The Ultimate Marinated Flank Steak Tacos: Juicy, Flavor-Packed, & Easy Recipe
Prepare for an explosion of flavor with these incredible marinated flank steak tacos! Crafted with tender flank steak that’s been soaked in a homemade wet rub, then perfectly seared and served on warm, cheese-grilled tortillas, these tacos are a guaranteed crowd-pleaser. Whether you’re planning a weeknight dinner or a festive gathering, this recipe promises a memorable meal that’s both hearty and incredibly satisfying. We love elevating them with fresh homemade guacamole or a rich, creamy avocado crema!
These tacos aren’t just super flavorful; they’re also designed to feed a large crowd effortlessly, making them perfect for entertaining. The secret lies in our vibrant, savory marinade that transforms a simple cut of beef into an extraordinary taco filling. If you’re looking to expand your taco repertoire, don’t miss our equally delicious crockpot shredded chicken tacos and savory chorizo tacos!
Table of Contents
- WHY THESE STEAK TACOS ARE THE BEST
- INGREDIENT NOTES
- EXPERT TIPS FOR PERFECT STEAK TACOS
- SERVING SUGGESTIONS & TOPPING IDEAS
- STORAGE INSTRUCTIONS
- Steak Tacos Recipe
WHY THESE STEAK TACOS ARE THE BEST
What makes these flank steak tacos truly stand out? It all begins with the marinade. Our carefully balanced blend of olive oil, soy sauce, garlic, onion, oregano, chili powder, and the star ingredient – chipotle sauce in adobo – creates an intensely flavorful and tenderizing bath for the steak. The acidity from fresh orange juice further breaks down the meat fibers, ensuring every bite is succulent and rich. The marinade isn’t just about flavor; it’s about texture, transforming flank steak into a melt-in-your-mouth experience.
Beyond the marinade, our cooking method ensures the steak develops a beautiful crust while remaining juicy inside. Searing the steak whole, then slicing and briefly returning it to the pan to soak up all the pan juices, maximizes the flavor and tenderness. Finally, serving it on warm tortillas, especially those grilled with a layer of melty cheese, adds an irresistible element of comfort and decadence that truly elevates the humble taco to a gourmet experience. These aren’t just tacos; they’re a celebration of fresh ingredients and robust flavors, easy enough for a busy weeknight but impressive enough for any special occasion.
INGREDIENT NOTES
For precise quantities and step-by-step instructions, please refer to the detailed recipe card below.
- Steak – While flank steak is my top recommendation for its lean profile and ability to absorb marinade beautifully, both skirt steak and ribeye steak are excellent alternatives. Skirt steak offers a similar texture when sliced against the grain, while ribeye will provide a richer, more tender bite. Always opt for good-quality steak; it makes a significant difference in the final taste and tenderness of your tacos! When selecting flank steak, look for a piece with visible grain running lengthwise.
- Tortillas – You can use either flour or corn tortillas for this recipe. For the best flavor and flexibility, it’s crucial to warm them up just before serving. Warm tortillas are more pliable and won’t break as easily, enhancing the overall taco experience.
- Cheese – Melting cheese directly onto your tortillas before adding the steak is a game-changer, creating a delicious crispy, cheesy layer. Oaxaca cheese is traditional and melts beautifully, but mozzarella cheese is a fantastic, readily available substitute. Other great melting cheeses include Monterey Jack or a Mexican blend. If you prefer, you can also sprinkle cold shredded cheese on top of the cooked steak as a fresh topping instead of melting it onto the tortilla.
- Limes – Freshly squeezed lime juice is essential for brightening the flavors of these tacos and cutting through the richness of the steak. It’s truly non-negotiable for that authentic taco zing. If you absolutely don’t have limes, fresh lemons can work in a pinch, though the flavor profile will be slightly different.
- Marinade Essentials – The marinade is the heart of this recipe. Olive oil helps tenderize the meat and carry flavors, while soy sauce adds a crucial umami depth. Garlic powder, onion powder, oregano, and chili powder build a robust flavor base, and chipotle sauce in adobo provides smoky heat and a beautiful color. Finally, fresh orange juice acts as a natural tenderizer and adds a subtle sweetness and acidity. Don’t skip these!
