Craving the ultimate taco night upgrade? This Taco Tuesday Flank Steak recipe delivers incredibly juicy, flavor-packed steak tacos with almost no effort. The recipe celebrates the deep savoriness of flank steak, quickly marinated in zesty taco seasoning, then pan-seared to mouthwatering perfection. In less than 10 minutes of actual cooking, you’ll have beautifully tender steak begging to be stuffed into tacos, tossed over salads, or showered atop nachos. It’s fast, easy, and completely adaptable—making it a go-to for busy weeknights or any time a steak craving hits.
Why You’ll Love This Recipe
- Weeknight-Friendly: The simple prep and quick cook time are a lifesaver on those jam-packed evenings.
- Big, Bold Flavors: The taco seasoning infuses every slice of beef with smoky, spiced goodness.
- Ultra-Tender Steak: Marinating and slicing against the grain means melt-in-your-mouth bites every time.
- Versatile: Pile the steak into soft tacos, over a salad, or even onto loaded nachos—one method, endless options.
Ingredients You’ll Need
Let’s talk about what makes this steak so irresistible. Here’s what you’ll need, plus why each ingredient matters:
- Flank Steak: The star of the show—this cut is famous for its deep flavor and luscious marbling. Slicing against the grain unlocks ultimate tenderness.
- Taco Seasoning: A bold, all-in-one blend bringing smoky, spicy, and garlicky notes right into the meat. Homemade or store-bought both work, but a touch of cumin and smoked paprika can really elevate it.
- Cooking Spray or Oil: Prevents sticking and helps get that golden-brown crust when you sear the steak.
- Soft Taco Shells, Salad Greens, or Tortilla Chips: For serving. The beauty is, you pick your favorite way to enjoy!
Tip: Don’t skimp on the marinating time. It makes all the difference for flavor and texture!
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
If you’re itching to try something new or need to make swaps, here are some tasty ways to switch things up:
- Spicier Steak: Add a pinch of crushed red pepper or a few dashes of hot sauce to the marinade.
- Citrusy Brightness: Mix in a splash of lime juice with the seasoning for extra zing.
- Alternative Cuts: Skirt steak or even boneless sirloin strips work beautifully if flank isn’t available.
- Low-Carb Option: Serve the steak over a bed of greens with fresh avocado, instead of in tortillas.
- Vegetarian Twist: Use the taco seasoning and marinade on thick slices of portobello mushrooms for a satisfying veggie alternative.
How to Make Taco Tuesday Flank Steak
Step 1: Marinate the Steak
Slice the flank steak against the grain into even strips. This is crucial—it’s the trick to perfect tenderness! Transfer the steak to an airtight container, sprinkle generously with taco seasoning, then seal and shake until every strip is thoroughly coated. For deep flavor, refrigerate for at least 4–6 hours, or better yet, overnight.
Step 2: Sear to Perfection
Heat a large pan over medium heat and lightly mist with cooking spray or a little oil. Arrange the steak strips in a single layer (work in batches if needed). Sear for 2–3 minutes per side, or until the steak reaches your ideal level of doneness. Flank steak cooks quickly—don’t step away!
Step 3: Serve Your Way
Transfer that juicy, fragrant steak to a plate and let it rest for a couple of minutes. Then tuck the strips into warm soft tacos, scatter over a fresh salad, or chop them up to sprinkle on top of crispy nachos.
Note: Letting the steak rest before serving keeps all those tasty juices in every bite!
Pro Tips for Making the Recipe
- Slice Against the Grain: This can’t be stressed enough. Look for the lines running through the meat, then cut perpendicular—that’s the key to tender steak.
- Don’t Overcrowd the Pan: Sear in batches if you have a lot—crowding means steaming, not browning.
- Rest Before Serving: Give your steak a couple minutes on the cutting board before piling into tacos—this helps lock in those savory juices.
- Double the Batch: Leftover steak is perfect for next-day lunches, so don’t be shy about making extra!
How to Serve
This steak wasn’t born to be boring. Try it these ways:
- Classic Soft Tacos: Pile steak onto warm tortillas and top with diced onions, cilantro, fresh salsa, and a squeeze of lime.
- Taco Bowls: Layer steak over rice or cauliflower rice, then add beans, corn, avocado, and extra toppings.
