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Grilled Flank Steak Tacos

May 2020

Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic. 

The weather is warming up and those cloudy cools days are becoming fewer and fewer. And as the weather changes – my eating routines change too. What better way to celebrate the shift in seasons than grilling out – with these simple, flavor-packed Grilled Flank Steak Tacos.

Flank steak is a ‘go-to’ for summer grilling because it easily takes on flavors, it super lean and cooks so quickly. With all those benefits – it’s hard to find fault with this cut of beef. But (because it’s so lean), if you don’t know a few trade secrets, you may find flank steak to be a little too chewy and tough.

So, I’m here to tell you how to make this cut of flank steak the very best it can be.

First, to create the most tender flank steak tacos possible, include vinegar in your marinade. Using vinegar in your marinade breaks down those tough fibers and always, always results in a tender, juicy and flavorful grilled steak. As far as marinating time goes, I prefer to marinate overnight to maximize both flavor and tenderness. Marinate at least 4 hours in order to allow enough time for the marinade to work its magic.

Next, allow your meat to come to room temperature before grilling. This promotes an even ‘cook’ and allows the inner temperature to rise appropriately without burning the outside.

Once grilling is complete, allow the steak to rest at least 5 minutes so that the juices re-distribute throughout the meat. When ready to slice, cut the meat perpendicular to the grain. Slicing at a 90° angle to the grain helps break-up those long, chewy strands.

For this marinade, you’ll need the following ingredients.

  • lime juice + zest
  • apple cider vinegar
  • diced red bell pepper
  • chopped cilantro
  • serrano chilies, sliced
  • green onion, chopped
  • diced red onion
  • garlic cloves, finely chopped
  • s + p

The recipe is extremely flexible and easily adjustable to what’s readily available and your particular tastes. So feel free to exchange and omit as needed.

Grilled Flank Steak Tacos

  • 2 oz lime juice + zest of one lime
  • 2 oz apple cider vinegar
  • 3 T diced red bell pepper
  • 1/3 c chopped cilantro
  • 1/2-2 serrano chilies, sliced (optional)
  • 1 green onion, chopped
  • 4 T diced red onion
  • 2 garlic cloves, finely chopped
  • 1 t sea salt
  • 1/2 t pepper
  • 16-20 oz flank steak

for tacos

  • tortillas
  • queso fresco
  • reserved, unused marinade mixture

Place flank steak in a shallow baking dish. Prepare marinade* by combining all ingredients and pouring over the flank steak. *Reserve 1/3c-1/2 c marinade (BEFORE pouring over meat) for garnish.

Cover the dish with plastic wrap and marinate 4 hours up to overnight (the longer the better).

Prior to grilling, bring the steak to room temperature.

Prepare grill, (whether charcoal, gas or electric) according to manufacturers instructions. Once grill is hot (or the fire is established) place the room temperature flank steak on the grill and cook for 5 minutes per side (for medium-medium rare temperature).

Allow the flank steak to rest for 5 minutes before slicing (slice perpendicular to the grain).

Prepare tacos by placing 2-3 strips of thinly sliced flank steak in a warmed tortilla, garnishing with cheese and reserved, unused marinade.

Serves 2-4


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