These Southwestern Flank Steak Tacos with Fruit Salsa will fast become a favorite. Simple, delicious and perfect for those nights you’re wanting to light up the grill.
Let’s talk about these simple and absolutely delicious Grilled Southwestern Flank Steak Tacos with Fruit Salsa.
This recipe is seriously as easy as marinating the steak for up to 24 hours and then throwing it on the grill. The salsa comes together in no time and before you know it, you’ll have some delicious steak tacos right in from of you, ready to be devoured.
I’m pretty sure you can handle this recipe.
Whatever you do, pleeeease don’t skip the salsa, it’s what really takes these tacos to a whole new level.
So here you have it, a simplified, delicious summer meal.
Be sure and leave me a comment if you try these or any other recipes. I love hearing from you.
- 1 flank steak ((1 1/2 – 2 pounds))
- 1/4 cup fresh orange juice
- 2 tablespoons chili sauce
- 2 tablespoons soy sauce
- 2 tablespoons canola or vegetable oil
- 1 tablespoon honey
- 2 garlic cloves ((minced))
- 1 1/2 teaspoons orange zest
- 1 tsp. salt
- 1 1/2 tablespoons chili powder
- 1/4 teaspoon red pepper flakes
- Fruit Salsa:
- 1 1/4 cups fresh pineapple ((diced))
- 1 cup chopped fresh mango
- 1 kiwifruit ((peeled and chopped))
- 3/4 cup diced sweet red pepper
- 3 tablespoons minced fresh cilantro
- 1 tablespoon sugar
- 1/4 teaspoon crushed red pepper
- Flour or corn tortillas
- Score the steak diagonally across the grain at one-inch internals. Place the steak in a heavy duty Ziploc bag. Whisk together all marinade ingredients and pour over the steak. Seal bag and marinate for 8 hours or up to 24 hours.
- To make salsa, combine all ingredients in a bowl. Cover and chill for an hour before serving.
- Remove steak from marinade and grill over medium heat 7 to 8 minutes per side or to desired doneness.
- Remove from grill and cover with foil and let stand 5 minutes.
- Slice diagonally across the grain into thin slices.
- Serve on flour or corn tortillas with fruit salsa and any other toppings you’d like. (I love adding guacamole.)
Recipe Source: Adapted from The Ultimate Southern Living Cookbook