Grilled Steak Tacos with Pico de Gallo

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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.

The recipe for these Grilled Flank Steak tacos includes instructions for grilling, broiling, using a Sous Vide cooker, or a Blackstone Griddle. Each method produces strips of tender, flavorful steak that's perfect for tacos.

Steak Tacos with Peppers, Onions & Fresh Pico de Gallo

I've cooked the steak for these tacos every which way - on an indoor and an outdoor grill, pan fried (totally smoked up my house, do not recommend), under the broiler and on a Blackstone Griddle.

For the most part, it's all good. I mean, thinly sliced strips of well seasoned steak is absolutely delicious, no matter how you get there.

I've included grilling, broiling, and Sous Vide instructions in the recipe. Whichever method you choose, make sure to really rub in the seasoning so that every inch of the steak is coated.

If you want, you can even do this ahead of time, letting it rest in the refrigerator until you're ready to cook it.

How to Cook the Steak on a Blackstone Griddle

Turn on the burners, setting them to high heat and allow the griddle plenty of time to heat up, about 10-15 minutes.

Unlike grilling, broiling or using Sous Vide cooker to cook the steak, there's no need to cook the vegetables separately if you're using a Blackstone Grill. Just cook the peppers and onions on one side of the griddle while you cook the steak on the other side.

Lay the flank steak on the hot cook top and let it cook undisturbed for 3-4 minutes. Flip the steak over and let it cook for 3-4 minutes on the other side until it reaches your preferred level of doneness.

How to Grill the Steak on an Indoor or Outdoor Grill

For years I owned an electric indoor grill and used it all the time. Now that I own a Blackstone Griddle, I usually use that to make the steak for these tacos. But, an indoor or outdoor grill works just as well.

If using an indoor grill, turn it up to high and preheat according to the manufactures instructions.

If using an outdoor grill, preheat the grill until it's very hot. Heat the grill to between 600 to 800 degrees F, and keep it at this temperature for 30 to 45 minutes before cooking the steak.

Cook the steak for 3-4 minutes on one side. Then flip it over and let it cook for another 4-6 minutes until it reaches your preferred level of doneness.

Try to remove the steak from the grill right before it reaches the desired temperature. The steak will keep cooking for a bit after you remove it from the heat.

How To Broil Flank Steak

Set a rack in the top third of the oven and turn on the broiler. Let the oven heat for about 10 minutes.

In the meantime, line a broiler pan with aluminum foil and spray the top with nonstick cooking spray. I recommend spraying the pan with nonstick spray even if your pan is covered with a nonstick coating.

It will ensure that the steak doesn't stick to the pan when you want to turn it over. And it makes clean up easier!

Place the steak on the pan and set it under the broiler. Let it cook on one side for 4-6 minutes. Flip the steak over and let it cook on the other side for another 4-6 minutes, until it reaches your preferred level of doneness.

How to Cook Flank Steak with a Sous Vide Cooker

If you want your steak to be medium-rare, pre-heat a water bath to 135°F. For medium, heat the water to 145°F. For medium well, heat it to 150°F.

Vacuum seal the flank steak into food-grade vacuum sealing bags or place it in a heavy duty zip-top bag and squeeze out as much air as possible. Place the bagged flank steak in the preheated water bath and let it cook for 2 hours.

How to Know When Steak is Done Cooking

Use using a meat thermometer to test the flank steak for doneness, inserting it in the center of the steak and doing your best to not allow the thermometer to touch the hot pan or grill.

Rare = 125 °F
Medium Rare = 135 °F
Medium = 145 °F
Medium Well = 150 °F
Well Done = 160 °F

Remove the steak when the temperature reads 5°F lower than the desired finished temperature. The temperature of the meat will continue to rise while resting.

What to Serve with Flank Steak Tacos:

Freshly Squeezed Orange Margarita
Pomegranate Margaritas
Grapefruit Margaritas with Jalapeños and Lime
Jicama Salad with Apples and Honey Lime dressing

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

Weekly Spring Meal Plan #2

FAQs and Expert Tips

Q: Can I use another cut of steak besides Flank Steak to make these tacos?

A: Skirt steak or sirloin are good substitutes for flank steak in these tacos. Flap meat is also a good, inexpensive option.

Q: How do I know when the steak is done cooking?

A: A simple meat thermometer is the easiest way to test steak for doneness.

