There’s not much better than a steak taco, especially one with steak that has been marinated all day and is then grilled over an open flame and topped with homemade chimichurri sauce and charred peppers. Mouth watering yet? Mine is, and I just ate.

This is a fairly easy and straightforward recipe provided you have the foresight to marinate your steak in advance. If all you have is a few hours, that’s perfectly fine; it doesn’t need to be all day.

There are a few different ways to go with your marinade — tequila lime or a Cuban-style mojo citrus — but for this recipe I went with a balsamic brown sugar marinade.

What is Flank Steak?

Flank steak comes from the abdominal muscle of the cow, and thus, has very little to no fat. That makes it a tough meat unless cooked right, and that’s why it is a good idea to marinate it. The good news is that it’s fairly inexpensive, so it’s perfect for tacos, fajitas, or stir fry.

How do I Cook Flank Steak?

With a lean and thin cut of meat like flank steak, it’s best to cook over high heat. That’s why it’s great for the grill.

Marinating ahead of time will help tenderize the meat and provide added flavor. When cooked to your desired internal temperature, let it rest for 10 minutes and then slice across the grain. With flank steak, the grain is easy to see, and just like all meat if you don’t slice across, it will be tough and chewy.

Marinating Your Flank Steak

Start by trimming the extra fat off the outside of your flank. In a bowl, you will mix together the marinade ingredients and then cover your steak with the marinade in a large ziplock bag or foil pan. Set that in the fridge for a few hours or more.

Grilling Your Flank Steak

You can use whatever grill you have access to, but I’m partial to charcoal or wood-fired grills, especially when cooking steak. I used my Big Green Egg with Rockwood Charcoal set for direct grilling (no plate setter).

Light your charcoal and let it get up to 450 degrees. If you’re cooking on a gas grill, you want the heat up high. On a Big Green Egg, let it get to a mature 450, which means it has been at 450 for at least 10 minutes with no flames.

While it’s getting up to temp, put your mini sweet peppers on the grate and slice a few limes in half and put them on face down. Let these go for a few months, flipping your peppers a few times to get them charred on each side. Then remove and set aside.

Put your flank steak on the grate and cook for 3 minutes, then flip and cook another 3 minutes. Use your Thermapen to check the internal temp of the meat. You’re looking for 120. If it’s not there yet, close the lid of your grill and let go another couple of minutes.

Once your flank steak reaches 120, remove the grate and — using tongs — place your steak directly on the hot coals. This will give it a nice seared crust. Let go for 30 seconds, then flip for another 30 seconds. At this point, your steak should be around 130. Remove from the grill, place on a cutting board, and let rest for 10 minutes. Like all meat, resting is a critical step because it allows the juices to redistribute.

While it’s resting, toss a few tortillas onto your grill and let them warm on both sides. If you go too long, it’ll crisp up and be hard to fold like a taco.

Once your meat has rested, slice it against the grain. Like the resting step, this is also very important to the texture of the bite. If you don’t slice across the grain, it will be tough and chewy.

Place a few slices of steak onto a tortilla along with a few slices of your charred peppers, some chimichurri, cotija cheese, and a squeeze of lime and you’ve got yourself a fantastic taco.

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