Combine first 8 ingredients. Rub steak evenly with spice mixture. Cover and refrigerate at least 2 hours.
Preheat grill to high heat.
Sprinkle steak evenly with 1 teaspoon salt and black pepper. Place steak on a grill rack coated with cooking spray, and grill for 6 minutes on each side or until desired degree of doneness. Remove steak from grill, and let stand for 10 minutes. Cut steak across grain into thin slices. Heat tortillas according to package directions. Divide steak evenly among tortillas.
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These are delicious - by far the best taco recipe I've found on this site. I made the pineapple salsa and the combination was great. I marinated the meat for about 6 hours, next time I will go longer. I will be making this often!
The flank steak tacos and grilled pineapple avocado salsa were a big hit. I sauteed a large onion as well as a yellow, orange and red pepper in a tablespoon of butter and a tablespoon of olive oil as an addition to this meal. I had time to marinate the meat overnight rather than just 2 hours and the flavor of the rub was incredible. My husband put the corn tortillas and some low fat, low carb wheat tortillas on the grill so everyone could choose their favorite. My son and husband took leftovers to work and had their co-workers drooling. I am definitely sharing this recipe.
One of our summer time standards. This is one of the very few recipes that's great as is. The only thing we add is grilled onion and bell pepper and serve them fajita style. The spicy black beans from Jan 2012 and grilled corn with jalapeno lime butter is a meal we never get tired of.
Excellent spice rub. Made this recipe twice--once for ourselves, and once for a party, where it was highly complemented.
Couldn't find smoked papika, used regula paprika and a teensy bit of liquid smoke in the spice rub.
Great with the pineapple/avocado salsa and the cabbage-radish slaw.
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