Grilled Steak Tacos with Fresh Pico de Gallo

Grilled Steak Tacos with Fresh Pico de Gallo

Enjoy the comfort of grilled steak tacos topped with vibrant pico de gallo, perfect for family dinners or casual gatherings.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Comfort Food, Dinner, Main Course

Cuisine: Mexican

Calories: 850

Ingredients Method Notes

Ingredients

For the steak

1 lb flank steak Look for cuts that are bright red with marbling.
1 tbsp olive oil For rubbing the steak.
2 tsp chili powder Can be substituted with smoked paprika.
1 tsp cumin Adds earthy flavor.
Salt and pepper to taste Season generously but evenly.

For the tacos

8 small corn tortillas Warm before serving.

For the pico de gallo

1 cup diced tomatoes Fresh or canned; if using canned, drain well.
1/2 cup diced onion Red or white onions work well.
1/4 cup chopped cilantro Can substitute with parsley or green onions.
Juice of 1 lime lime Freshly squeezed is best.

Method

Preparation

Preheat your grill to medium-high heat.
Rub the flank steak with olive oil, followed by chili powder, cumin, salt, and pepper.

Cooking

Place the steak on the preheated grill, cooking for about 4-5 minutes on one side.
Flip the steak over and grill for another 4-5 minutes, or until your desired level of doneness.
Remove the steak from the grill and let it rest for a few minutes.

Making the Pico de Gallo

In a mixing bowl, combine the diced tomatoes, onion, chopped cilantro, and lime juice. Stir well to blend the flavors.

Warming the Tortillas

On the grill, warm the corn tortillas for about 30 seconds on each side.

Assembling the Tacos

Slice the rested steak against the grain into thin strips.
Lay a few pieces in the center of each tortilla and generously top with pico de gallo.

Notes

Serve with sides like Mexican corn salad, refried beans, or tortilla chips for a complete meal. Store leftover tacos in an airtight container in the fridge for up to 3 days.