EXPERT TIPS FOR PERFECT STEAK TACOS
- Maximize Flavor with Marination Time: For the most intensely flavorful and tender steak, I strongly recommend marinating the flank steak overnight in the fridge. This allows the marinade to deeply penetrate the meat. If you’re short on time, make sure to marinate it for at least one hour at room temperature (after taking it out of the fridge for 30 mins).
- Room Temperature Steak: Always take your steak out of the fridge at least 30 minutes before cooking. This ensures it cooks more evenly and prevents it from seizing up when it hits the hot pan, resulting in a more tender final product.
- Perfect Sear, Double Cook: I prefer to cook the flank steak for 3-4 minutes on each side to get a beautiful sear. Then, remove it from the skillet, chop it up against the grain, and return the smaller pieces to the skillet for another minute or two. This second, brief cook allows the chopped steak to absorb all the delicious flavors and juices left behind in the pan, intensifying every bite. Don’t forget to taste and season with more salt and pepper if needed at this stage!
- Cut Against the Grain: This is a crucial step for tender steak tacos. After cooking, always let the steak rest for a few minutes (at least 5-10 minutes) before slicing. Then, identify the muscle fibers and cut perpendicular to them (against the grain). This shortens the fibers, making the steak much more tender and easier to chew.
- Don’t Overcrowd the Pan: When cooking the steak, make sure your grill or cast iron skillet is hot, and don’t overcrowd it. Cooking in batches if necessary ensures a good sear and prevents the steak from steaming instead of browning.
- Warm Tortillas are Key: Heat your tortillas right before serving! A quick warm-up in a dry skillet, microwave, or oven makes them soft, pliable, and enhances their flavor, creating the perfect vessel for your steak filling.
- Onion Options: While raw onions add a sharp, fresh crunch that’s classic for tacos, experimenting with sweet caramelized onions can add a wonderfully rich, savory depth that takes these tacos to the next level.
SERVING SUGGESTIONS & TOPPING IDEAS
The beauty of tacos lies in their versatility, and these marinated flank steak tacos are no exception. While they are incredibly delicious on their own, the right toppings can elevate them to an unforgettable culinary experience. Here are some of our favorite ways to serve and garnish your steak tacos:
- Creamy Additions: Our homemade guacamole and luscious avocado crema are absolute must-haves. The rich, cooling textures perfectly complement the savory steak. Sour cream or Mexican crema are also great choices.
- Fresh & Zesty: A generous sprinkle of fresh cilantro and a squeeze of fresh lime juice are non-negotiable for brightness. Consider adding a quick pico de gallo or a simple chopped tomato and onion salsa for extra freshness.
- Crunch & Texture: Finely diced raw onions provide a piquant crunch. For a milder, sweeter onion flavor, try quick-pickled red onions or the caramelized onions mentioned in our tips. Shredded lettuce or cabbage can also add a refreshing crispness.
- Spicy Kick: A drizzle of your favorite hot sauce is always a welcome addition for those who love a little heat. Sliced jalapeños or serrano peppers can also be added for an extra fiery punch.
- Cheesy Goodness: Aside from the cheese-grilled tortillas, a sprinkle of crumbled cotija cheese or a fresh grating of queso fresco can add a lovely salty tang.
- Other Favorites: Grilled corn salsa, roasted poblano strips, or even a sprinkle of radish slices can bring additional layers of flavor and texture to your taco feast.
Set up a taco bar with all these options and let your guests customize their perfect steak taco!
STORAGE INSTRUCTIONS
If you find yourself with any delicious leftover steak, store it properly to enjoy later. Place the cooked meat in an airtight container and refrigerate for up to 3 days. For best quality and safety, ensure the container is sealed tightly to prevent air exposure. When you’re ready to enjoy your leftovers, reheating is simple:
- Stovetop: Place the steak in a lightly oiled skillet over medium heat, stirring occasionally until heated through. This method helps maintain some of its original texture.
