Grilled Flank Steak Tacos with Cilantro Lime Slaw

Make the best Flank Steak Tacos using a simple chili-lime marinade, a quick grill or stovetop sear, and a bright cilantro chimichurri sauce. This easy recipe yields tender, juicy steak and flavorful tacos perfect for Taco Tuesday or any weekend barbecue.

Thank you to California Beef Council for sponsoring this post!

Tacos are one of the most satisfying meals—warm tortillas, tender beef, and bright toppings come together in every bite. For these Flank Steak Tacos, a seven-ingredient chili-lime marinade gives the steak a balanced flavor profile: citrusy brightness, savory depth, and a gentle kick of spice. A fast grill or hot skillet preserves the juices while creating a savory char. Finish the tacos with a cilantro chimichurri for freshness and heat.

Ingredients

• For the steak:
  • Flank steak – about 1½ pounds, roughly ¾ inch thick. Other suitable cuts include skirt steak, top sirloin or top round; adjust cook time for thicker cuts (about 4–5 minutes per side per inch).
  • Olive oil – or another neutral oil such as avocado or canola.
  • Low-sodium soy sauce – reduces overall salt in the marinade; taste before adding extra salt if you use regular soy sauce.
  • Lime juice – fresh squeezed gives the best flavor.
  • Chili powder
  • Ground cumin
  • Dried oregano
  • Garlic – fresh minced cloves; 1 teaspoon garlic powder can substitute in a pinch.
• For the cilantro chimichurri:
  • Fresh cilantro – bright, green leaves for best flavor.
  • Red wine vinegar
  • Garlic cloves – minced.
  • Oregano – fresh or dried.
  • Crushed red pepper flakes – reduces or omit to lower spice.
  • Salt and black pepper
  • Extra virgin olive oil
• For serving:
  • Corn tortillas (12)
  • Cotija cheese, crumbled
  • Avocado, thinly sliced
  • Fresh cilantro, chopped

Instructions

Step-by-step photos and a printable recipe card are part of the original post; below are the clear, easy-to-follow steps to make these tacos.

1. Prepare the marinade. In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons low-sodium soy sauce, 2 tablespoons fresh lime juice, 1 tablespoon chili powder, ½ tablespoon ground cumin, 1 teaspoon dried oregano and 3 minced garlic cloves.
2. Marinate the steak. Place the flank steak in a large zipper bag or shallow dish and pour the marinade over it. Make sure the steak is evenly coated. Refrigerate for at least 30 minutes and up to 8 hours.
3. Make the cilantro chimichurri. In a food processor or blender, combine 1 cup chopped fresh cilantro, 2 tablespoons red wine vinegar, 4 minced garlic cloves, 1 tablespoon dried oregano (or 2 tablespoons fresh), 2 teaspoons crushed red pepper flakes, ½ teaspoon salt and ½ teaspoon black pepper. Add ¼ cup olive oil and pulse until combined but still slightly textured. Transfer to a bowl and stir in the remaining ¼ cup olive oil. Refrigerate until ready to serve.
4. Grill the steak. Preheat the grill to medium-high heat (about 350–400°F). Remove the steak from the marinade and discard the excess. Grill the flank steak 3–4 minutes per side for a ¾-inch steak to reach medium-rare; add about 1 minute per side for medium. An instant-read thermometer will register 130°F for medium-rare, 140°F for medium, and 150°F for medium-well. Adjust times for thicker cuts.
5. Rest and slice. Remove the steak from the grill and let rest 5–10 minutes; the internal temperature will rise a few degrees. Slice thinly against the grain. You can also dice the steak if preferred.
6. Warm tortillas and assemble tacos. Heat 12 corn tortillas on the grill for about 10 seconds per side or warm them in a dry skillet. Add sliced steak, then top with chimichurri, crumbled cotija, sliced avocado, and chopped cilantro. Serve immediately.