grilled flank steak tacos with ancho chiles and citrus

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These grilled flank steak tacos are so juicy, tender and flavorful, you’ll want to eat them all summer long. Whole citrus fruit and dried ancho chiles give them a bright, smoky, spicy edge.

  • Author: Indi Hampton
  • Prep Time: 15 minutes
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 8 tacos
  • Category: Meat
  • Method: Grill
  • Cuisine: Mexican


  • 4 ancho chiles, wiped clean
  • 2 chiles de arbol, wiped clean
  • 1 orange, washed and roughly chopped to 1-inch pieces
  • 2 limes, washed and roughly chopped to 1-inch pieces
  • 2 garlic cloves, peeled
  • 1 tbsp honey
  • 1 tbsp kosher salt
  • 5 whole black peppercorns, crushed
  • 5 whole allspice berries, crushed
  • 1 tbsp apple cider vinegar
  • 1/2 cup water
  • 1/4 cup olive oil
  • one 2-pound flank steak
  • 8 small corn tortillas, warmed
  • sliced avocado, for serving
  • shredded cabbage, for serving
  • sliced radishes, for serving
  • fresh cilantro, chopped, for serving
  • limes, cut into wedges, for serving
  • salsa or pico de gallo, for serving


  1. Heat a dry cast iron skillet over medium heat. Add chiles and toast until fragrant, turning frequently to prevent burning, 2- 3 minutes. Transfer to a bowl and cover with boiling water. Let chiles soak until soft but not much longer, about 10 minutes. Remove stems and tear chiles into pieces in the blender. Add orange, limes, garlic, honey, salt, peppercorns, allspice, vinegar, water and olive oil in a blender and puree until smooth. 
  2. Place the steak in a large, heavy duty ziplock bag and pour the sauce over top. Seal the bag and toss the marinade around to fully coat the meat. Refrigerate at least 3 hours and up to 24 hours. 
  3. Remove steak from the refrigerator 30 minutes before you’re ready to grill. Preheat a grill to medium high heat (about 450°F). Oil grates. Remove steak from marinade, letting excess drip off. Grill the steak for about 6 minutes per side for medium rare, turning once, or until steak is lightly charred and the thickest part of the meat registers 135°F with an instant-read thermometer. Transfer to a cutting board and let rest for 5 minutes. Thinly slice meat against the grain. 
  4. To assemble tacos, place a warm tortilla on a plate and top with a few slices of avocado and a portion of grilled flank steak. Sprinkle with shredded cabbage, radishes and cilantro and garnish with lime wedges. If desired, serve with your favorite salsa or pico de gallo.


Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.