Ingredients
For the Marinade
- 2 lbs. flank steak
- 4 cloves garlic, minced
- 1 jalapeno, minced
- 1 handful cilantro, chopped
- 1 heaping teaspoon Kosher salt
- 1/2 teaspoon black pepper
- Juice of 2 limes
- Juice of 1 orange
- 1/4 cup olive oil
For the Pico de Gallo
- 4 roma tomatoes, chopped
- 1/2 small red onion, diced
- 1 jalapeno, diced
- 1 large handful cilantro, chopped
- Juice of 1 lime
- Salt and pepper, to taste
For Serving
- 10 small corn or flour tortillas
- 1/4 cup crumbled queso fresco
- 1 avocado, cubed
- Lime wedges, for serving
Instructions
- Prepare the marinade: Combine minced garlic, minced jalapeno, chopped cilantro, Kosher salt, black pepper, lime juice, orange juice, and olive oil in a jar or measuring cup. Shake or whisk well until fully combined.
- Marinate the steak: Place the flank steak in a large ziplock bag or casserole dish. Pour the prepared marinade over the steak, ensuring it is well coated. Seal or cover and refrigerate to marinate for 2 to 8 hours to allow flavors to infuse.
- Make the pico de gallo: In a bowl, mix chopped tomatoes, diced red onion, diced jalapeno, chopped cilantro, and lime juice. Season with salt and pepper to taste. Cover and refrigerate until ready to serve to enhance the flavors.
- Preheat the grill: Heat your grill to high, between 475-500°F (246-260°C). Lightly oil the grill grates with vegetable or avocado oil to prevent the steak from sticking during grilling.
- Grill the steak: Remove the flank steak from the marinade and place it directly on the hot grill. Grill for 7 to 9 minutes on each side, flipping once. For a criss-cross grill pattern, rotate the steak 90 degrees after 3 to 4 minutes on each side. Use a meat thermometer to check for desired doneness: 135°F for medium or 125°F for medium rare.
- Rest and slice the steak: Once grilled, transfer the steak to a plate or cutting board and tent with foil. Allow it to rest for 10 minutes to retain juices. Then, using a sharp knife, slice the steak thinly across the grain into strips.
- Warm the tortillas: Optionally, place the tortillas on the grill for a few seconds to warm and slightly char them. Wrap them in foil to keep warm while assembling tacos.
- Assemble and serve: Fill each tortilla with the sliced flank steak and top with crumbled queso fresco, cubed avocado, and a generous spoonful of pico de gallo. Finish with a squeeze of fresh lime juice and serve immediately with extra lime wedges.
Notes
- Marinating the steak longer (up to 8 hours) intensifies the flavor and tenderizes the meat.
- For best results, slice the flank steak thinly against the grain to maximize tenderness.
- You can substitute corn tortillas for gluten-free options or flour tortillas based on preference.
- Adjust the amount of jalapeno in the marinade and pico de gallo to control the spice level.
- Use a meat thermometer to avoid overcooking and achieve perfect doneness.
- Leftover steak can be refrigerated and used for salads or sandwiches within 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
