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Flank Steak Tacos

Juicy marinated flank steak sliced thin and served in tortillas with avocado, cotija, onion, cilantro, and salsa.
Prep Time20 minutes
Cook Time14 minutes
Total Time1 hour 34 minutes
Servings: 8 servings

Ingredients

  • 2 to 3 lb flank steak
  • 1/2 cup coconut aminos or soy sauce or liquid aminos
  • 3 Tbsp avocado oil or olive oil
  • 5 clove garlic, minced
  • 1/4 cup rice vinegar or lime juice
  • 1 Tbsp sriracha (optional)
  • 1/4 cup beef broth or water
  • 1 tsp fish sauce or Worcestershire sauce
  • 1 tsp ground ginger
  • 1/4 tsp black pepper
  • 8 to 12 corn tortillas
  • 2 large avocados, sliced
  • 1 cup cotija cheese
  • 1 cup fresh cilantro, chopped
  • 1/2 cup red onion, thinly sliced
  • 1 cup salsa of choice

Instructions

  • Combine the marinade ingredients: coconut aminos (or soy/liquid aminos), 3 Tbsp oil, minced garlic, rice vinegar (or lime juice), sriracha (if using), beef broth (or water), fish sauce (or Worcestershire), ground ginger, and black pepper in a blender and blend until smooth; or whisk well in a bowl.
  • Place the flank steak in a large zip-top bag or shallow dish and pour the marinade over it, making sure the meat is well coated. Seal or cover and refrigerate for at least 1 hour, up to 24 hours.
  • When ready to cook, heat about 2 Tbsp oil in a large (12-inch or larger) skillet over medium-high heat until hot and shimmering.
  • Remove the steak from the marinade and let excess drip off. Carefully add the steak to the hot skillet and cook about 7–8 minutes per side, or until internal temperature reaches 125–130°F for medium-rare, 130–135°F for medium, or 140°F+ for well done.
  • Transfer the cooked steak to a cutting board and rest for 15 minutes to retain juices.
  • Slice the steak thinly against the grain into bite-sized strips.
  • Warm the corn tortillas by your preferred method (skillet, grill, or microwave wrapped in a damp towel).
  • Assemble tacos by filling each tortilla with sliced flank steak, sliced avocado, red onion, cotija cheese, fresh cilantro, and a drizzle of salsa. Serve immediately.

Equipment

  • large zip-top bag or shallow dish
  • blender or bowl and whisk
  • large 12-inch (or larger) skillet
  • Tongs or spatula
  • Meat Thermometer
  • Cutting Board
  • Sharp Knife
  • small bowl (for salsa/toppings)

Notes

  • Use grain-free tortillas for a paleo option.
  • Substitute flour or keto tortillas according to dietary needs.