These Grilled Southwestern Flank Steak Tacos with Fruit Salsa will quickly become a favorite. Simple, flavorful, and perfect for lighting up the grill on warm evenings.
Grilling is one of the best parts of summer, and these flank steak tacos showcase why. They’re easy to prepare and packed with bright, southwestern flavors.
Marinate the skirt or flank steak, grill it to your preferred doneness, and top warm tortillas with a quick fruit salsa. The combination of savory, smoky steak and fresh, sweet-tart salsa is irresistible.
My family loved these tacos — especially the fruit salsa. It adds a brightness that elevates the steak and makes each bite pop.
This recipe is straightforward: make the marinade and let the steak sit for several hours (up to 24), then grill. The salsa comes together in minutes, so you’ll have a fresh, satisfying meal with minimal fuss.
Don’t skip the salsa — it truly makes these tacos special. Serve with your favorite tortillas and additional toppings like guacamole, lime wedges, or shredded cabbage if desired.
Below is the ingredient list and step-by-step instructions to make Grilled Southwestern Flank Steak Tacos with Fruit Salsa at home.
Enjoy!
Grilled Southwestern Flank Steak Tacos with Fruit Salsa
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Total Time: 0 hours
Ingredients
- 1 flank steak (1 1/2 – 2 pounds)
Marinade:
- 1/4 cup fresh orange juice
- 2 tablespoons chili sauce
- 2 tablespoons soy sauce
- 2 tablespoons canola or vegetable oil
- 2 tablespoons honey
- 2 garlic cloves, minced
- 1 1/2 teaspoons orange zest
- 1 teaspoon salt
- 1 1/2 tablespoons chili powder
- 1/4 teaspoon red pepper flakes
Fruit Salsa:
- 1 1/4 cups fresh pineapple, diced
- 1 cup chopped fresh mango
- 1 kiwifruit, peeled and chopped
- 3/4 cup diced sweet red pepper
- 3 tablespoons minced fresh cilantro
- 1 tablespoon sugar
- 1/4 teaspoon crushed red pepper
- Flour or corn tortillas, for serving
Instructions
- Score the steak diagonally across the grain at one-inch intervals. Place the steak in a heavy-duty resealable bag.
- Whisk together the marinade ingredients (orange juice, chili sauce, soy sauce, oil, honey, garlic, orange zest, salt, chili powder, and red pepper flakes). Pour the marinade over the steak, seal the bag, and refrigerate for 8 hours or up to 24 hours.
- To make the fruit salsa, combine pineapple, mango, kiwifruit, red pepper, cilantro, sugar, and crushed red pepper in a bowl. Cover and chill for at least an hour to let the flavors meld.
- When ready to cook, remove the steak from the marinade and discard the marinade. Grill the steak over medium heat about 7–8 minutes per side, or until it reaches your desired doneness.
- Remove the steak from the grill, tent with foil, and let it rest for 5 minutes.
- Slice the steak thinly, diagonally across the grain.
- Serve slices on warmed flour or corn tortillas and top with fruit salsa. Add guacamole, lime, or additional toppings as you like.
- Prep Time: 8+ hours marinating time
- Cook Time: 14–16 mins
- Category: Main Dishes
Recipe Source: Adapted from The Ultimate Southern Living Cookbook