- Salads: Toss steak strips over crisp greens with black beans, corn, tomatoes, and a creamy salsa dressing.
- Loaded Nachos: Scatter the steak pieces over tortilla chips, melt some cheese on top, and finish with jalapeños and sour cream.
Avocado slices, fresh pico de gallo, or even a drizzle of chipotle crema would all be delicious finishing touches!
Make Ahead and Storage
Storing Leftovers
Steak keeps well! Store any leftovers in an airtight container in the fridge for up to 3 days. Let it cool completely before sealing to avoid steam buildup.
Freezing
If you want to extend its life, freeze cooled steak strips in a single layer before transferring to a freezer bag. They’ll keep for up to 2 months and can be quickly reheated as needed.
Reheating
For best texture, reheat steak gently in a skillet over medium heat until just warmed through. The microwave works in a pinch, but keep it short to avoid drying out the steak.
Marinated, uncooked steak can also be frozen—just defrost in the fridge before cooking!
FAQs
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Can you use a different cut of beef for this recipe?
Absolutely! While flank steak is ideal for its flavor and quick-cooking nature, skirt steak or boneless sirloin make good alternatives. Just remember to slice thinly and against the grain for the best texture.
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How long should you marinate the steak?
For best flavor and tenderness, marinate at least 4 hours, though overnight is even better. If you’re in a rush, 1 hour will still add a lot of flavor, but longer is ideal for optimal results.
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Do you really have to slice against the grain?
Yes—this step makes a huge difference. Slicing across the grain shortens the muscle fibers, dramatically improving tenderness. It’s a simple trick that delivers melt-in-your-mouth steak, not tough, chewy pieces.
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Is this recipe spicy?
The spice level of your Taco Tuesday Flank Steak depends on your taco seasoning. If you want more heat, add extra chili powder or a dash of cayenne to the marinade. Prefer it milder? Use a mild seasoning and skip the hot additions.
Final Thoughts
Taco Tuesday Flank Steak isn’t just about tacos—it’s about making something effortless and spectacular, even on your busiest night. The big, exciting flavor, juicy steak, and ultra-quick cook time make it the recipe you’ll reach for over and over again. Gather your favorite toppings, invite some friends or family, and make this taco night one to remember. Dive in, experiment, and enjoy every tender bite!
Print
Taco Tuesday Flank Steak Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 15 minutes
- Yield: 8 servings
- Category: Main-course
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Low Lactose
Description
This flavorful Taco Tuesday Flank Steak recipe features juicy slices of marinated flank steak seasoned with taco spices, ideal for stuffing into soft tacos, topping a salad, or serving over nachos. Perfect for a quick weeknight meal or gathering, with a succulent texture from proper marinating and slicing techniques.
Ingredients
For the Steak
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- 2 lbs flank steak, cut into slices against the grain
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For the Marinade
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- Taco seasoning (about 2-3 tablespoons or adjust to taste)
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For Cooking
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- Cooking spray, as needed
Instructions
- Prepare the Steak: Slice the flank steak against the grain into desired thickness. This helps ensure the meat stays tender after cooking.
- Marinate: Place the sliced steak into an airtight container. Sprinkle the taco seasoning all over the beef, then cover and shake the container to coat all the pieces evenly. Marinate in the refrigerator for 4-6 hours, or for best results, overnight.
- Cook the Steak: Preheat a skillet or pan over medium heat. Lightly coat with cooking spray, then add the marinated flank steak in batches if necessary to avoid overcrowding. Sear each side for about 2-3 minutes for medium doneness, or adjust time for your preferred doneness.
- Serve: Remove the steak from the pan and let it rest for a few minutes. Serve in soft tacos, over a salad, or chopped atop nachos. Enjoy immediately for the best flavor and texture.
Notes
- Nutritional information is an estimate and will vary with substitutions.
- Always cut steak against the grain to ensure juiciness and tenderness.
- Marinating overnight maximizes flavor absorption.
- Let the steak rest a few minutes after cooking before slicing or serving.
Nutrition
- Serving Size: 1/8 of recipe (approx. 4 oz)
- Calories: 220
- Sugar: 1g
- Sodium: 440mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg
