Recipes // Sandwiches and Wraps // Flank Steak Tacos

Flank Steak Tacos


By James Brisicone

Hands-on time: 30 min. Total time: 2hr. 40 min.


  • 2 tablespoons olive oil
  • 21⁄4 teaspoons hot paprika
  • 21⁄4 teaspoons ground cumin
  • 11⁄2 teaspoons dark brown sugar
  • 1⁄2 teaspoon Spanish smoked paprika
  • 1⁄2 teaspoon ground red pepper
  • 1⁄4 teaspoon celery seeds
  • 3 garlic cloves, minced
  • 1 (11⁄2-pound) flank steak, trimmed
  • 1 teaspoon kosher salt
  • 1⁄2 teaspoon black pepper
  • Cooking spray
  • 12 (6-inch) corn tortillas


  1. Combine first 8 ingredients (through garlic) in a small bowl. Rub steak evenly with spice mixture. Cover and refrigerate at least 2 hours.
  2. Preheat grill to high heat. Sprinkle steak evenly with salt and black pepper. Place steak on a grill rack coated with cooking spray, and grill for 6 minutes on each side or until desired degree of doneness. Remove steak from grill, and let stand for 10 minutes. Cut steak across the grain into thin slices.
  3. Heat tortillas according to package directions. Divide steak evenly among tortillas.

Yield: 6 servings (serving size: 2 tacos)

CALORIES 256; FAT 10.7g (sat 2.4g, mono 5g, poly 1.2g); PROTEIN 20.9g; CARB 20.7g; FIBER 2.8g; CHOL 28mg; IRON 2mg; SODIUM 380mg; CALC 54mg

A spice mixture is rubbed into the steak before grilling to build in smoky, rich flavor; then it’s tucked into warmed tortillas. If you don’t feel like tacos, add the steak to a salad.

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