Flank Steak Tacos

Ingredients

• 907 g (2 pounds)flank steak, cut into thin, wide strips
• 79 ml (1/3 cup)olive oil
• 59 ml (1/4 cup)fresh lime juice
• 1orange, juiced
• 59 ml (1/4 cup)red wine vinegar
• 8 g (2 teaspoons)brown sugar
• 5 ml (1 teaspoon)garlic, minced
• 5 g (1 teaspoon)salt
• 30 ml (2 tablespoons)Worcestershire sauce
• 90 ml (6 tablespoons)BBQ sauce
• 1 packagetaco-sized flour tortillas
• To tasteavocado slices
• To tastechopped tomatoes
• To tastecrumbled queso blanco or shredded Mexican blend cheese
• To tastechopped red onion
• To tastelime wedges
• To tasteguacamole
• To tastesour cream
• To tasteminced or sliced chillies
• To tastecilantro

Instructions

1. 1

   Mix marinade

   In a bowl, stir together the olive oil, lime juice, orange juice, red wine vinegar, brown sugar, minced garlic, salt and Worcestershire sauce.

2. 2

   Add the steak

   Place the steak in a large resealable bag and pour in the marinade. Seal the bag securely.

3. 3

   Marinate the beef

   Shake the bag so the marinade coats the steak, then refrigerate for 2 to 24 hours.

4. 4

   Heat the grill

   When ready to cook, heat the grill to very hot. Take the meat out of the refrigerator and let it come to room temperature.

5. 5

   Brush with sauce

   Use tongs to lift the meat from the marinade and place it on the grill. Brush it with BBQ sauce.

6. 6

   Grill first side

   Cook for 5 to 10 minutes, then turn the meat over. Brush the second side with BBQ sauce if you like.

7. 7

   Grill second side

   Cook for a further 5 to 10 minutes. For beef that is a little rarer, grill for 5 to 7 minutes per side.

8. 8

   Check doneness

   Check whether the meat is cooked to your liking, and grill for a few more minutes if needed.

9. 9

   Add more sauce

   Remove the meat from the grill and brush it with more BBQ sauce if you want.

10. 10

    Slice and serve

    Slice the beef and serve it in tortillas with your preferred toppings, or pair it with a side dish. The original serving suggestions also include eggs and hash browns or sandwiches.

What are flank steak tacos?

These tacos take inspiration from carne asada, a Mexican-style grilled beef dish often seasoned or marinated before cooking. Here, flank steak gets a citrus-and-vinegar marinade, then cooks over a very hot grill and is served in flour tortillas.

The mix of lime, orange, garlic and Worcestershire gives the beef a tangy, savoury flavour, while BBQ sauce adds a sweet, smoky finish. Fresh toppings bring contrast and let each person build their own taco.

Nutrition and macros by portion

The nutrition label shows one serving as written: 547 calories, 49g protein, 18g carbs, 30g fat.

The steak provides most of the protein, while the tortillas contribute much of the carbohydrate. Olive oil, avocado, cheese and sour cream add fat; serve the tacos with a vegetable side or salad to round out the plate.

The citrus marinade

Citrus and vinegar: Lime juice, orange juice and red wine vinegar give the marinade its sharpness. Brown sugar balances that acidity, while garlic, salt and Worcestershire sauce add savoury depth.

Flank steak: The recipe calls for thin, wide strips, which are convenient to grill and slice for tacos. Keep the pieces as even in thickness as you can so they cook at a similar pace.

Marinating time matters

Short soak: The steak needs at least 2 hours in the refrigerator for the marinade to coat it and develop flavour. The recipe allows up to 24 hours, so you can prepare it ahead.

Room-temperature rest: Before grilling, take the steak out of the refrigerator and let it come to room temperature, as directed. Keep the marinating meat chilled until then.

Grill by the cues

Hot grill: Heat the grill until very hot before adding the steak. Use tongs to transfer it from the marinade, then brush with BBQ sauce as the method describes.

Doneness: The recipe gives a range of 5 to 10 minutes per side, or 5 to 7 minutes for beef that is a little rarer. Check the meat and give it more time if needed, since the strips' thickness and grill heat affect how quickly they cook.

Slice and assemble

Rest and slice: Once the meat is off the grill, slice it for serving. Cutting across the direction of the muscle fibres can make flank steak easier to chew.

Toppings: Set out avocado, tomatoes, cheese, red onion, lime, guacamole, sour cream, chillies and cilantro. A squeeze of lime adds brightness, while creamy toppings temper the heat of chillies.

Make it a meal

Serve the tacos with a simple side such as beans, rice or a crisp salad if you want a fuller plate. The recipe also suggests serving the beef with side dishes, eggs and hash browns, or in sandwiches.

For a balanced plate, pair a couple of tacos with vegetables or salad and choose the toppings that suit your appetite.

Recipe notes & tips

• Set aside time for at least 2 hours of marinating.
• Keep the strips similar in thickness so they cook more evenly.
• Wait until the grill is very hot before adding the steak.
• Use tongs to transfer the meat from the marinade.
• Prepare the toppings while the grill heats.
• Slice the steak across the grain for a more tender bite.

Variations

• More citrus: Add extra lime wedges at the table for a brighter finish.
• Extra heat: Offer sliced chillies alongside the toppings.
• Creamy topping: Add guacamole or sour cream to each taco.
• Cheese swap: Use crumbled queso blanco or shredded Mexican blend cheese.
• Sandwich style: Serve the grilled steak in bread instead of tortillas, as suggested in the recipe.

Common mistakes to avoid

• Rushing the marinade: Give the steak at least 2 hours in the refrigerator.
• Uneven strips: Cut the beef into similar-sized pieces so they grill more consistently.
• Cool grill: Heat it to very hot before adding the meat.
• Guessing doneness from time alone: Check the meat and allow extra grilling time if needed.
• Slicing with the grain: Cut across the fibres to make the steak easier to chew.

How to store

Refrigerate leftover cooked steak in a covered container and use within 3 to 4 days. Reheat gently in a pan or microwave until hot, and store tortillas and fresh toppings separately.

Frequently asked questions