Fridge to Fork

Healthy Eats (plus a few treats)

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Grilled Flank Steak Tacos

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These grilled flank steak tacos are so colorful, so delicious, and packed with veggies. Best of all, you make them entirely on the grill! These tacos are perfect for tailgating or backyard get-togethers. They come together so quickly once the grill is fired up, and each person can choose the taco garnishes they like!

Grilled Flank Steak Tacos Fridge to Fork

Depending on the level of char you like on your vegetables, you can choose to either grill the vegetables and the corn wrapped in foil, straight on the grill, or in a grill basket. Similarly, you can wrap the corn tortillas in foil to heat on the grill, or you can put them straight on the grill like I like to do.

Grilled Flank Steak Tacos Fridge to Fork

We highly recommend serving a large bowl of chips and guac with these tacos. If you make this recipe, be sure to tag us @fridgetofork and let us know how they turned out in the comments below!

Grilled Flank Steak Tacos

Created by on October 4, 2016

  • Prep Time: 30m
  • Cook Time: 20m
  • Total Time: 3h
  • Serves: 6

Ingredients

For the marinated meat:

  • 1.5 - 2 pounds flank steak
  • juice of 8 limes
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. cumin
  • 6 cloves of garlic, peeled and roughly chopped

For the taco garnishes:

  • 2 red bell peppers
  • 2 orange or yellow bell peppers
  • 2 white or yellow onions (your choice)
  • 4 ears of corn, husks and silk removed
  • 1-2 cups prepared guacamole for topping
  • chopped cilantro for garnish, as desired
  • 12 corn tortillas

Instructions

  1. In a large plastic bag, marinate the flank steak in lime juice, salt, pepper, cumin, and chopped garlic for a minimum of 2 hours. Before grilling, remove from the refrigerator and let marinate at room temperature for 30 minutes.
  2. While the steak is coming to room temp, slice the bell peppers into strips, and the onions into rings. Toss with olive oil, and a sprinkle of salt and pepper. Wrap the bell peppers and onions in a foil packet for the grill, or use a veggie grill basket.
  3. Grill foil veggie packet and flank steak on medium-high heat. Cook steak for 7 minutes, flip over and finish cooking for 3-5 minutes to desired doneness. Remove from the grill, cover lightly in foil, and let rest for 5 minutes. Slice against the grain to serve. Continue cooking the veggies until the corn is also grilled.
  4. While the steak is cooking, rub the ears of corn with a small slice of butter, sprinkle with a pinch of salt, pepper, and paprika. Grill for 10 minutes, rotating the corn as it cooks. Remove the corn and veggie packet from the grill and let cool. If desired, slice the corn off of the cob and use as a garnish for the tacos.
  5. Lastly, add the tortillas to the grill on medium heat to warm up. Remove after no more than one minute on each side. Assemble your tacos and enjoy!
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