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5 from 2 votes
Flank Steak Tacos with Pico Verde | Perfectly seared, medium rare flank steak with an irresistibly tangy and unique pico verde. Serve on charred corn tortillas with at least one margarita!
Flank Steak Tacos with Pico Verde
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Flank steak tacos with perfectly seared, medium-rare beef topped with an irresistibly tangy pico verde. Serve on charred corn tortillas with at least one beer or margarita!
Course: Main Course
Cuisine: American
Servings: 12 people
Calories: 630 kcal
Author: Christine | Mid-Life Croissant
  • 2 1/2 pounds flank steak
For the Marinade
  • 1/4 cup olive oil
  • 1/3 cup tequila
  • 2 Tablespoons triple sec
  • 2 limes, zest of one, juice of both
  • 3 cloves garlic, minced
  • 1/2 teaspoon chili powder
For the Salsa
  • 5 small tomatillos, finely chopped
  • 6 scallions, white and light green parts, sliced very thinly
  • 1 jalapeño, ribs and seeds removed, then minced
  • 1 medium cucumber (unpeeled) finely chopped
  • juice of two limes (about 1/4 cup)
  • 2 Tablespoons capers, rinsed and chopped
  • 3 cloves garlic, minced
  • 2 Tablespoons italian flat leaf parsley leaves, finely chopped
  • 2 Tablespoons cilantro leaves, finely chopped
Marinate the Steak
  1. Whisk all marinade ingredients together in a small bowl.

  2. Place steak in a large ziploc bag and pour marinade into it. Seal bag and massage marinade around the meat to coat it.

  3. Let marinate in the refrigerator for 4 hours up to overnight.

Make the Pico
  1. Combine all pico ingredients in serving bowl. Taste and salt, if necessary. You may find the capers make it salty enough.

  2. Drizzle with olive oil.

Cook the Steak
  1. In a large cast-iron skillet over medium-high flame, melt about one Tablespoon of ghee (or your preferred fat.)

  2. Remove steak from marinade and pat dry with a clean paper towel.

  3. Place in skillet and brown on one side, about 4 to 5 minutes. Then flip it and insert meat thermometer in the thickest part of the meat.

  4. Cook until steak reaches an internal temperature of 130°F.

  5. Remove to cutting board and let rest, tented with foil, for at least five minutes.

  6. Cut on the bias into strips and serve with charred tortillas and pico verde.

Recipe Notes
  • Calorie info is approximate and will vary with some ingredients and exact serving size.
  • Marination time is not included in timing of this recipe.
  • Sometimes, with a particularly thick steak, I'll flip it back onto its original side before it's cooked through so it cooks evenly on both sides.