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Grilled Flank Steak Tacos
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2 tablespoons chile-lime seasoning

1 tablespoon ground cumin

2 teaspoons dried oregano leaves

1/2 teaspoon pepper

1 (16- to 20-ounce) flank steak

4 teaspoons olive oil

Corn Salsa

3/4 cup whole kernel corn

3/4 cup pico de gallo

1 teaspoon fresh lime juice


16 (6-inch) corn tortillas

16 (3/4-ounce) slices Land O Lakes® Deli American

How to make

  1. STEP 1

    Combine chile-lime seasoning, cumin, oregano and pepper in bowl. Rub steak with olive oil and seasoning mixture. Cover; refrigerate 30 minutes.

  2. STEP 2

    Combine all corn salsa ingredients in bowl. Set aside.

  3. STEP 3

    Heat gas grill to medium or charcoal grill until coals are ash white.

  4. STEP 4

    Place steak onto grill. Grill, turning once, 8-12 minutes or until internal temperature reaches 145°F (medium-rare) or desired doneness. Remove from grill; let rest 10 minutes before slicing.

  5. STEP 5

    Place tortillas onto grill; grill, turning once, 1-2 minutes or until heated. (Watch closely so they do not burn.) Remove from grill; top each with 1 slice cheese. Stack 2 tortillas on top of each other, cheese-side up, for each taco.

  6. STEP 6

    Place steak onto cutting board; cut across grain into thin slices. Place about one-eighth sliced steak over each tortilla stack. Top with 2 heaping tablespoons corn salsa; fold tortillas in half. Serve immediately.

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