Grilled Steak Tacos with Fresh Pico de Gallo

Strips of seasoned, grilled flank steak with sautéed red peppers and onions are tucked into warm corn tortillas and finished with bright, fresh Pico de Gallo. This recipe offers three ways to cook the steak—grill, broil, or sous vide—so you can choose the method that works best for your kitchen and equipment.

Steak Tacos with Peppers, Onions & Fresh Pico de Gallo

I’ve made these tacos using indoor and outdoor grills, under the broiler, on a flat-top griddle, and with sous vide. No matter the method, well-seasoned, thinly sliced flank steak paired with charred peppers and onions makes for an outstanding taco.

Tip: Whichever cooking method you choose, rub the seasoning into the steak thoroughly so every inch is coated. You can also season the steak ahead of time and refrigerate it until ready to cook.

How to Cook the Steak on a Griddle

Preheat the griddle on high for 10–15 minutes so it’s scorching hot. One of the benefits of a flat-top is that you can cook the vegetables and steak side by side—no need to cook peppers and onions separately. Sear the flank steak on the hot surface, leaving it undisturbed for 3–4 minutes, then flip and cook another 3–4 minutes until it reaches your preferred doneness.

How to Grill the Steak on an Indoor or Outdoor Grill

If using an indoor electric grill, follow the manufacturer’s preheating instructions and set it to high. For an outdoor grill, preheat until very hot—aim for a surface temperature between 600–800°F and let it sit at that heat for 30–45 minutes if possible for best searing.

Sear the steak 3–4 minutes per side, then flip and cook 4–6 minutes on the other side depending on thickness and desired doneness. Remove the steak a little before it hits the exact target temperature, as it will continue to rise slightly while resting.

How To Broil Flank Steak

Place a rack in the top third of the oven and preheat the broiler for about 10 minutes. Line a broiler pan with foil and spray the top with nonstick spray to prevent sticking and simplify cleanup.

Broil the steak 4–6 minutes per side, depending on thickness and desired doneness. Use a thermometer to check the internal temperature and remove the steak a few degrees below the target, then let it rest before slicing.

How to Cook Flank Steak with a Sous Vide

For reliably even results, sous vide is a great option. Set the water bath to 135°F for medium-rare, 145°F for medium, or 150°F for medium-well. Vacuum-seal the flank steak or use a heavy-duty zip-top bag and remove as much air as possible. Submerge the bag and cook for about 2 hours. Afterward, sear briefly on high heat to develop a crust.

How to Know When Steak Is Done

The most reliable way to test doneness is with an instant-read meat thermometer. Insert it into the thickest part of the steak without touching the cooking surface. Target temperatures:

Rare = 125 °F
Medium Rare = 135 °F
Medium = 145 °F
Medium Well = 150 °F
Well Done = 160 °F

Remove the steak when it reads about 5°F below your target; residual heat will carry it the rest of the way as it rests.

What to Serve with Flank Steak Tacos

Fresh citrus margarita or a flavored margarita (orange, pomegranate, or grapefruit)
Jicama salad with apples and honey-lime dressing
Simple sides like rice, beans, or a crisp cabbage slaw

FAQs and Expert Tips

Q: Can I use another cut of steak besides flank?

A: Yes. Skirt steak, sirloin, or flap meat are good alternatives and work well with the same seasonings and cooking methods.

Q: How do I know when the steak is done?

A: Use an instant-read thermometer and follow the temperature chart above. Remove the steak when it reads about 5°F below your desired finish temperature and let it rest before slicing.

More Delicious Taco Recipes

Adobo Fish Tacos with Citrus and Crispy Fried Onions
Shishito Pepper Tacos with Chili Cranberry Sauce and Fried Cheese
Tequila Lime Vegan Cauliflower Tacos with Cabbage Slaw
Mahi-Mahi Fish Tacos with Pineapple Coleslaw

If you try this recipe, please share your feedback—leave a comment, rate it, or tag a photo with #alittleandalot.

📖 Recipe

Yield: 12 tacos

Grilled Flank Steak Tacos with Pico de Gallo

Prep Time
30 minutes

Cook Time
12 minutes

Total Time
42 minutes

Ingredients

1 cup Pico de Gallo
3 red peppers, seeded and sliced into 1-inch strips
1 large yellow onion, peeled and sliced into 1-inch strips
2 tablespoons extra virgin olive oil
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons dried oregano
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
2 teaspoons salt
2 lbs flank steak
2 tablespoons corn or vegetable oil
12 corn tortillas

Instructions

Prepare the Pico de Gallo and chill while you prepare the rest of the meal.
Heat about 1 teaspoon olive oil in a large skillet over high heat. When the oil is just smoking, add half the peppers and onions and toss until crisp-tender with some charred spots. Season with salt and pepper, remove to a plate, and repeat with the remaining vegetables. (If cooking on a griddle, cook vegetables alongside the steak.)
Combine the spices, salt, and pepper in a small bowl. Rub each side of the flank steak with 1–1½ tablespoons olive oil, then press the seasoning mix into the meat so it’s evenly coated.
Griddle: Heat the griddle to high. Cook the vegetables on one side and the steak on the other. Lay the flank steak down and cook 3–4 minutes per side for a good sear, adjusting time for desired doneness.
Grill (indoor or outdoor): Preheat the grill until very hot. Grill 3–4 minutes per side, then 4–6 minutes on the second side depending on thickness and desired doneness. Remove slightly before target temp because the steak will continue to cook while resting.
Broil: Use the top third of the oven and broil 4–6 minutes per side on a foil-lined, sprayed broiler pan.
Sous Vide: Preheat water bath to 135°F for medium-rare or 145°F for medium. Vacuum-seal or use a heavy-duty zip-top bag, remove air, and cook in the water bath for 2 hours. Finish with a quick, high-heat sear to brown.
No matter the method, let the cooked steak rest for 5 minutes on a cutting board so juices redistribute. Slice as thinly as possible across the grain.
Soften tortillas: Lightly brush both sides of a tortilla with a little oil, stack between moist paper towels, and microwave 30 seconds. Check warmth and repeat briefly if needed. Alternatively, warm tortillas on a hot griddle or briefly fry in hot oil for 3–4 seconds per side.
Serve tortillas with sliced steak, sautéed peppers and onions, and Pico de Gallo so guests can assemble their own tacos.

Notes

Prepare Pico de Gallo ahead

Making Pico de Gallo a few hours or up to 3 days ahead helps the flavors meld. Store in a covered container in the refrigerator.

Checking doneness

Use an instant-read thermometer for accuracy and remove the steak when it reads about 5°F below your desired finish temperature to allow for carryover cooking.

Softening corn tortillas

Microwaving between damp paper towels is quick, but you can also warm tortillas on a hot griddle brushed with oil or briefly submerge in hot oil for a few seconds and drain on paper towels.

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