Flank Steak Tacos


3 tsp vegetable oil, divided
2 tsp dried Mexican oregano
½ tsp Kosher salt
½ tsp cayenne pepper
¼ tsp black pepper
2 cloves garlic, minced
1½ lbs flank steak, fat trimmed
3 cups vertically sliced onion (about 2 medium onions)
2 cups red and yellow bell pepper strips (about 2 large BP)
2 jalapeño peppers, seeded and halved lengthwise, thinly sliced
flour tortillas
sour cream, guacamole, tomatoes, cheese (optional condiments)

1. Combine 1 t. oil and next 5 ingredients in a bowl. Rub steaks with garlic-oil mixture; place in a large zip-top plastic bag. Seal; marinate in the refrigerator for at least one hour, or overnight.

2. Lightly spray rack of grill with cooking spray. Heat to medium high.

3. Heat remaining 2 t. oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and jalapeño; sauté 5 minutes. Keep warm.

4. Place steak on grill, and cook 4 minutes on each side (only turning once), or until desired degree of doneness. Let stand for 10 minutes on a cutting board before slicing crosswise (against grain) into 1/3″ thick slices.

5. Heat tortillas in a covered casserole in 300° oven until warm and pliable. Place a small amount of meat in each tortilla; top with onion-pepper mixture.

6. Top with desired condiments such as guacamole, sour cream, tomatoes and cheese.

Servings: 6
Recipe Source: Health, July 2003

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“A delicious taco recipe. Simply grilled flank steak with fixins- yum!”
-Duluth, MN

Leave a Comment

2 Responses to “Flank Steak Tacos”

  1. 1

    Dawn — June 29, 2010 @ 11:36 AM

    Can you please tell me what is mexican oregano? I have never heard of it. Is that the same as cilantro?

  2. 2

    Lori Lange — June 29, 2010 @ 4:43 PM

    @Dawn, No, not the same as cilantro. It’s actually a type of oregano that you can usually find in your market’s spice aisle. Not to worry… if you can’t find it you can just use regular oregano, or even cilantro if you prefer.