Flank Steak Tacos with Avocado Corn Salsa

These Flank Steak Tacos with Avocado Corn Salsa will seriously kick up your taco night! They are super easy to make and loaded with flavor!

Remember my Avocado Corn Salsa from last week? Well I was trying to figure out what to do with the leftovers and figured they would be fantastic on top of some Flank Steak Tacos… and guess what?! They were! 🙂

This was honestly my first time grilling a flank steak. I’m more of a ribeye gal, but I couldn’t picture putting ribeye on a taco because it’s soooo good just by itself. 

I’ve always heard flank steak was good on tacos, so I thought I’d give it a try!

Here’s what you need to make this:

• 2 lb Flank Steak, if you can’t find Flank Steak you can use Skirt Steak as well.

For the Marinade:

• 1/2 cup EVOO
• 1/2 cup Red Cooking Wine
• Juice from 1 Lime
• 1 Tbs Chili Powder
• 2 tsp Cumin
• 2 tsp Smoked Paprika
• 1/2 tsp Sea Salt
• 1/2 tsp Pepper

For the Avocado Corn Salsa:

• 4 ears of Corn
• 2 Avocados pitted, skinned, and chopped
• 1/4 cup Red Onion finely chopped
• 1 Jalapeño finely chopped
• Zest and Juice from 2 Limes
• 1/4 cup Cilantro chopped
• Sea Salt and Pepper to taste

Add all ingredients for the marinade into a ziplock bag along with the Steak. Seal and refrigerate 30 minutes to 8 hours (the longer you marinate the more tender and flavorful it will be).

After marinating bring steak to room temperature for 30 minutes before grilling. Now go ahead and make the salsa.

Remove Corn Kernels from the cob with a knife and place in a large bowl. Add all of the remaining salsa ingredients and stir. Taste and add more Salt or Pepper to your liking.

Heat your grill to 400 degrees Fahrenheit. Grill Steak 5-7 minutes each side or until internal temp is 135F for medium rare (see notes in recipe card for different cook temps and times depending on how you like your steak cooked.)

Remove from grill and place on a platter or cutting board to rest for 5 minutes. Cut up Steak, serve on Corn Tortillas and top with Avocado Corn Salsa.

Now Flank Steak is a little tougher, so slicing it real thin is key here. After slicing it super thin it’s very tender.

I grilled my Corn Tortillas a few minutes on each side to make them a little crispy and to give them more of a charred look. I’m definitely going to do this for taco night again!

If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram! I LOVE seeing what you guys cook up. 🙂

Cheers!

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