platter of three tacos served on corn tortillas with pico de gallo, cilantro, pickled red onions, cotija cheese

In a bowl, combine olive oil, lime juice, garlic powder, cumin, salt, and black pepper. Add the flank steak and coat well. Cover and marinate for at least 1 hour, preferably overnight in the refrigerator.

Marinate the Steak

Preheat a grill or skillet over medium-high heat. Remove the flank steak from the marinade and grill for about 4-5 minutes per side or until desired doneness is achieved. Let the steak rest for 5 minutes before slicing.

Cook the Steak

Warm the corn tortillas on the grill or in a skillet. Slice the rested steak against the grain into thin strips. Assemble the tacos by placing the sliced steak on each tortilla, then topping with pico de gallo, fresh cilantro, pickled red onions, and cotija cheese.

Prepare the Tacos

Serve the tacos warm with additional lime wedges on the side.

Serve

Flank steak

Corn tortillas

carne asada tacos

Recipe information

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