crossed!

Get your grill game on! We are making tacos. Topped off with fresh pico de gallo and guacamole, these easy-to-make Grilled Flank Steak Tacos are juicy, bright and super flavorful. Plus, as a part of the recipe I am sharing my foolproof works-every-time flank steak taco marinade recipe.

Recipe Author: Aysegul Sanford at Foolproof Living
Get the recipe

The Ingredients

This recipe has a long list of ingredients, but they were pretty easy to find. I had a few things in my pantry, but I still had to shop for quite a bit. Mostly the fresh produce and the flank steak.

The recipe specifies a pound and a half of flank steak, and I found a package that was just a touch over that. It was 1.6 pounds for just under $17.

I did have trouble finding corn tortillas that were the right size, though. I ended up buying mini flour tortillas instead. They come 12 to a package, so I had the right amount with no leftovers to go to waste.

Finally, I found a bag of small seedless cucumbers that were the perfect size for these mini tacos. And I bought a variety pack of cherry and grape tomatoes. This was the only type of cherry tomatoes available, and I liked that they were colorful.

Grilled Flank Steak Tacos Ingredients
Flank steak, cilantro, soy sauce, balsamic vinegar, tortillas, red onion, garlic, avocado, lime, cherry tomatoes, lemon, jalapeño, cucumber, whole grain mustard, Worcestershire sauce, and cumin

The Process

Looking at this recipe made me feel a bit overwhelmed, but the way it’s divided into four sections made it very manageable. It was actually pretty easy when I focused on one portion at a time. Here’s how I spent my time:

  • 7 minutes to prep the marinade
  • 1 day to marinate the flank steak
  • 13 minutes to make the pico de gallo
  • 10 minutes to make the guacamole
  • 6 minutes to cook the flank steak
  • 7 minutes to rest the flank steak
  • 2 minutes to slice the flank steak
  • 1 day 45 minutes total

That broke down to these steps:

  1. Marinate the flank steak
  2. Make the pico de gallo
  3. Make the guacamole
  4. Cook and carve the flank steak

Pico de Gallo and Guacamole

Most everything went according to the instructions, and I made the pico and guac in just over 20 minutes. There was a lot of vegetable chopping involved, but it wasn’t difficult. (I’ve never made guacamole before, but it was really easy!)

I did have a moment of confusion while making the pico de gallo. The ingredients list red onions twice–once as 1/2 a red onion, and again as 1/4 cup red onion. I chose the first option. The finished pico seemed like it was all onion, but it tasted good. Looking back, the 1/4 cup option might be a better choice.

After the onion overload on the pico, I decided to reduce the amount of onion in the guacamole. Instead of 1/2 a red onion, I used 1/4 of a red. The Haas avocados I used were on the small side, so reducing the onion worked out well. The consistency chunky, but I like it that way.

Flank Steak

I did have trouble when it came time to grill the steak, but that didn’t have anything to do with the recipe. This was my first time grilling this year, and I couldn’t get the grill to light (bad words happened). Fortunately, there are instructions in the blog post with this recipe for making the flank steak on the stove, so I got out my large cast iron pan and went that route. Day saved!

After that disaster was averted, everything continued per the instructions. I made 12 cute little tacos. There were leftovers (meat, guac, pico, and toppings), but they didn’t last long. I used them to make a taco bowl for lunch one day. They were too good to let them go to waste!

Guacamole and pico de gallo
Guacamole and pico de gallo

So how was it?

Clear & Accurate Directions
Accurate Time(s)
Tender grilled meat topped with fresh guacamole, pico de gallo, and cucumbers? Oh yeah! These flank steak tacos were packed with flavor and easy to make. My favorite part was the guacamole, and I'm not a big fan of avocado. Yes, it was that good. I loved the fact that the guac, pico de gallo, and steak marinade were packed with garlic, and I liked the extra crunch from the cucumbers. I did have some confusion as far as the amount of onion for the pico de gallo, but it worked out. And I'm so glad the accompanying blog post included stovetop instructions since my grill wouldn't light. That saved the day! All this fresh goodness was ready in about 40 minutes, and my husband raved about how good these tacos were.
I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Join me as I blog my way through those recipes to find out if they are worth trying yourself.


All comments are reviewed before they are posted and will not appear immediately.

Please enter your comment!
Please enter your name here
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.


Elderflower Spanish Gin and Tonics

This Elderflower Spanish Gin and Tonic is easily the smoothest and prettiest gin and tonic I have ever tried. It's a treat for the senses!

I'm social