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.
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.
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:
- Marinate the flank steak
- Make the pico de gallo
- Make the guacamole
- 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.
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!