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Cilantro Lime Flank Steak Tacos

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Steak marinated in a delicious cilantro lime marinade and grilled to perfection, stuffed into tacos and topped with all the fixings!
Course Mains & Entrees
Cuisine Tex Mex
Keyword beef, flank steak, grilling, marinade, tacos
Prep Time 50 mins
Cook Time 12 mins
Total Time 1 hr 2 mins
Servings 6 servings
Calories 331
Author Laurie McNamara


  • 2 pounds flank steak or skirt steak
  • 1/3 cup olive oil
  • 1 lime juiced
  • 1 clove garlic smashed
  • 1 handful cilantro chopped
  • 2 teaspoons honey
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ancho-chili pepper
  • 1/2 teaspoon red pepper flakes
  • Kosher salt to taste
  • freshly ground black pepper
  • 12 soft flour tortillas
  • iceberg lettuce shredded or sliced


  • In a mini food processor; place the cilantro, garlic and lime juice and pulse quickly until chopped.
  • Toss the remaining ingredients in with the cilantro/garlic and pulse until combined.
  • Marinate flank steak for 30 minutes on the counter top, bringing the meat up to temp before grilling it.
  • Preheat your grill to 450-500°.
  • Once your grill is preheated, place the steak onto the hot grates. Close the lid and grill for 5 minutes. Flip and repeat for 4 to 6 more minutes or until the internal temp is 145°.
  • Transfer the steak to a cutting board, tent with foil and let rest for 8 minutes before slicing.
  • Heat up some warm soft flour tortillas, layer with thinly sliced strips of the Cilantro-Lime Steak, shredded ice berg lettuce, pico de gallo and top with shredded Monterey Jack cheese!


Serving: 2g | Calories: 331kcal | Carbohydrates: 4g | Protein: 33g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 91mg | Sodium: 98mg | Potassium: 542mg | Fiber: 1g | Sugar: 2g | Vitamin A: 208IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 3mg