Flank Steak Tacos RecipeFor these Flank Steak Tacos, I’m using my new Santa Maria attachment. The folks at Gabbysgrills.com have designed it for the 22” Weber for Santa Maria style cooking. Santa Maria grills are popular in California and they work by simply raising and lowering the cooking grate over hot coals. This attachment fits right on the weber in place of the lid and to adjust the cooking height all you do is turn the crank handle to desired height. I love the flavor that this style of cooking produces. It’s perfect for grilling meat over live fire and being able to raise the cooking grate to different levels lets you have more control of the cooking temperature. I thought it would be perfect for Flank Steak Tacos. And I’m also throwing on some veggies to use in a Fire Roasted Salsa. First the flank steak goes into a marinade for a couple hours. I combine tequila, lime juice, water, Worcestershire, fresh cilantro, garlic, salt, pepper, and cumin for the marinade. While the steak is absorbing these flavors it’s a good time to prepare the fire roasted salsa. Start a couple chimneys of B&B Hickory Lump charcoal and add them to the Weber once hot. Place the Santa Maria attachment on the grill and spray the cooking grate with vegetable spray. Give it a few minutes to get hot and adjust the cooking grate several inches above the hot coals. Place Roma tomatoes, jalapeno and Fresno peppers, onion, garlic, and lime right on the grate. Grill the vegetables for 5-10 minutes turning often. You want them to blister and char on the outside to bring out the flavor. Let everything set on the cutting board a few minutes to cool and roughly chop. Place the tomatoes, onion, peppers, and cloves of garlic in a food processor. Squeeze the lime halves and season with ground cumin, salt, and black pepper. Pulse the food processor until everything is combined and pour into bowl. Refrigerate the salsa for at least an hour. After the steaks have marinated, remove from the ziplock bag and allow the excess liquid to drip off. Lower the Santa Maria right over the coals and sear the steaks for 1 ½ – 2 minutes on each side. Raise the grate several inches and continue to cook away from direct heat until it reaches medium rare about 125-130⁰ (or your desired doneness). This is where having a Thermapen comes in real handy. Check them out here >> Remove each steak from the grill and place on a cutting board covered loosely with aluminum foil. While the steaks rest warm flour or corn tortillas on the grill. It only takes about 30 seconds on each side so don’t walk away too far. To serve these tacos; slice the flank steaks across the grain into thin strips. You can dress them with your favorite toppings. I like a good spoon of guacamole, a couple strips of flank steak, fire roasted salsa, fresh chopped onion, cilantro, a squeeze of lime, and good dash of Mexican Hot Sauce. The marinade brings a really fresh flavor to the flank steak and Fire Roasted Salsa has plenty of heat and smokiness. I love the flavor that cooking over an open fire gives food, so if you don’t have a Santa Maria Grill this attachment is a good option for the Weber. Also you can create this recipe on any grill just set it up for a 2 zone fire. Give these Flank Steak Tacos a try!. Print
Grilled Flank Steak Taco recipe with a Santa Maria style grill – served with a Fire Roasted Salsa.
- 2 Flank Steaks (16-18oz each)
- 12oz Tequila Lime Marinade*
- 1 package Flour or Corn Tortillas
- 1 cup Fire Roasted Salsa*
- 1 cup Fresh Guacamole
- ¼ cup Cilantro chopped
- 1 small White Onion diced fine
- 1 Lime cut into wedges
- Mexican style Hot sauce
- 1 Tablespoon Kosher Salt
- 1 Tablespoon Course Ground Black Pepper
Tequila Lime Marinade
- 1/4 cup Worcestershire
- 1/4 cup olive oil
- 1/4 cup Water
- 2oz Tequlia
- 2oz Lime Juice
- 2 TBS Cilantro
- 2 cloves garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
Fire Roasted Salsa
- 6 Roma tomatoes
- 2 Fresno peppers
- 1 jalapeño pepper
- 1 white onion (cut in half)
- 1 bulb garlic
- 1 Lime
- 1/4 cup cilantro
- 1 teaspoon Cumin
- Salt to taste
- Pepper to taste
- Prepare grill for direct cooking over lump charcoal. Wash and paper towel dry vegetables. Place tomatoes, onions, peppers, garlic, and lime on hot grill. Cook until outer skin chars turning often about 5-10 minutes total. Cool on cutting board and roughly chop. Add vegetables to a food processor along with cumin and several pinches of Salt and Pepper. Pulse food processor until all ingredients are combined. Pour into a bowl and refrigerate for an hour. (Optional) Add finely chopped cilantro before serving.
- Place flank steaks in a gallon ziplock bag and pour marinade over the steaks. Close the bag removing as much air as possible. Gently move the steaks around to cover completely in marinade. Rest in refrigerator for 2 hours.
- Prepare Santa Maria or other charcoal grill for direct grilling with 2 chimneys of B&B Lump Hickory Charcoal.
- Remove flank steaks from marinade allowing excess marinade to drip off. Season the outside with a pinch of Kosher Salt and Black Pepper.
- Grill each steak close to the hot coals for 1 ½ minutes on each side. Raise the grill grate away from the hot coals and continue to cook to desired doneness (125⁰internal for medium rare).
- Rest flank steaks for 5-10 minutes on cutting board loosely tented with aluminum foil.
- Place tortilla shells on grill grate just above the hot coals to warm about 30 seconds on each side.
- Slice flank steaks across grain into thin strips. To assemble tacos: Spoon fresh guacamole on warm tortilla shell followed by strips of flank steak. Top with Fire Roasted Salsa, onion, cilantro, squeeze of lime, and a few dashes of Mexican Hot Sauce.
- Category: Entree
- Cuisine: Barbecue
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