Campfire Lime-Garlic Flank Steak Tacos

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 3 tacos per person)
• Prep Time: 20 minutes (plus 2–12 hours marinating)
• Cook Time: 15 minutes
• Total Time: 35 minutes active, plus marinating

Quick Ingredients

• 1.5–2 lb flank steak
• 3 limes, juiced (about 6 Tbsp)
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1.5 tsp kosher salt + 0.5 tsp black pepper
• 3 Tbsp olive oil
• 1 Tbsp honey or brown sugar
• 12 small corn or flour tortillas
• For serving: chopped cilantro, diced onion, crumbled queso fresco, salsa, lime wedges

Do This

• 1. Whisk lime juice, garlic, cumin, smoked paprika, chili powder, salt, pepper, olive oil, and honey.
• 2. Place flank steak in a bag or container, pour in marinade, coat well, and chill 2–12 hours.
• 3. Heat grill or campfire grate to high (about 450–500°F) for direct heat.
• 4. Pat steak dry, season lightly with extra salt if needed, then grill 4–6 minutes per side to 130–135°F (medium-rare).
• 5. Rest steak 10 minutes, tented with foil, then slice very thinly against the grain.
• 6. Warm tortillas on the grill 10–20 seconds per side until soft and lightly charred.
• 7. Fill tortillas with steak, top with onion, cilantro, queso fresco, salsa, and a squeeze of lime.

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Why You’ll Love This Recipe

• Big flavor, minimal fuss: a bright lime, cumin, and garlic marinade does most of the work.
• Perfect for camping: everything can be prepped at home, then grilled over a campfire or portable grill.
• Flexible and crowd-pleasing: set out toppings so everyone can build tacos their own way.
• Great leftovers: sliced steak is fantastic in burritos, bowls, or breakfast tacos the next day.

Grocery List

• Produce: 5 limes, 1 head garlic, 1 bunch cilantro, 1 small white or yellow onion, 1–2 avocados (optional), 1 jalapeño or serrano (optional)
• Dairy: Queso fresco or cotija cheese, sour cream or Mexican crema (optional)
• Pantry: 1.5–2 lb flank steak, small corn or flour tortillas, olive oil, honey or brown sugar, kosher salt, black pepper, ground cumin, smoked paprika, chili powder, salsa or hot sauce

Full Ingredients

For the Lime-Cumin Flank Steak

• 1.5–2 lb flank steak, trimmed of excess surface fat
• 3 limes, juiced (about 6 Tbsp fresh lime juice)
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder (mild or medium, to taste)
• 1.5 tsp kosher salt (Diamond Crystal; use 1 tsp if using fine salt), plus more to finish
• 0.5 tsp freshly ground black pepper
• 3 Tbsp olive oil (or other neutral oil)
• 1 Tbsp honey or packed light brown sugar
• 2 Tbsp chopped fresh cilantro (optional, for the marinade)

For Serving (Camp Tacos)

• 12 small corn or flour tortillas (5–6 inch size)
• 0.5 cup finely diced white or yellow onion
• 0.5 cup chopped fresh cilantro leaves
• 0.5 cup crumbled queso fresco or cotija cheese
• 2 limes, cut into wedges
• 0.5–1 cup salsa or hot sauce, any style you like

Optional Toppings

• 1–2 avocados, sliced or mashed
• 0.5 cup sour cream or Mexican crema
• 1 jalapeño or serrano, thinly sliced
• Pickled onions or pickled jalapeños

Step-by-Step Instructions

Step 1: Make the lime-cumin marinade

In a medium bowl or a large measuring cup, whisk together the lime juice, minced garlic, ground cumin, smoked paprika, chili powder, kosher salt, black pepper, olive oil, and honey (or brown sugar). Whisk until the salt mostly dissolves and the mixture looks slightly thickened and emulsified. If you are using cilantro in the marinade, stir it in now.

Give the marinade a quick taste; it should be bright, salty, and a bit tangy-sweet. It will taste stronger than you want the final steak to be, which is perfect, because the flavor will mellow as it soaks into the meat.

Step 2: Marinate the flank steak

Place the flank steak in a large resealable plastic bag or a shallow dish that can be tightly covered. Pour the marinade over the steak, turning the meat several times so it is evenly coated on all sides. Press out excess air if using a bag, then seal. If using a dish, cover tightly with a lid or plastic wrap.

