Grilled Flank Steak Tacos (Print Version)
# Ingredients:
→ For the Marinated Steak
01 -
1½ lbs flank steak
02 -
¼ cup coconut aminos
03 -
¼ cup fresh lime juice
04 -
2 garlic cloves, finely minced
05 -
1½ teaspoons chili powder
06 -
1 teaspoon paprika
07 -
1 teaspoon ground cumin
08 -
½ teaspoon crushed red pepper flakes
09 -
¼ teaspoon kosher salt
10 -
¼ teaspoon black pepper
→ Taco Toppings & Assembly
11 -
8 corn tortillas
12 -
2 cups thinly shredded cabbage (about 120g)
13 -
2 cups fresh or homemade corn salsa
14 -
½ cup tomatillo salsa
15 -
¼ cup crumbled cotija cheese
16 -
Fresh cilantro, roughly chopped
17 -
Extra lime wedges for squeezing
# Instructions:
01 -
In a small jar or bowl, combine the coconut aminos, fresh lime juice, minced garlic, chili powder, paprika, cumin, red pepper flakes, salt, and black pepper. Mix everything together until well blended.
02 -
Place your flank steak in a shallow baking dish or a large resealable plastic bag. Pour the marinade over the meat, making sure every part gets coated. Let it sit in the fridge for at least 30 minutes, though 2 hours is ideal. If you have time, flip the steak halfway through to ensure even flavor.
03 -
While the steak is soaking up all those flavors, get your toppings ready. Prepare your corn salsa if you're making it from scratch, shred your cabbage nice and thin, and have everything chilled and ready to go.
04 -
Pull the steak from the fridge and let it sit out for about 15 minutes to take the chill off. Heat your grill to medium-high, around 400-450°F. Once it's nice and hot, lay the steak over direct heat and grill for 3-5 minutes per side, flipping once. You're aiming for an internal temp of 130-135°F for perfect medium-rare. When it's done, let it rest for 5-7 minutes before slicing.
05 -
If you want soft, pliable tortillas with a little char, heat them directly over a gas flame for 15-30 seconds on each side until they start to puff and get those nice toasted spots. No gas stove? No problem—just toss them in a hot cast iron skillet for about 30 seconds per side. Wrap them in a clean kitchen towel to keep them warm and soft.
06 -
Slice the rested steak against the grain into thin strips. Start building your tacos by layering a bit of shredded cabbage on each tortilla, then add several slices of steak. Top with a generous spoonful of corn salsa, a drizzle of tomatillo salsa, a sprinkle of cotija cheese, fresh cilantro, and a squeeze of lime juice.
07 -
These tacos are best enjoyed right away while everything is fresh and the tortillas are still warm. Serve them with your favorite sides or just dig in as they are!
# Notes:
01 -
The marinade requires at least 30 minutes, but for maximum flavor, let the steak sit for up to 2 hours in the fridge.
02 -
Slicing the steak against the grain is key to getting tender, easy-to-bite pieces.
03 -
You can substitute regular soy sauce if you don't have coconut aminos on hand.
04 -
These tacos are perfect for summer grilling and are great for feeding a crowd.