Tex-Mex Grilled Flank Steak Street Tacos
Marinated flank steak grilled to medium-rare, sliced thin and served on warm corn tortillas with crispy cotija cheese, fresh cilantro, and minced onion. Includes a bright pico de gallo made with tomatoes, jalapeño, garlic, and cilantro. Tequila and citrus in the marinade add depth to the beef.
Ingredients
- 2 lbs flank steak
- ¼ cup silver tequilareposado tequila1:1spirits
oak aging adds richness
- 2 Tbsp low-sodium soy sauce
- 2 cloves garlic, minced
- 1 lime lime juice
- ¼ cup orange juice
- ¼ cup olive oil
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 1 whole jalapeño pepper, ribs and seeds removed, finely choppedserrano0.75:1peppers
hotter, reduce quantity
- 1 whole shallot, finely chopped
- 2 Tbsp cilantro, chopped
- 4 oz cotija cheese, crumbled
- 16 whole corn tortillas
- minced white onion
- chopped cilantro
- 4 oz cotija cheese, crumbled(optional)
- lime wedges(optional)
- pico de gallo(optional)
- 4 whole tomatoes, seeded and chopped
- ½ cup red onion, chopped
- 2 whole green onions, white and green parts, thinly sliced
- 1 whole jalapeño pepper, ribs and seeds removed, mincedserrano0.75:1peppers
hotter, reduce quantity
- ¼ cup cilantro, chopped
- 2 cloves garlic, minced
- ¼ cup extra-virgin olive oil
- 1 tsp kosher salt
Instructions
- 1
Combine tequila, soy sauce, garlic, lime juice, orange juice, olive oil, kosher salt, black pepper, jalapeño, shallot, and cilantro in a freezer-proof zip-top bag.
- 2
Add flank steak to bag, seal, and marinate 6 hours to overnight in the refrigerator.
- 3
Preheat gas or charcoal grill to 400°F.
- 4
Remove meat from marinade and discard marinade. Place steaks on oiled grates.
- 5
Grill approximately 4 to 6 minutes on one side until moisture pools on top and beef releases easily from grates.
- 6
Flip steak and grill 4 to 6 minutes on the other side until internal temperature reaches 145°F in the thickest part.
- 7
Transfer steaks to a platter and rest for 3 minutes.
- 8
Slice steak against the grain into 1/4-inch thick strips.
- 9
Warm tortillas for 30 seconds on each side in a dry skillet or on the grill.
- 10
Combine tomatoes, red onion, green onions, jalapeño, cilantro, garlic, olive oil, and kosher salt in a mixing bowl and toss thoroughly.
- 11
Stack 2 tortillas per taco, fill with beef, crumbled cotija cheese, minced white onion, chopped cilantro, and pico de gallo. Add lime juice if desired.
Tips
Cut steak against the grain for maximum tenderness.
Use a meat thermometer to avoid overcooking; pull steak at 145°F for medium-rare.
Char tortillas lightly on grill for added flavor.
Good to Know
Cooked sliced steak keeps refrigerated up to 3 days. Pico de gallo best served fresh within 1 day. Store separately from tortillas.
Marinade beef up to overnight. Prepare pico de gallo up to 4 hours ahead, refrigerated. Warm tortillas just before serving.
Serve immediately with warm tortillas, lime wedges, and toppings on the side for customization.
Common Mistakes
Do not discard marinade early; it seasons the meat throughout.
Avoid slicing with the grain; slice against the grain to shorten muscle fibers and maximize tenderness.
Do not skip the 3-minute rest; it allows juices to redistribute, keeping meat moist.
Substitutions
Dairy-Free Swaps
General Alternatives
oak aging adds richness
hotter, reduce quantity