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These Easy Flank Steak Tacos are made entirely on the stove top, no grilling needed! A quick flank steak tacos recipe that your family will love.

Flank Steak Tacos are a staple in my house. I love a simple recipe that keeps everyone in my family happy! My son is growing to be a picky eater, but LOVES steak. We can’t afford to have rib-eye every week. Lucky for us, flank steak is so much more affordable that it’s easier to add it to the weekly menu.

Flank steak is a lean cut of beef, and we use a few tricks to make sure the muscle fibers break down and be tender WITHOUT having to use a good marinade. Skirt steak would also work in this recipe.

Tips for Perfect Flank Steak

  • Remove the Chill: Take the steak out of the fridge a bit early to bring it closer to room temperature. This will help you achieve a good sear in the pan!
  • Sear like a Pro: Doing a pan sear on this flank steak is super simple, BUT you have to promise me to do one thing that helps you get the best sear. 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 sear to form, giving you a crust. A good crust means the juices will stay IN the steak, rather than bleed out. This leaves you with nice, juicy steak!
  • Allow the Steak to Rest: Letting the steak rest after cooking it allows the juices to redistribute before you cut into it.
  • Cut Against The Grain: Flank steak can be a tough cut of meat. To make sure each bite is tender, cut the cooked steak in thin strips against the grain. This will make sure the connective tissue does not make your bites chewy!

Serving Suggestions

I serve this delicious flank steak in griddled flour tortillas. For toppings, my go-to is sliced red onions, cilantro, Salsa Verde and fresh lime juice. It’s the perfect combination with the savory, spiced steak. So much amazing flavor! You could also add sour cream, pico de gallo, hot sauce, queso fresco or cotija cheese.

If you need a good salsa verde recipe, I’ve got a great salsa verde recipe. It uses the amazing hatch chile, which has a limited season! If it’s out of season, just use Anaheim peppers or poblanos as a substitute for the hatch peppers.

On the side, try out Cheesy Mexican Squash, Mexican Corn Casserole, Mexican Restaurant Style Rice, Cilantro Lime Brown Rice or Cilantro Lime Cole Slaw

Easy Flank Steak Tacos
Easy Flank Steak Tacos

Ways to use Leftover Flank Steak

Store leftover flank steak in the refrigerator in an airtight container. I like to gently reheat any leftover steak in the oven wrapped in aluminum foil. If you have leftover steak, there’s a few ideas below on how to use it.

  • Toss on an amazing steak salad
  • Use the seasoned, flavorful steak in flank steak fajitas for a low carb option

If you serve this taco recipe at your next Taco Tuesday, I’d love to hear how they turn out in the comments below!

Easy Flank Steak Tacos

Flank Steak Tacos

Yield: 10 tacos
Prep Time: 30 minutes
Cook Time: 8 minutes
Additional Time: 5 minutes
Total Time: 43 minutes
Author: Michelle Goth
These easy flank steak tacos are made entirely on the stove top, no grill needed! Serve with fresh tortillas, lime juice, cilantro and chopped onion.
4.80 from 10 ratings
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Ingredients
 

  • 1.5 pounds fresh flank steak
  • 10 small corn tortillas
  • 1 tablespoon oil

For the spice rub:

  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Toppings:

  • 1/2 white onion, finely diced
  • 4 tablespoons fresh cilantro, finely chopped
  • 8 tablespoons salsa verde, green salsa
  • lime wedges

Instructions
 

  • Remove steak from refrigerator to bring to room temperature for about 30 minutes prior to cooking. Pat both sides dry with paper towel.
  • In a small bowl, mix spice rub, then pat the rub evenly onto the surface of the steak.
  • In a large non-stick skillet or cast-iron skillet, heat 1 tablespoon of vegetable oil over medium-high heat until the oil is sizzling hot.
  • Lay steak in the hot pan. Sear for 3-4 minutes per side for a medium rare finish.
  • Remove steak from the pan when the internal temperature reads 125 degrees Fahrenheit using a meat thermometer in the thickest part of the steak.
  • Allow the steak to rest on a cutting board for 5-10 minutes, before cutting it into 1/2-inch thin slices against the grain of the meat.
  • Serves strips of cooked flank steak with tortillas, onions, cilantro, salsa and a squeeze of lime juice.

Notes

If your cut of flank steak does not fit in your largest skillet, divide the meat into 2 pieces of equal size and cook in batches.
You can also use a grill pan to cook the steak.
For the oil, choose vegetable oil, canola oil, avocado oil or any other neutral tasting oil that has a high smoke point. Do not use olive oil.
Serving: 4, Calories: 516kcal, Carbohydrates: 33g, Protein: 51g, Fat: 20g, Saturated Fat: 6g, Polyunsaturated Fat: 11g, Cholesterol: 134mg, Sodium: 378mg, Fiber: 5g, Sugar: 2g
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I hope that your family enjoys these Flank Steak Tacos as much as mine does! If they loved them, they’ll probably also love: