This post may contain affiliate links. Please see our disclosure policy.
These Flank Steak Tacos are made with juicy citrus-marinated steak, topped with sweet and creamy mango avocado salsa, and tucked into warm tortillas for a dinner that's bright, fresh, and packed with flavor.
If taco night is on regular rotation at your house, these flank steak tacos are a fun change from the usual ground beef taco meat. The bright citrus marinade and fresh mango avocado salsa make this Tex Mex recipe, just like my Honey Lime Chicken Fajitas, perfect for summer, along
Flank Steak Tacos at a Glance
- Yields: 8-10 tacos
- Time Needed: 25 minutes of active cooking time + 2-12 hours to marinate steak
- Perfect For: Taco Tuesday, easy entertaining, or an easy weeknight family dinner.
- What Makes This Recipe Stand Out: The steak is marinated in a bright citrus marinade, grilled to temperature, and sliced against the grain, while the fresh salsa turns a simple steak taco into an elevated dinner.
Kristen's Keys for Flank Steak Tacos
I borrowed everything I love about my Grilled Marinated Flank Steak and gave it a taco-night twist. The citrus marinade keeps the steak incredibly juicy, while the fresh mango avocado salsa makes these tacos feel just a little extra special.
- Score the steak before marinating. Lightly cutting a shallow diamond pattern helps the citrus marinade penetrate deeper, giving the meat incredible flavor.
- Don't marinate longer than 8 hours. The citrus in this marinade helps to tenderize and flavor the beef, but the texture can begin to change if left in the marinade too long.
- Don't skip resting the meat. Since flank steak is naturally lean, overcooking can make it tough and chewy. Just like when making London Broil, pull the beef from the grill around 128-130°F and let it rest before slicing to keep each bite tender.
- Slice against the grain. Thin slices keep the steak melt-in-your-mouth tender and every taco easier to eat.
Happy Cooking! xo Kristen
Notes on Ingredients
- Flank Steak: Look for a flank steak between 1-1½ pounds and even in thickness, so that it cooks evenly and makes enough beef for 8-10 tacos.
- Limes + Orange: Plan to use both the zest and juice of the limes and an orange. The zest adds concentrated flavor while the juice helps tenderize the meat.
- Brown Sugar: Balances the acidity and helps create beautiful caramelization on the grill. Honey works equally well.
- Smoked Paprika: Pairs better with citrus than taco seasoning, but be sure to use smoked paprika. Regular paprika won't give the tacos the same smoky flavor.
- Mango: Choose a mango that gives slightly when gently squeezed and smells sweet.
- Avocado: Use a ripe but firm Hass avocado so it holds its shape in the salsa.
- Jalapeño: Leave the jalapeño seeds in for more heat or reduce the amount for less heat in the salsa topping.
- Tortillas: Corn tortillas provide traditional flavor, while flour tortillas are softer and less likely to tear. My family always votes for flour tortillas.
How to Make Flank Steak Tacos
This step-by-step section walks you through how I prepare both the steak and salsa and how to assemble the tacos for the best results.
Step One: Marinate the Steak
Zest and juice both the limes and the orange, then combine them with the olive oil, brown sugar, garlic, smoked paprika, and salt, whisking to combine.
Pat the steak dry, then lightly score both sides with a shallow diamond pattern, being careful not to cut all the way through the meat.
Place the steak in the marinade, turning to coat well. Marinate in the refrigerator for at least 2 hours or up to 8 hours.
Step Two: Cook Steak
Lightly grease the grates on a grill or cast-iron grill pan, then preheat to medium-high heat.
Remove the steak from the marinade, letting the excess drip off. Grill over medium-high heat for about 4-5 minutes per side until the internal temperature reaches 128-130°F.
Transfer the steak to a cutting board, tent loosely with foil, and let rest for 5-10 minutes. If you slice immediately, the juices will end up on the cutting board, rather than in the meat.
Step Three: Make the Mango Avocado Salsa
While the steak is resting, gently combine the mango, avocado, red onion, jalapeño, cilantro, lime zest, lime juice, and salt.
Step Four: Warm Tortillas
Don't skip warming the tortillas. They're softer, more flavorful, and much less likely to tear. Because the grill (or grill plate) is already warm, I like to throw the tortillas right on the heat to toast for 30-60 seconds per side. Alternatively, you can wrap the tortillas in a damp paper towel and microwave for 45-60 seconds until warm or pliable.
Step Five: Assemble
Slice the rested steak into thin strips against the grain. Tip: Look for the long muscle fibers running across the steak and slice perpendicular to them.
