Ingredients
For the Steak Marinade
2 pounds flank steak, excess fat trimmed
Juice of 2 limes
Juice of 1 orange
¼ cup olive oil
4 cloves garlic, minced
¼ cup fresh cilantro, finely chopped
1 teaspoon ground cumin
½ teaspoon chili powder
1 teaspoon smoked paprika
1½ teaspoons kosher salt
¼ teaspoon ground black pepper
For Serving
12 corn tortillas (or 24 for double-layer tacos)
Pico de gallo (homemade or store-bought)
Guacamole (homemade or store-bought)
Lime wedges
Instructions
- In a large bowl or zip-top bag, combine lime juice, orange juice, olive oil, garlic, cilantro, cumin, chili powder, smoked paprika, salt, and black pepper.
- Add the flank steak and coat it well with the marinade. Cover and refrigerate for at least 1–2 hours, preferably up to 8 hours for deeper flavor.
- Preheat a grill or grill pan over medium-high heat.
- Remove the steak from the marinade and let any excess drip off.
- Grill the steak for about 4–6 minutes per side, depending on thickness, until desired doneness is reached.
- Remove the steak from the grill and let it rest for 5–10 minutes.
- Slice the steak thinly against the grain for maximum tenderness.
- Warm the corn tortillas on the grill or in a skillet.
- Assemble the tacos by adding sliced steak to each tortilla.
- Top with pico de gallo, guacamole, and a squeeze of fresh lime juice.
- Serve immediately and enjoy.
- Prep Time: 15 minutes (plus 2 hours marinating)
- Cook Time: 15 minutes
- Category: Main Dish
- Cuisine: Mexican
Nutrition
- Calories: 350 kcal per serving