Topped with fresh pico de gallo salsa for an added crunch, these easy-to-make Marinated Flank Steak Tacos are juicy, bright and super flavorful. Perfect for any weeknight meal! (gluten free, dairy free, paleo)
Thank you McCormick for sponsoring this post. Check out McCormick’s NEW Organics Recipe Mixes for simple, flavorful back-to-school dinners the whole family can enjoy.
You’ve probably heard of Taco Tuesday, right? Restaurants have Taco Tuesday specials to get people in the door at the beginning of the week, people use the hashtag all over Instagram to showcase their delicious looking tacos (of which I’m totally guilty) and no joke, there’s even Taco Tuesday t-shirts! Note to self: Google search for a taco-themed workout tank top tonight.
While that’s all well and good, Taco Tuesday also makes me a little sad, because growing up, taco night was every night. It’s just how it was. Tacos weren’t designated to a particular day – they were just part of my family’s every day life. And they still are! We eat tacos ALL the time. #blessed
So I’m starting a “make taco night every night” movement. And I think you should totally join me.
If you’re like me and always on the lookout for a simple and wholesome weeknight dinner recipe that doesn’t require spending hours in the kitchen, then you’ll love these Marinated Flank Steak Tacos. Topped with fresh pico de gallo salsa made with onions, tomatoes and jalapeños for an added crunch, these tacos are juicy, bright and super flavorful.
Plus, they’re so easy to make! Here’s how to get started.
For the Marinated Flank Steak Tacos
First things first – make the marinade for the flank steak. Just combine some olive oil, apple cider vinegar (or other vinegar) and a packet of McCormick Organics Fajita Seasoning Mix in a large ziplock bag or in a baking dish. Add the flank steak to the marinade and toss everything together to fully coat the steak. Cover and refrigerate for 8 hours or overnight.
While marinating for the full 8 hours is preferred, anything is better than nothing. If you totally forget to marinate the before you walk out the door in the morning, just do it as soon as you get home. No worries. The marinade with the packet of seasoning mix will do its thing. I chose to use one of the new McCormick Organics Recipe Mixes because not only are they super convenient, but they’re made with REAL ingredients that are certified organic and non-GMO. The new recipe mixes come in family favorite flavors like Taco Seasoning Mix Chili Seasoning Mix, Brown Gravy Mix, and my favorite, the fajita seasoning mix. Bonus points – the Fajita Seasoning Mix is also gluten free! Here’s to you, gluten free friends. 🙂
Once the steak is ready, remove it from the fridge and let it come to room temperature. Then sear it in a hot skillet for 5 to 10 minutes on each side, depending on your preferred level of doneness, making sure to flip it only once. Let it rest for 5 minutes and then slice it thinly against the grain.
For the Pico de Gallo
I like to make this pico de gallo after I’ve removed the steak from the refrigerator and I’m waiting for it to come to room temperature. All you have to do is dice up an extra large onion, some jalapeños, some plum tomatoes, 1/2 a bunch of cilantro and mix it all together in a bowl. Squeeze in some lime juice, add some salt, mix again and taste! Once it’s done, just refrigerate until you’re ready to eat.
This pico de gallo recipe will make a HUGE batch, so you’re more than likely to have some leftovers. Luckily, this pico is great on a lot of things. Most tacos, with tortilla chips, in guacamole, on top of an omelet, with quesadillas, and soo much more!
All that’s left to do is heat up some corn tortillas and assemble the tacos.
Not going to lie, that’s definitely the best part.
I hope you enjoy this recipe as much as I do.
For the tacos
- 4 tbsp olive oil
- 1 tbsp apple cider vinegar, or white vinegar
- 1 packet McCormick Organics Fajita Seasoning Mix
- 2 lbs flank steak
- 16 corn tortillas
For the pico de gallo
- 1 cup diced white onions
- 4 large jalapeño peppers, seeded and diced
- 6 cups plum tomatoes, diced (about 3 1/2 )
- 3/4 cup chopped cilantro, about 1/2 bunch
- juice of 2 limes, about 3 to 4
- 1 1/2 tsp salt
To marinate the flank steak
- Combine 2 tbsp of the olive oil, the apple cider vinegar and the packet of McCormick Organics Fajita Seasoning Mix in a large ziplock bag or in a baking dish.
- Add the flank steak and toss with marinade until fully coated.
- Seal and refrigerate for 8 hours or overnight. If short on time, any amount of marinating time is better than none!
To make the tacos
- Remove marinated flank steak from refrigerator and let it come to room temperature, about 10 to 20 minutes.
- When ready, heat a large cast iron skillet or saute pan with the remaining 2 tbsp olive oil over medium-high heat. When pan is piping hot, remove the flank steak from the marinade and place in pan.
- Sear flank steak by cooking each side for 5 to 10 minutes, depending on the thickness of the meat, making sure to only turn the steak once. Cooking 5 minutes will be on the rare side, 10 will be well done.
- Once the steak is done, transfer to a large plate or cutting board and let it rest for 5 more minutes.
- To serve, slice steak thinly against the grain and place in warm corn tortillas. Top it with some fresh pico de gallo, extra cilantro and you're good to go!
To make the pico de gallo
- Combine onions, jalapeños, tomatoes and chopped cilantro in a large bowl. Squeeze in the juice of 2 limes and add the salt.
- Mix ingredients together and taste. Add more salt if necessary.
- Cover and refrigerate until needed.
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