Steak Tacos with Pico de Gallo

Updated: Sep 18


My family always looks forward to it when I prepare tacos for dinner. It's the perfect casual dinner that comes together so quickly any night of the week, and I love coming up with new ideas. So this week, I created Steak Tacos with Pico de Gallo. I marinated Flank steak in a citrusy mixture along with some spices. After grilling it, I added slices of tender and flavorful meat to the tortilla, and topped it with a mix of tomatoes, onions, and jalapenos. They were so delicious that everyone couldn't wait for me to make them again.


Ingredients for Steak Tacos with Pico de Gallo:


Steak:

1 1 1/2 pound flank steak

juice of 1 lime

juice of 1 orange

4 cloves of garlic, minced

1/2 teaspoon cumin

1/2 teaspoon kosher salt

1/4 teaspoon black pepper


Pico de Gallo:

1 pound Campari tomatoes, chopped

1 cup chopped white onion

1-2 jalapenos, seeded and chopped

1 tablespoon chopped cilantro

3 teaspoon fresh lime juice

Kosher salt

pepper


Serve with corn or flour tortillas, shredded lettuce, and limes.


Time-Saving Tip: Prepare the ingredients for the Pico de Gallo in advance and combine before cooking the meat.


Let's see what we need.

We're ready to cook.


In a small bowl combine the lime juice, orange juice, garlic, cumin, oreganos, salt and pepper.


Two hours before grilling, place the flank steak in a large plastic bag and add the marinade, seal and refrigerate. Remove the bag from the refrigerate one hour before cooking to bring the meat to room temperature.


Combine all of the Pico de Gallo ingredients; season with salt and pepper.


Place the steak on a preheated grill and discard the marinade. Grill a total of eight minutes.


Let the meat rest for 10 minutes. Then slice the steak across the grain. Now you're ready to make the tacos.


It's ready! Steak Tacos with Pico de Gallo is so delicious. The recipe can easily be doubled, which is a great idea, and if you have any leftovers, they are great for lunch the next day.


Enjoy!


Steak Tacos with Pico de Gallo:


Steak:

  • 1 1 1/2 pound flank steak

  • juice of 1 lime

  • juice of 1 orange

  • 4 cloves of garlic, minced

  • 1/2 teaspoon cumin

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon black pepper


Pico de Gallo:

  • 1 pound Campari tomatoes, chopped

  • 1 cup chopped white onion

  • 1-2 jalapenos, seeded and chopped

  • 1 tablespoon chopped cilantro

  • 3 teaspoon fresh lime juice

  • Kosher salt

  • pepper

  • Serve with corn or flour tortillas, shredded lettuce, and limes.

  • In a small bowl combine the lime juice, orange juice, garlic, cumin, oreganos, salt and pepper.

  • Two hours before grilling, place the flank steak in a large plastic bag and add the marinade, seal and refrigerate. Remove the bag from the refrigerate one hour before cooking to bring the meat to room temperature.

  • Combine all of the Pico de Gallo ingredients; season with salt and pepper.

  • Place the steak on a preheated grill and discard the marinade. Grill a total of eight minutes.

  • Let the meat rest for 10 minutes. Then slice the steak across the grain. Now you're ready to make the tacos.

  • Time-Saving Tip: Prepare the ingredients for the Pico de Gallo in advance and combine before cooking the meat.


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