My Grilled Flank Steak Tacos are the perfect summer meal. Marinated flank steak is grilled until medium-rare, thinly sliced and piled high onto toasted corn tortillas and topped with grilled corn, fresh avocado and my Grilled Tomatillo Salsa. These tacos are good…fresh, bright and perfectly spiced. And the best part? There’s no need to turn on the oven to make these tacos. Pull out the grill, grab a cold beer, and enjoy the best that summer has to offer.
Thank you for reading this post, don't forget to subscribe!Start by marinating the flank steak. In a small bowl, mix together the juice of half of a lime, 2 tablespoons of olive oil, three cloves of minced garlic, 1 teaspoon each of salt, cumin, smoked paprika and dried oregano. Dump the marinade into a gallon-sized sealable bag and add the steak. Marinate the steak for one hour in the refrigerator. After an hour, remove the steak from the marinade, pat dry with a paper towel and set aside.
Heat a grill to 400 deg F. Shuck two cobs of fresh corn, coat in olive oil and sprinkle with salt. Place the corn and steak on the grill. Grill the corn, turning occasionally until charred and tender, about 8 minutes. Grill the steak until the internal temperature reads 130 deg F. Grill times will depend on the thickness of the steak. Plate the steak, cover with foil and let rest for about 10 minutes. Allow the corn to cool.
While the steak rests, toast the corn tortillas on the grill until charred around the edges, slice the avocado, chop the cilantro and cut the corn from the cob. Thinly slice the steak. To assemble the tacos, arrange a few slices of steak onto each tortilla, followed by a heaping spoonful of the grilled corn, slices of avocado, cilantro and a dollop of Grilled Tomatillo Salsa. Serve with wedges of fresh lime. Enjoy! This recipe makes 8 tacos.
Grilled Flank Steak Tacos
Ingredients
- 16 ounces flank steak
- 2 cobs of fresh corn
- 8 corn tortillas
- 1 large or two small avocadoes
- ¼ cup chopped cilantro
- wedges of lime
- Grilled Tomatillo Salsa (see link to recipe below)
Steak Marinade
- juice of ½ a lime
- 3 cloves of garlic, minced
- 1 tsp kosher salt
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 tbsp olive oil
Instructions
- Mix the marinade in a small bowl, then pour it into a gallon-sized resealable bag along with the flank steak. Marinate in the refrigerator for one hour.
- After one hour, remove the steak from the marinade, pat dry with paper towels and set aside. Shuck two cobs of corn, drizzle with olive oil and sprinkle with salt.
- Heat up a grill to 400° F. Add the steak and corn to the hot grill.
- Grill the corn, turning it occasionally, until charred and tender, about 8 minutes. Grill the steak until the internal temperature reaches 130°F. Once cooked through, remove the corn and steak from the grill. Cover the steak in foil to rest for 10 minutes. Allow the corn to cool.
- While the steak rests, slice the avocado, chop the cilantro and cut the corn from the cob. Grill the corn tortillas until warmed through and charred on the edges. Thinly slice the steak.
- To assemble the tacos, add a few slices of steak to each tortilla, top with the grilled corn, avocado and cilantro. Serve with lime wedges and my Grilled Tomatillo Salsa, if desired. Enjoy!
