Flank Steak Tacos
Why You’ll Love These Flank Steak Tacos
I’ve been marinating flank steak this way for years. The simple Worcestershire, honey, and sriracha marinade is easy, flavorful, and perfect for tacos.
Bright tomatillo salsa balances the richness of the grilled steak, while a simple avocado crema ties the flavors together beautifully.
As far as toppings go, the sky is the limit. I use crumbled queso fresco, scallions, lettuce, and cilantro for plenty of freshness and color.
How to Make Flank Steak Tacos
Trim and Marinate the Flank Steak
Begin by removing any silver skin left on the flank steak. This shiny membrane runs with the grain of the meat and is tough and unpleasant to eat.
Tip! Use a very sharp knife to remove the skin and try to stay as close to the skin as possible without taking away the actual meat.
In a large zip-top bag, mix the Worcestershire sauce, sriracha, and honey. Add the meat and let it sit in the marinade at room temperature for at least 30 minutes before cooking.
You can prepare the steak several hours in advance and refrigerate it. Remove it from the refrigerator 30 minutes before cooking.
Tip! When cooking meat, bringing it to room temperature as it helps the meat cook evenly.
Grill and Rest the Steak
Using a hot grill pan or outdoor grill, cook the flank steak for 5–7 minutes per side for medium-rare.
For medium-well, cook for 10–11 minutes per side.
Tip! The tips and thinner sides of the steak will cook more than the thicker part of the steak.
Once cooked, let the flank steak rest on a plate for 5 minutes before slicing so the juices remain in the meat.
When it comes to slicing flank steak it is extremely important to slice this cut of meat against the grain.
Hold the knife at a 45-degree angle and cut the meat against the grain into thin, 1/4-inch slices.
With the grill still hot, and while the steak rests, grill the tortillas on both sides.
Avocado Crema, Salsa, and Toppings
Store-bought tomatillo salsa works well, but you can also use the easy homemade tomatillo salsa from my Tomatillo Chicken Parmesan with Avocado Crema.
The avocado crema comes together quickly.
In a bowl, smash the avocado until very smooth.
Add the sour cream and season with salt, pepper and a splash of lime juice.
Mix well until everything is incorporated.
As far as toppings go that will go well with these Flank Steak Tacos, think thinly shredded lettuce, crumbled Mexican cheese (queso fresco), cilantro, scallions, jalapeño slices, pico de gallo, just to mention a few good options.
How to Assemble Flank Steak Tacos
Spread the avocado cream on to the grilled tortilla.
Add 2-3 steak slices.
Drizzle the tomatillo salsa on top of the steak.
Add lettuce, crumbled cheese, scallions and cilantro.
Enjoy!
More Flavor-Packed Dinner Recipes
For more dinner ideas, try my Tomatillo Chicken Parmesan with Avocado Crema, Greek Chicken Burgers, or Huevos Rancheros with Warm Corn Salsa.
Flank Steak Tacos
Ingredients
- 1/3 cup Worcestershire sauce
- 2 tablespoons honey
- 1 tablespoon sriracha
- 1 lb flank steak
- 1/2 avocado
- 1/4 cup sour cream
- 1 teaspoon lime juice
- 8-10 flour tortillas
- salt and pepper
For the toppings:
- 1 1/2 cup thinly shredded romaine lettuce
- 1/4 cup chopped cilantro leaves
- 3 scallions thinly sliced
- 1 cup crumbled mexican queso fresco
- 1 cup tomatillo salsa store bough or homemade RECIPE HERE
Instructions
For the steak:
- Remove any silver skin left on the piece of meat.
- In a large zip lock bag mix the Worcestershire sauce, sriracha, and honey.
- Add the meat and let sit in the marinate at room temperature for at least 30 minutes before cooking.
- Using a hot grill pan or outdoor grill, grill the flank steak for 5-7 minutes on each side for a medium rare steak. For a medium well steak cook for 10-11 minutes per side.
- Once the flank steak has been cooked, rest on a plate for 5 minutes before slicing into it.
- Slice this cut of meat against the grain. With the knife on a 45º angle slice the meat thin like 1/4 of an inch.
For the salsa and toppings:
- For the tomatillo salsa, store bought is just fine, however I have the easiest most delicious tomatillo salsa recipe that you can find here.
- In a bowl, smash the avocado until very smooth.
- Add the sour cream and season with salt, pepper and a splash of lime juice. Mix well until everything is incorporated.
- As far as toppings go that will go well with the tacos, think thinly shredded lettuce, crumbled mexican cheese (queso fresco), cilantro, scallions, jalapeño slices, pico de gallo, to mention just a few.
To assemble the tacos:
- Spread the avocado cream on to the grilled tortilla.
- Add 2-3 steak slices.
- Drizzle the tomatillo salsa on top of the steak.
- Add lettuce, crumbled cheese, scallions and cilantro.