Marinated Flank Steak Tacos with Pico de Gallo

By: IsabelPosted: 8/25/16

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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.