Steak Tacos on the Grill, Stove, or in the Oven

Steak Tacos

These easy Steak Tacos start with a zippy citrus marinade and end with you licking your fingers and congratulating yourself on a job well-done (and a meal well-cooked). Minimal prep, maximum flavor, and ready with less than 10 minutes of cooking!

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Why You’ll Love This Mexican Steak Tacos Recipe

• Tacos the Easy Way. Amazing citrus-marinated grilled steak tacos don’t have to be complicated—they can be simple like these Instant Pot Shredded Chicken Tacos! This easy recipe requires just a few everyday ingredients to make flavorful, juicy flank steak tacos.
• Quick Cooking Dinner. Although you do need to build in time for the marinade portion of the recipe, the good news is once that hour is up, flank steak tacos are freaky fast. The steak cooks in just 8 minutes!
• Versatile. You don’t even need access to a grill! This recipe can be made not only on the grill but also on the stovetop (like these Beef Fajitas) or in the oven.
• Big, Bold Flavors. A simple citrus marinade makes these the BEST steak tacos, bringing a taste of sunshine into your kitchen and a (well-deserved) sense of swagger to your cooking routine.

How to Make Steak Tacos

The Ingredients

• Flank Steak. Conquer this tough cut of meat with the power of marinade, which tenderizes the meat and makes it flavorful and juicy. Quality comes into play with the flank steak itself too. You don’t need to break the bank, but you want to buy the best that fits your budget (and it’s great on the grill in Grilled Flank Steak).
• Citrus Juice. A blend of orange juice and lime juice is all you need to make an epically flavorful steak tacos marinade. It’s great in these Instant Pot Carnitas too. This Flank Steak Marinade is also perfect for other flank steak recipes.
• Garlic. Adds backbone and zip.
• Cumin. The ever-essential taco seasoning that adds lovely smoky depth (it’s also key to these Shrimp Tacos with Creamy Taco Slaw).
• Tortillas. Flour or corn tortillas, whichever you prefer.
• Toppings. I like to keep things simple with cilantro, avocado, and queso fresco to let the tender flank steak really shine, but you can doctor up yours however you please (maybe with some of the Best Guacamole or salsa).

The Directions

1. Whisk. Mix up the marinade and pour it over the steak.

2. Marinate. Let it do its thing, covered, in the fridge.
3. Prepare. When ready to cook, remove the steak from the refrigerator and let stand at room temperature while you prepare any toppings and preheat the grill, oven, or stovetop.

4. Cook. Grill or roast the steak, flipping once.

5. Rest. Remove the steak, cover with foil, and let rest before slicing (across the grain) into thin, 1/4-inch strips.
6. Finish. Warm the tortillas, then assemble the steak tacos with toppings of your choice. ENJOY!

Storage Tips

• To Store. Refrigerate steak in an airtight storage container for up to 3 days.
• To Reheat. Gently reheat leftover steak in a lightly oiled skillet, just until warmed through.
• To Freeze. Freeze steak in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve with Steak Tacos

• Easy Sides. Add some cumin or chili powder to Oven Roasted Potatoes, or serve your steak tacos with Mexican Quinoa or Grilled Corn.
• Tex-Mex Salads. Try this Mexican Street Corn Quinoa Salad or Mexican Salad.
• Cornbread. For a heartier side, I love this Mexican Cornbread and Jalapeno Cornbread.
• Margaritas. Definitely don’t skip out on a Spicy Margarita, Skinny Margarita, or Grapefruit Margarita!

Recommended Tools to Make this Recipe

• Grill Tongs. A game changer if you like to cook on the grill regularly.
• Cast Iron Griddle. If you are cooking on the stovetop.
• Citrus Press. You’ll be amazed how much you can squeeze from every lemon, lime, and orange!
• Instant Read Thermometer. The best way to ensure you don’t overcook your beef tacos.

