Grilled Beef Taco Recipe

Prepare the marinade

In a medium bowl, whisk together 2 tbs olive oil, 2 tbs fresh lime juice, 1 tbs soy sauce, minced garlic, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp smoked paprika, 1.5 tsp kosher salt, 1/2 tsp black pepper and 2 tbs chopped cilantro until combined.

Marinate the steak

Place the trimmed flank steak in a zip-top bag or shallow dish. Pour the marinade over the steak, massaging to coat evenly. Seal and refrigerate for at least 30 minutes, up to 4 hours. If refrigerated longer than 1 hour, bring to room temperature 20–30 minutes before grilling.

Rest before grilling

Remove the steak from the marinade and let excess drip off. Reserve the marinade for brushing if desired (do not use reserved marinade raw on finished tacos unless boiled for 2–3 minutes). Pat the steak dry with paper towels to promote good browning.

Preheat a gas or charcoal grill to high (450–500°F / 230–260°C). Clean and oil the grates. Place the steak on the hottest part of the grill and cook 4–6 minutes per side for medium-rare (internal temp 125–130°F / 51–54°C). Adjust time for thicker cuts or preferred doneness. For extra flavor, brush reserved marinade over the steak during the last minute on each side and allow any juices to caramelize.

Transfer the steak to a cutting board and tent loosely with foil. Let it rest 8–10 minutes to allow juices to redistribute.

Slice the steak thinly against the grain into 1/8–1/4-inch slices. Cutting against the grain ensures tender bites for tacos.

Warm the tortillas: heat a cast-iron skillet or griddle over medium-high heat. Brush each corn tortilla lightly with vegetable oil and warm 20–30 seconds per side until pliable and lightly charred in spots. Keep wrapped in a clean kitchen towel to stay warm.

Assemble tacos: place 2–3 slices of sliced steak on each warm tortilla. Top with a small handful of diced red onion, a sprinkle of chopped cilantro, a spoonful of salsa verde or pico de gallo, and a pinch of crumbled cotija. Add pickled jalapeños if using.

Serve with lime wedges on the side for squeezing over the tacos just before eating.

Make the slaw while the steak rests: in a bowl combine 2 cups shredded cabbage, 1/2 cup grated carrot, 1 tbs lime juice, 2 tbs mayonnaise and 1/4 tsp salt. Toss until evenly coated. Adjust seasoning to taste.

Top tacos with a small mound of slaw for crunch and bright acidity, or serve slaw on the side.