Flank Steak Tacos

I’ve been marinating flank steak this way for years. It’s easy, flavorful and makes for the perfect meat for tacos.

These flank steak tacos go perfectly with a bright salsa, tomatillo salsa in this case, helps add zest to the heaviness of the meat. Paired with simple avocado cream, the flavors compliment each other beautifully.

As far as toppings go, the sky is the limit! I chose to add queso fresco that I crumbled, scallions, lettuce and cilantro, was definitely going for a green vibe here!

This is how I made these Flank Steak Tacos:

The best way to prepare flank steak is to remove any silver skin left on the piece of meat. This silver skin is shinny and it runs with the grain of the meat. It is tough and is not pleasant 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 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.

This can be prepared hours in advance and left in the refrigerator. 30 minutes before starting to cook it, make sure to bring out to room temperature.

Tip! When cooking meat, bringing it to room temperature as it helps the meat cook evenly.

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.

Tip! The tips and thinner sides of the steak will cook more than the thicker part of the steak.

Once the flank steak has been cooked, rest on a plate for 5 minutes before slicing into it. This allows the juices of the steak to stay in the meat and keep the steak nice and juicy.

When it comes to slicing flank steak it is extremely important to 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.

With the grill still hot, and while the steak rests, grill the tortillas on both sides.

For the Flank Steak Taco salsas 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.

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 the 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!