I love a good steak, but street tacos rank near the top of my list. I usually order chicken or pork because steak tacos can be chewy — until I discovered this flank steak taco method. Marinated overnight and finished with a quick high-heat sear after a gentle smoke, these tacos are juicy, tender, and full of flavor.
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How to Make Flank Steak Tacos
Also known as carne asada tacos, these rely on a well-marbled flank steak and a bright marinade. The overnight soak breaks down muscle fibers and infuses the meat with citrus and garlic notes. While any flank steak will work, choosing higher-quality beef with good marbling—like Wagyu—delivers noticeably more tenderness and flavor.
I used a Wagyu flank steak, and the extra marbling made a real difference in texture and juiciness.
Carne Asada Marinade
For the marinade you’ll need the following ingredients (measurements are listed in the recipe card below):
- Lime juice
- Garlic (crushed)
- Orange juice
- Fresh cilantro (chopped)
- Salt
- Black pepper
- Vegetable oil
- Jalapeño (minced)
- White vinegar
Combine all marinade ingredients in a bowl. Place the flank steak in a large zip-top bag and pour the marinade over the meat. Seal the bag and refrigerate overnight for best results.
How to Smoke Flank Steak Tacos
When you’re ready to cook, remove the steak from the marinade and blot away excess liquid with paper towels. This prevents excessive flare-ups and helps the surface sear properly.
Place the flank steak directly on the smoker grate and smoke gently for about 10 minutes at a low temperature. Then raise the heat to high—around 400–450°F—to finish the steak. Cook until the internal temperature reaches about 130°F for medium-rare, then remove from the grill. The final sear after a low smoke gives the meat a great crust while keeping the interior tender. The high-heat phase should be quick; expect the steak to hit temperature within 15 minutes depending on thickness.
Building the Tacos
Let the steak rest for about five minutes, then slice thinly against the grain. Only slice what you plan to use immediately—leaving the rest whole helps retain juices for leftovers.
Assemble tacos by placing a few slices of steak on warm corn or flour tortillas, topping with pico de gallo and guacamole, and finishing with a sprinkle of cotija cheese and chopped cilantro. The combination of smoky steak, bright citrus, fresh salsa, and creamy guac is unbeatable.
These are without a doubt some of the best steak tacos I’ve tasted — tender, juicy, and packed with flavor.
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Flank Steak Tacos
Ingredients
Carne Asada Marinade
- 1 Tbsp Lime Juice
- 4 Cloves Garlic, crushed
- ½ Cup Orange Juice
- 1 cup Chopped fresh cilantro
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
- ¼ cup Vegetable oil
- 1 Jalapeño, minced
- 2 Tbsp White vinegar
- 2 lb Flank steak
- 12 Flour tortillas
- 2 cups Pico de gallo
- 1 cup Guacamole
- 1 Bunch of chopped cilantro
Instructions
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Combine all marinade ingredients and pour over the flank steak in a large zip-top bag.
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Refrigerate and let the flank steak marinate overnight.
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When ready to cook, remove the steak from the marinade and blot excess liquid with paper towels.
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Place the flank steak on the smoker grate and smoke at a low temperature (about 150°F) for 10 minutes.
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Increase smoker temperature to around 400°F and cook until the internal temperature reaches 130°F.
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Let the steak rest for 5 minutes, then slice thin against the grain and serve on warm tortillas with pico de gallo and guacamole.
Notes
A reliable instant-read thermometer is helpful to spot-check internal temperature as the steak cooks.
Love tacos? Try other favorites like pulled pork burritos or a crunch wrap for more hearty, flavor-forward meals.