Grilled Sonoran Beef Tacos with Charred Salsa

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

Juicy grilled beef strips served in warm tortillas topped with a smoky charred tomato and jalapeño salsa. This Mexican recipe, ready in about 35 minutes, pairs flank steak, thinly sliced, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb flank steak, thinly sliced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 corn tortillas
• 4 medium roma tomatoes
• 2 jalapeño peppers
• 1 small white onion, quartered
• 1/4 cup fresh cilantro, chopped
• for serving lime wedges

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Instructions

1. Step 1: Preheat grill to medium-high heat. In a bowl, toss 1 lb thinly sliced flank steak with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Let marinate while preparing salsa.
2. Step 2: On the hot grill, place 4 medium roma tomatoes, 2 jalapeño peppers, and 1 small quartered white onion directly on the grates. Grill for 10 minutes, turning occasionally, until vegetables are charred and softened.
3. Step 3: Remove vegetables and chop roughly. In a bowl, combine charred tomatoes, jalapeños, onion, and 1/4 cup chopped fresh cilantro. Stir to make a smoky salsa.
4. Step 4: Grill the marinated flank steak strips for 3-4 minutes per side until cooked to medium-rare or desired doneness. Remove and let rest 5 minutes.
5. Step 5: Warm 8 corn tortillas on the grill for 30 seconds per side. Slice steak into bite-sized pieces and assemble tacos by dividing beef and topping with the charred salsa. Serve with lime wedges for squeezing.