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Easy Flank Steak Tacos


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These Easy Flank Steak Tacos are made entirely on the stove top, no grilling needed! Serve them with fresh tortillas, lime, cilantro and onion. 

Flank steak tacos are a staple in my house. My son is growing to be a picky eater, but LOVES steak (of course!) We can't afford to have rib-eye every week, but flank steak is so much more affordable that it's easier to add it to the weekly menu. My son won't eat all of the taco toppings in this flank steak taco recipe, but I can cut up pieces of the seared flank steak for him, and he'll chow down! My husband and I love these Easy Flank Steak Tacos with all the trimmings; a squeeze of lime, raw white onion, cilantro, and a bit of salsa verde.

When making these Flank Steak Tacos, I like to take the steak out of the fridge a bit early to bring it up to room temperature. This helps you achieve a good sear. I rub it with cumin, chili powder, onion and garlic powder, and salt and pepper. If you like a little kick, add a pinch of cayenne pepper to the rub! Searing this flank steak is super simple, with one main trick. Once it's in the pan, don't move it! I know it's tempting to wiggle it around in the skillet, but allowing it to rest in the same spot will help a good crust to form. 

If you need a good salsa verde recipe, I've got a great salsa verde recipe here. It uses the amazing hatch chile, which has a limited season. If it's out of season, just use anaheims or poblanos as a substitute for the hatch peppers. I think a salsa verde is the perfect salsa for these savory flank steak tacos, so even if it's store bought, don't skip it!

I hope that your family enjoys these Flank Steak Tacos as much as mine does! If they loved them, they'll probably also love:

Yield: 10 tacos

Flank Steak Tacos

Easy Flank Steak Tacos
These Easy Flank Steak Tacos are made entirely on the stove top, no grilling needed! Serve them with fresh tortillas, lime, cilantro and onion. 
Prep Time 30 minutes
Cook Time 8 minutes
Additional Time 5 minutes
Total Time 43 minutes


  • 1.5 lbs fresh flank steak
  • 1 tsp cumin
  • ½ tsp chili powder
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ⅛ tsp salt
  • ⅛ tsp pepper
  • ½ white onion, finely diced
  • 4 tbsp cilantro, finely chopped
  • 10 corn tortillas
  • 8 tbsp salsa verde
  • lime wedges


  1. Remove steak from refrigerator to bring to room temperature for about 30 minutes prior to cooking. Pat both sides dry with paper towel.
  2. In a small bowl, mix spices, then pat evenly onto the surface of the steak.
  3. In a large non-stick skillet, heat 2 tsp of olive oil over medium-high heat until the oil just about starts to smoke.
  4. Add steak to skillet. Sear for 3-4 minutes on each side for a medium rare finish, without moving the steak between flipping it. This allows for a nice crust to form.*
  5. Remove the steak to a cutting board and allow for it to rest for 5-10 minutes. Cut into ½ inch slices against the grain of the meat.
  6. Serve with tortillas, onion, cilantro, salsa verde and squeeze of lime.


If your cut of flank steak does not fit in your largest skillet, divide the meat into 2, and cook in batches.


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