Flank Steak Tacos

Forgot to add, the must have toppings we're fine dice white onion, lime wedge and cilantro.

Marinaded this for 6 hours and wished I had marinaded it longer. The flavor could have been stronger, but it was good.

Didn't have the hot paprika so just used regular; still delicious. Served with the grilled pineapple avocado salsa.

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.

These are excellent steak tacos. I use this recipe with pico de gallo and sliced avocado too!

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!

I have made this 3 times already and is always met with rave reviews. This last time I let the steak marinate for 2 days. It was well worth the wait!

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.

This was delicious! The grilled pineapple and avocado salsa was excellent! Also served with the cabbage/radish slaw.

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.

Really successful dish. I used flap meat to save $2 per pound rather than flank and served this with the pineapple avocado salsa and cabbage slaw in the article from the June 2011 issue. My guests were surprised and pleased to hear that they were eating CL recipes.

Agreed with the others. Very good. However, I'm a firm believer in 5 minutes per side on a high heat, uncovered grill for flank steak when grilling. Otherwise, it can be a bit overcooked and tough. The grilled pineapple salsa from this issue of CL was also a good topping, as was some of the fiesta slaw from Whole Foods with a touch of crema mexicana.

Had this for dinner tonight. It was excellent. Must serve with the roasted pineapple & avocado salsa!

This spice rub was outstanding on this flank steak. Was better the second day as the flavors melded together.