Grilled Flat Iron Steak Tacos

Grilled Flat Iron Steak Tacos

10 mins
1 hrs 30 min
35 mins

Has flat iron steak made it’s way into your grilling rotation? It’s tender, easy and flavorful when prepared well. Best served medium rare, it doesn’t require a ton of prep or long marinade and should really be handled with just a little gentle love before laying over the grill. Follow this recipe for juicy, tender Grilled Flat Iron Steak Tacos topped with charred vegetables.


For the Marinade

  • 1 tablespoon olive oil
  • 8 ounces light summer beer
  • > juice from one freshly squeezed lime
  • 1 clove garlic, minced
  • 1 teaspoon steak seasoning of choice
  • 1/4 teaspoon red pepper flakes

For the Tacos

  • 1 large flat iron steak, at least 1 inch thick
  • 1 red pepper
  • 1 green pepper
  • 1 red onion
  • 1 advocate, sliced
  • > salt and peper to taste
  • > corn tortillas
  • > fresh pico de gallo
  • > fresh cilantro

Ingredient Tips

Flat Iron Steak
Make sure that the connective tissue that can be present in the middle of the Flat Iron Steak is removed before you start to grill. If you are having trouble preparing your own or finding one, have a chat with your butcher and they will be happy to cut you the perfect steak.


Step 1 Of 8
Whisk the olive oil, beer, lime juice, minced garlic, Worcestershire sauce, steak seasoning and red pepper flakes together in a bowl.
Pat the flat iron steak dry, removing the connective tissue from the center if needed. Place in a large freezer bag. Pour the marinade over top and turn to coat. Let the steak rest in the fridge for one hour before preparing the grill.
When ready to grill, preheat your Char-Broil® Kettleman™ Charcoal Grill to medium high heat. Allow the flank steak to sit at room temperature within the marinade for 30 minutes while your grill heats.
Hot Tip
Make sure that your grates are cleaned and oiled prior to preheating.
Meanwhile, remove the tops and centers of the peppers. Slice into rings. Then peel and slice the onion into rings as well. Coat the vegetables in olive oil and set aside.
Remove the flank steak from the marinade and season well with salt and pepper if desired. Place the steak over the heat and grill for 5 to 6 minutes per side depending on thickness. Remove the steak from the grill. Wrap it in foil and let rest for 10 minutes.
Once you remove the steak, arrange the vegetables around the perimeter away from direct heat. Cook the vegetables until tender and charred, 2 to 3 minutes a side.
Lastly, heat the tortillas over the grill for about 10 to 15 seconds a side, just to warm. Wrap in a clean kitchen towel to keep warm.
Slice the flat iron steak thinly against the grain and serve with any reserved juices, the charred vegetables and assorted toppings for your tacos.
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