- Microwave: For a quicker option, microwave the steak in a covered, microwave-safe dish in short bursts (30-60 seconds) until hot, stirring in between. Be careful not to overheat, as this can dry out the meat.
- Oven/Air Fryer: Spread the steak on a baking sheet and reheat in a preheated oven at 300°F (150°C) for about 10-15 minutes, or in an air fryer at 350°F (175°C) for 5-7 minutes, until warmed through. This can help crisp up the edges again.
Avoid reheating the tortillas and toppings with the meat; it’s always best to prepare fresh, warm tortillas and toppings when serving leftovers for the best experience.
Tried this incredibly satisfying recipe? Please take a moment to leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or share your thoughts in the comments section further down the page. Your feedback is greatly appreciated! And for more delicious recipes and cooking inspiration, consider following me on Facebook or Pinterest!
Steak Tacos
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Equipment
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Grill or Cast Iron Skillet
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large bowl
Ingredients
- 2 lbs flank steak
Marinade
- 1/2 cup olive oil
- 1 tbsp soy sauce
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp oregano
- 1 tsp chili powder
- 3 tbsp chipotle sauce, in adobo sauce
- 1 tsp salt, or to taste
- ½ tsp black pepper , or to taste
- 2 garlic cloves, finely minced
- 1 orange, juiced
For Serving The Tacos
- 8-12 corn or flour tortillas
- limes
- Oaxaca cheese , or mozzarella cheese
- raw onions
- fresh cilantro
- guacamole, optional
- avocado crema
Instructions
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In a large bowl, combine all of the marinade ingredients (olive oil, soy sauce, garlic powder, onion powder, oregano, chili powder, chipotle sauce in adobo, salt, black pepper, minced garlic cloves, and juiced orange). Whisk well to combine. Feel free to check for seasoning and add more salt and pepper if needed to suit your taste.
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Place the flank steak in the bowl with the marinade and ensure it’s thoroughly coated on both sides. Cover the bowl tightly and refrigerate for at least one hour to allow the flavors to meld. For the absolute best results and deepest flavor, I highly recommend marinating the steak overnight.
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Before cooking, be sure to take the marinated steak out of the fridge at least 30 minutes in advance. Allowing it to come to room temperature ensures that it cooks more evenly and results in a more tender steak. Cooking cold steak directly from the fridge can cause it to tense up and become tough.
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Heat a little oil (about 1-2 tablespoons) in a grill pan or a heavy cast iron skillet over medium-high heat until shimmering. Carefully add the flank steak to the hot skillet and cook for 3-4 minutes on each side to achieve a beautiful sear and desired doneness. Avoid overcrowding the pan; cook in batches if necessary.
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Once cooked, remove the steak from the skillet and transfer it to a cutting board. Let it rest for at least 5 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring a more tender and juicy steak. Slice the steak against the grain into thin strips, then cut those strips into small, bite-sized cubes for easier taco filling.
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Return the chopped steak cubes back to the skillet (if there are any pan juices or bits left, even better!). Cook for an additional minute or two over medium heat, stirring occasionally, to warm through and allow the steak pieces to absorb any remaining pan flavors. Taste and adjust seasoning with more salt and pepper if needed.
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To assemble your tacos: heat a small amount of oil in a clean skillet over medium heat. Place a tortilla in the skillet and cook for about 30 seconds until slightly warmed. Flip the tortilla, add a generous sprinkle of Oaxaca or mozzarella cheese on one half, then cover the skillet with a lid for a few seconds to allow the cheese to melt perfectly. Remove the tortilla from the skillet, immediately top it with the warm cooked steak cubes, and garnish generously with fresh cilantro, raw onions (or your preferred onion), a squeeze of fresh lime juice, and your choice of hot sauce, creamy avocado crema, or rich guacamole. Serve immediately and enjoy!
Notes
- For maximum flavor and tenderness, marinate the steak overnight. If short on time, at least one hour is recommended.
- Always let the steak rest for a few minutes after cooking and slice it against the grain for tender results.
- Cooking the chopped steak briefly in the pan juices after slicing adds an extra layer of flavor.
- Warm tortillas are crucial for the best taco experience; heat them right before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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