Recipe Tips and Tricks

• Use the Right Cut. Flank steak, also known as London Broil, is often confused with skirt steak. While these steaks both have a strong beefy flavor and tend to be tougher cuts of meat that require marinating, they are not the same. In fact, they come from entirely different parts of the steer. Flank steak is better than skirt steak for tacos. Sirloin steak tacos and ribeye steak tacos are also delicious options.
• Don’t Use Bottled Citrus Juice. Since there are so few ingredients in this recipe, be sure to use freshly squeezed orange and lime juice (this citrus press will be your friend). The bottled stuff will throw off the flank steak tacos’ flavor.
• Avoid Over-Marinating. I don’t recommend marinating the steak overnight. I’ve found that anything more than 8 hours tends to break down the flank steak too much.
• Cut Against the Grain. Flank steak tends to be a tough cut of meat (even with an awesome marinade) because of its long, lean muscle fibers. Cutting the meat against the grain shortens these muscle fibers and effectively tenderizes the steak further. Don’t forget to let it rest before cutting either!

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Steak Tacos

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Easy steak tacos with citrus marinade. This quick cooking recipe for the grill, stovetop, or oven makes the BEST tender steak tacos!

Course Main Course

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Resting Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 4 servings

Calories 193kcal

Author Erin Clarke / Well Plated

Ingredients

For the Steak and Marinade:

• 1 pound  flank steak trimmed of excess fat
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic minced (about 2 teaspoons)
• 1/4 cup freshly squeezed orange juice
• 2 tablespoons freshly squeezed lime juice
• 1/2 tablespoon ground cumin
• 1/2 teaspoon kosher salt plus additional for grilling the steak
• 1/4 teaspoon black pepper plus additional for grilling the steak
• Canola oil for coating the grill

For Serving:

• 8 7-inch corn or flour tortillas
• Shredded Monterey jack feta, or queso fresco cheese
• Other toppings: chopped fresh cilantro diced red onion, sliced or diced tomatoes

Instructions

• Place the flank steak in a baking dish. In a medium mixing bowl or large measuring cup, stir together the olive oil, garlic, orange juice, lime juice, cumin, salt, and pepper. Pour over the steak. Cover tightly with plastic and refrigerate for at least 1 hour or up to 8 hours (do not marinate for more than 8 hours or the steak will break down and soften too much).
  
• When ready to grill, remove the steak from the refrigerator and let stand at room temperature while you prepare any toppings and preheat the grill.
• Preheat an outdoor grill or indoor grill pan over medium-high heat (alternatively, you can cook the steak under your broiler—place your oven rack in the upper third, usually the second closest rack to the top). Brush the grill grates with oil. Remove the steak from the marinade, shaking off any excess. Grill (or broil) the steak for about 3-4 minutes per side, flipping once, until medium-rare (The steak should read 135 degrees F on an instant-read thermometer.) 
  
• Remove the steak to a cutting board and cover with foil. Let rest for 5 minutes (this allows the juices to sink into the meat), then cut the steak into thin, 1/4-inch slices, slicing it across the grain.
  
• Next, warm the tortillas. Place them in a dry skillet heated over medium-high or heat them on the grill for about 30 seconds per side, until warmed through.
• To serve, fill the tortillas with a few slices of beef. Sprinkle with cheese and any desired toppings. Enjoy immediately.

Video

Notes

• NOTE: Nutrition information is an estimate and has been calculated with half the total marinade, as much is discarded. If you would like to calculate it differently, you can do so for free at myfitnesspal.com.
• TO STORE: Refrigerate steak in an airtight storage container for up to 3 days.
• TO REHEAT: Gently reheat leftover steak in a lightly oiled skillet, just until warmed through.
• TO FREEZE: Freeze steak in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 4); without toppings or tortillas | Calories: 193kcal | Carbohydrates: 2g | Protein: 24g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 68mg | Potassium: 417mg | Fiber: 1g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 2mg

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