Rare = 125 °F
Medium Rare = 135 °F
Medium = 145 °F
Medium Well = 150 °F
Well Done = 160 °F

Remove the steak when the temperature reads 5°F lower than the desired finished temperature. The temperature of the meat will continue to rise while resting.

More Delicious Taco Recipes

If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #alittleandalot on Instagram.

Yield: 12 tacos

Grilled Flank Steak Tacos with Pico de Gallo

Prep Time 30 minutes

Cook Time 12 minutes

Total Time 42 minutes

Ingredients

1 cup Pico de Gallo
3 red peppers, seeds and stem removed and sliced into strips about 1-inch wide
1 large yellow onion, peeled and sliced into strips about 1-inch wide
2 tablespoon extra virgin olive oil
2 teaspoon ground cumin
2 teaspoon chili powder
2 teaspoon dried oregano
2 teaspoon onion power
2 teaspoon garlic power
1 teaspoon ground black pepper
2 teaspoon salt
2 lbs flank steak
2 tablespoon corn or vegetable oil
12 corn tortillas

Instructions

Prepare the Pico de Gallo and set it in the refrigerator while you prepare the tacos.
Heat about 1 teaspoon of the olive oil in a large skillet over high heat. When the oil just begins to smoke, add about half the peppers and onions. Using a wooden spoon, spatula, or tongs, toss the vegetables around in the hot oil for a few seconds. Sprinkle with salt and pepper. Continue to toss until they are crisp-tender and blackening in spots. Remove from the pan to a plate and repeat with remaining peppers and onions. (If cooking on a Blackstone Griddle, skip this step.)
Combine all the spices, salt and pepper in a small bowl. Rub each side of the flank steak with 1 to 1 & ½ tablespoons of olive oil, then rub the seasoning into the steak, so that it's well coated on all sides.
To cook the steak on a Blackstone Griddle: Heat the griddle to high. There's no need to cook the vegetables separately; cook them on one side of the griddle while you cook the steak on the other side. Lay the flank steak on the hot cook top. Let it cook for 3-4 minutes then flip it over. Let it cook for 3-4 minutes on the other side until it reaches your preferred level of doneness. (See note below.)
To grill on an indoor or outdoor grill: Preheat the grill - you want it to be hot. Cook 3-4 minutes on one side, flip and cook another 4-6 minutes until it reaches your preferred level of doneness. (See note below.) Try to remove the steak from the grill a right before it reaches the desired temperature because the steak will keep cooking for a bit after you remove it from the heat.
To broil: Set a rack in the top third of your oven and preheat the broiler. Line a broiler pan with aluminum foil and spray the top with nonstick cooking spray. Broil the steak 4 to 6 minutes per side.
Sous Vide Method: Pre-heat water bath to 135°F, for medium-rare or 145°F for medium. Vacuum seal the flank steak or place it in a heavy duty Ziploc bag and squeeze out as much air as possible. Place bagged flank steak in water bath and cook for 2 hours.
No mater which cooking method you choose, let the cooked steak rest for 5 minutes on a cutting board to let the juices settle. Slice the steak as thinly as possible across the natural grain of the meat.
Soften the corn tortillas: 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 the remaining tortillas. 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. (*See note below for other ways to soften the tortillas.)
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 before making the tacos

Preparing the Pico de Gallo before the tacos gives 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.

How to know when steak is done cooking

Use using a meat thermometer to test the flank steak for doneness.
Rare = 125 °F
Medium Rare = 135 °F
Medium = 145 °F
Medium Well = 150 °F
Well Done = 160 °F

Remove the steak when the temperature reads 5°F lower than the desired finished temperature. The temperature of the meat will continue to rise while resting.

How to soften corn tortillas

Softening corn tortillas in the microwave, as directed in the recipe, is quick and easy, but there are other ways to soften corn tortillas for serving.

You can also heat the corn tortillas on a Blackstone Griddle or in a hot skillet on the stovetop. Brush the tortillas with a bit of oil and let them cook on a very hot surface for about 3 seconds on each side.

Or, fill a skillet with about ½ inch of vegetable, corn, or canola oil and set it over high heat. When the oil is very hot, use metal tongs to dip the tortillas into the hot oil one at a time. Let them sit in the hot oil for 3-4 seconds, then remove to a paper towel. Repeat with the remaining tortillas, stacking them inbetween paper towels as you remove them from the oil.