Grilled Steak Tacos with Fresh Pico de Gallo feature smoky marinated steak, warm tortillas, and a bright tomato salsa for a balanced and satisfying meal.
Ingredients
1 1/2 pounds flank or skirt steak
2 tablespoons olive oil
2 tablespoons fresh lime juice
3 cloves garlic minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
8 small corn or flour tortillas
For the pico de gallo:
3 Roma tomatoes diced
1/2 cup finely chopped white onion
1/4 cup chopped fresh cilantro
1 jalapeño minced
1 tablespoon fresh lime juice
1/2 teaspoon salt
Instructions
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In a bowl whisk olive oil, lime juice, garlic, cumin, chili powder, and salt.
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Coat the steak in the marinade and refrigerate for 30 minutes to 4 hours.
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Combine diced tomatoes, onion, cilantro, jalapeño, lime juice, and salt to make the pico de gallo. Chill until ready to serve.
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Preheat grill to medium-high heat and oil the grates.
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Grill steak 4 to 6 minutes per side until medium-rare.
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Rest steak for 5 to 10 minutes, then slice thinly against the grain.
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Warm tortillas on the grill for about 30 seconds per side.
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Fill tortillas with sliced steak and top with fresh pico de gallo and desired toppings.