Then fill the warmed tortillas with the sliced steak and top with mango avocado salsa. Serve immediately.
Recipe Modifications
- Steak Choices: Skirt steak works beautifully if flank steak isn't available. I often substitute sirloin when flank steak gets expensive. Not quite as tender, but still incredibly delicious and much easier on the wallet. Keep in mind the cook time will vary, but you still want to cook to medium-rare for tender results.
- Swap Beef for Chicken: You can use this marinade for boneless chicken thighs, but please follow the marinating and cooking instructions for Cilantro Lime Chicken Marinade, as the timing is drastically different.
- Change out the Topping: Finishing the steak tacos with a fresh topping adds texture and flavor, but if you are not in the mood for mango avocado salsa, pineapple mango salsa or grilled corn salsa works beautifully here. Homemade salsa verde, fresh pico, or guacamole with tomatoes also work well with the steak.
- Add Cheese: Crumbled feta, cotija, or queso fresco work well with the flavors of both the steak and mango salsa.
Serving Suggestions
I like to set everything out buffet-style and let everyone build their own tacos and then round out dinner with one of the following side dishes:
Storage Tips
- Leftover Steak: Store leftover steak in an airtight container for up to 4 days. Warm the steak gently in a skillet over medium-low heat with a splash of water or broth until just heated through.
- Get Creative With Leftover Steak: Leftover steak is also delicious tucked into cheese quesadillas, a Southwestern salad, or grain bowls.
- Note on Salsa: Keep in mind that the mango avocado salsa is best enjoyed immediately, as the avocado will quickly brown. If you would like to get a jump start on making the salsa, combine everything except the avocado and refrigerate for up to 1 day ahead. Stir in the avocado just before serving.
More Favorite Taco Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Flank Steak Tacos
Video
Ingredients
For the Flank Steak
- ¼ cup extra virgin olive oil
- 2 large limes, zested and juiced (about ¼ cup lime juice and 2 teaspoons zest)
- 1 large navel orange, zested and juiced (about ¼ cup lime juice and 2 teaspoons zest)
- ¼ cup brown sugar, or honey
- 2 cloves garlic, minced (~2 teaspoons minced garlic)
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1-1½ pounds flank steak
For the Mango Avocado Salsa
- 1 large mango, peeled and diced into ½-inch cubes
- 1 large Hass avocado, pitted and diced into ½-inch cubes
- ¼ cup minced red onion
- ½ small jalapeño, seeds and core removed, minced
- ¼ cup chopped fresh cilantro
- 1 large lime, zested and juiced
- generous pinch kosher salt
For Serving
- 8-10 (6-inch) corn or flour tortillas
Instructions
- In a large shallow dish or glass measuring cup, whisk together ¼ cup extra virgin olive oil, the zest and juice of 2 large limes and 1 large navel orange, ¼ cup brown sugar, 2 cloves garlic (minced), 1 teaspoon smoked paprika, and 1 teaspoon kosher salt until combined.
- Pat the flank steak dry with a paper towel. Then this is optional, but encouraged: use a sharp knife to cut a very shallow diamond pattern into the steak. Don't cut through the steak; we just want to break the surface so the marinade can penetrate the meat as deeply as possible.
- Place the steak in the shallow dish with the prepared marinade, or into a large storage bag, and pour the marinade over the steak, tossing to coat evenly. Cover and refrigerate for at least 2 hours or up to 8 hours.
- When ready to grill, lightly grease the grates or grill plate with oil, then preheat the grill to medium-high.
- Once the grill or grill plate is heated, remove the steak from the marinade, letting the excess drip into the bowl or bag. Place the marinated flank steak on the grill and cook for 4-5 minutes per side for medium-rare, or until the internal temperature reaches 128-130℉ (it will continue to rise in temp as it rests). Transfer the grilled steak to a cutting board, tent with foil, and rest for 5-10 minutes.
- After removing the steak from the grill, place the tortillas on the grill or grill plate over low heat. Grill for 1-2 minutes per side, until lightly charred and pliable.
- While the steak is grilling or resting, prepare the salsa. Add diced mango, cubed avocado, minced red onion, minced jalapeño, chopped cilantro, zest and juice of a lime, and a pinch of salt to a medium mixing bowl. Gently fold together to combine. Use a gentle hand to not bruise the avocado.
- Once rested, slice the steak thinly on an angle against the grain. Add the sliced steak to the charred tortillas and top with mango salsa. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Comments
No Comments