Steak Tacos with Peppers, Onions & Fresh Pico de Gallo

Strips of seasoned, grilled flank steak and sautéed red peppers & onions are layered inside warm corn tortillas and topped with the bright, fresh flavor of Pico de Gallo.

*Important Flank Steak Taco Recipe Notes follow the recipe.

Weekly Meal Plans that include Grilled Flank Steak Tacos with Pico de Gallo:

Weekly Spring Meal Plan #2

Grilled Flank Steak Tacos with Pico de Gallo

Author: RebeccaBlackwell
Yield: 4 servings 1x

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Description

Strips of seasoned, grilled flank steak and sautéed red peppers & onions are layered inside warm, soft corn tortillas and topped with the bright, fresh flavor of Pico de Gallo.

Scale

Ingredients

About 2 lbs Grilled Flank Steak, sliced into thin strips
3 red peppers and 1 large yellow onions, sliced into strips and sautéed according to these instructions
About 1/4 cup corn oil
8–12 corn tortillas (2–3 per person)
Fresh Pico de Gallo

Instructions

If you’ve already made the Grilled Flank Steak and Sautéed Vegetables, reheat in the microwave or in a 350 degree oven. Otherwise, follow the recipe instructions to grill 2 lbs of steak and sauté the vegetables.
Slice the steak as thinly as possible across the natural grain of the meat.
Brush both sides of a corn tortilla with a light coating of corn oil and place in the center of a damp paper towel. Brush only one side of a second tortilla with a light coating of corn oil and place oil side up on top of the first tortilla. Continue with however many tortillas you plan to serve. Cover with a second damp paper towel and microwave for 30 seconds. Remove from the microwave and feel into the center of the stack to see if it’s warm. If not, microwave for a bit longer.
Serve tortillas with sliced flank steak, sautéed vegetables and Pico de Gallo, letting each person build their own tacos.

Notes

Prepare the Pico de Gallo first, before preparing the tacos. This will give it some time for all the flavors to marinate before serving. Pico de Gallo can be made up to 3 days ahead of time, stored in a covered container in the refrigerator.

Grilled Flank Steak Tacos with Pico de Gallo Recipe Notes

Tacos are one of my favorite things to make for dinner for two reasons: 1.) Everyone loves tacos and, 2.) They are an amazing way to use leftovers.

If you’re making these as a part of Spring Meal Plan #2, you cooked extra steak and sautéed veggies earlier in the week specifically so that you can have tacos tonight. If you also followed the meal prep instructions on Day#1 and prepared the Pico de Gallo ahead of time, you’ll be eating tacos in about 15 minutes.

If you didn’t make the Pico de Gallo in advance, get that going before preparing the steak tacos. This will give all the flavors a chance to marinate. If you’re following Spring Meal Plan #2, make a double batch of Pico so that you can serve it over Vegetarian Chili later this week.

If you’re not making these tacos as a part of Spring Meal Plan #2, no problem. Follow the links in the recipe to grill some flank steak and sautéed some peppers and onions. You’ll be eating tacos in under an hour.

Steak Taco Serving Suggestion

Make taco night even better with a fun cocktail. Here are two suggestions…

The Pepper Blossom is a fresh citrusy mix of Gin, St. Germain, Grapefruit juice, jalapeno, basil.

Freshly Squeezed Orange Margarita. While every good margarita should include a splash of orange liquor, this orange margarita includes the addition of freshly squeezed orange juice, brightening the flavors and creating a fresh tropical cocktail, even when the weather outside is frightful.