Grilled Flank Steak
Ingredients
- 2 lbs flank steak trimmed of excess surface fat
- 3 tablespoons fresh lime juice about 2 limes
- 2 tablespoons fresh orange juice
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic minced or pressed
- 2 teaspoons smoked paprika
- 1.5 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt plus more to taste
- 0.5 teaspoon black pepper freshly ground
- 1 tablespoon low-sodium soy sauce or tamari for gluten-free
- 1 teaspoon honey or agave nectar
- 12 small corn tortillas warmed
- 1 avocado (sliced or diced)
- 0.5 cup white onion finely diced
- 0.5 cup fresh cilantro roughly chopped
- 2 limes (cut into wedges for serving)
- 0.25 cup cotija cheese crumbled, optional
- hot sauce or salsa for serving, optional
Instructions
- In a medium bowl or large zip-top bag, whisk together the lime juice, orange juice, olive oil, minced garlic, smoked paprika, cumin, chili powder, salt, black pepper, soy sauce, and honey until fully combined.
- Pat the flank steak dry with paper towels on both sides. Add the steak to the marinade, turning to coat thoroughly. Seal the bag or cover the bowl with plastic wrap.
- Refrigerate and marinate for a minimum of 4 hours and up to 24 hours. For best results, marinate overnight. When ready to grill, remove the steak from the fridge 30 minutes before cooking to allow it to come to room temperature.
- Preheat your gas or charcoal grill to high heat — you want the grates as hot as possible, ideally 450–500°F. Clean and oil the grates well to prevent sticking.
- Remove the flank steak from the marinade and shake off any excess. Discard the used marinade. Season the steak lightly with an additional pinch of salt and pepper if desired.
- Place the steak on the hottest part of the grill. Cook without moving for 4–5 minutes until a dark sear forms and the steak releases easily from the grates. Flip and cook for another 4–5 minutes on the second side.
- Check the internal temperature with an instant-read thermometer. Remove the steak from the grill at 130°F for medium-rare or 140°F for medium. (Temperature will rise 3–5°F during resting.)
- Transfer the steak to a cutting board and tent loosely with foil. Rest for 5–7 minutes — do not skip this step.
- Identify the direction of the muscle fibers (the grain) running along the length of the steak. Using a sharp knife, slice the steak thinly — about 1/4 inch thick — cutting perpendicular to the grain (across the grain). This is the most important step for tenderness.
- Warm the corn tortillas directly over a gas burner, in a dry skillet, or wrapped in a damp paper towel in the microwave for 30 seconds.
- Layer sliced grilled flank steak onto each warm tortilla. Top with diced white onion, fresh cilantro, sliced avocado, and crumbled cotija cheese if using. Squeeze fresh lime juice over each taco and add hot sauce or salsa to taste. Serve immediately.
Notes
Marinate time: The 4-hour minimum marinate time is included in the total time above. Plan ahead — overnight marinating is strongly recommended for best flavor and tenderness. Slicing tip: Always slice flank steak AGAINST the grain for maximum tenderness. Look at the long muscle fibers and cut perpendicular to them. Storage: Store leftover sliced steak in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of water or broth over medium heat. Also delicious cold on salads and grain bowls. Gluten-free option: Use tamari instead of soy sauce and verify your tortillas are certified gluten-free. No grill? Broil on high with the rack 4 inches from the broiler element, 4–5 minutes per side.