Refrigerate for at least 2 hours and up to 12 hours. Flip the steak once or twice during this time if possible to keep the marinade distribution even. For camping, you can marinate the steak at home, then place the sealed bag in a cooler with plenty of ice or ice packs until you are ready to grill.

Step 3: Preheat and prepare your grill or campfire

Remove the steak from the cooler or refrigerator about 20–30 minutes before cooking so it can take off the chill; this helps it cook more evenly. Meanwhile, prepare your heat source.

For a gas grill, preheat on high for 10–15 minutes until the grill reaches 450–500°F. For charcoal, build a hot, even layer of coals under half to two-thirds of the grate; the coals should be glowing and covered with a light layer of ash. For a campfire grate, let the fire burn down until you have a solid bed of hot embers and a steady, strong heat under the cooking grate.

Lightly oil the grill grates (use tongs and a folded, oil-dipped paper towel) to help prevent sticking.

Step 4: Grill the flank steak

Remove the steak from the marinade and let excess marinade drip off. Pat both sides dry with paper towels; this is important for good browning. If you like, sprinkle a pinch more salt on each side just before grilling.

Place the steak over direct high heat. Grill for 4–6 minutes on the first side without moving it, until the underside is deeply browned and has good grill marks. Flip and grill for another 4–6 minutes on the second side. Start checking the internal temperature with an instant-read thermometer after about 8 minutes total:

• 125°F for rare
• 130–135°F for medium-rare (recommended)
• 140°F for medium

Remember that flank steak can become tough if cooked much past medium, so aim on the lower side if you are unsure.

Step 5: Rest and slice the steak

Transfer the grilled steak to a cutting board and tent it loosely with foil. Let it rest for at least 10 minutes. This allows the juices to redistribute so the slices stay moist and flavorful instead of running all over the board.

To slice, first locate the grain (the direction the muscle fibers run). Turn the steak so you will be cutting across those lines. Using a sharp knife, slice the steak very thinly, about 0.25 inch thick or even thinner, on a slight diagonal. Thin slices cut against the grain are the key to tender flank steak, especially for tacos.

Step 6: Warm the tortillas

While the steak rests, warm your tortillas. Place a few tortillas at a time directly on the grill grate over medium heat or at the edge of your campfire grate. Heat 10–20 seconds per side, just until soft, pliable, and lightly charred in spots. Stack the warmed tortillas in a clean kitchen towel or foil packet to keep them warm and steamy.

If you do not have access to a grill at the moment, you can also warm tortillas in a dry cast iron skillet over medium heat, flipping once, until they are heated through.

Step 7: Build and serve the camp tacos

Set out the sliced steak, warm tortillas, diced onion, chopped cilantro, crumbled queso fresco, lime wedges, salsa, and any optional toppings in small bowls or camp-friendly containers.

To assemble, tuck a few slices of steak into each warm tortilla. Top with onion, cilantro, and queso fresco, then finish with a spoonful of salsa and a big squeeze of lime juice. Serve immediately while everything is hot and juicy. Eat with your hands, preferably around a campfire, and enjoy.

Pro Tips

• Do not skip the drying step: Patting the steak dry before grilling is crucial for a flavorful, well-browned crust.
• Thin slicing is everything: Flank steak is naturally lean; cutting very thin slices against the grain makes it taste tender and luxurious.
• Marinate ahead for camping: Marinate the steak at home, then keep it sealed in a cooler. This saves time and cleanup at the campsite.
• Use a thermometer: Overcooked flank steak can be chewy. An instant-read thermometer takes out the guesswork.
• Char the tortillas: A little smoke and char on the tortillas adds huge flavor and that true campfire taco vibe.

Variations

• Extra smoky version: Add 0.5 tsp chipotle powder or 1 minced chipotle in adobo to the marinade, and toss a small chunk of hardwood (like oak or hickory) onto the coals for a deeper smoked flavor.
• Fajita-style tacos: Slice 1 bell pepper and 1 onion, toss with 1 Tbsp oil, salt, and pepper, and grill in a cast iron skillet alongside the steak. Serve the steak with the caramelized peppers and onions in the tortillas.
• Citrus-garlic blend: Replace 1 of the limes with 1 orange for a slightly sweeter, more rounded citrus flavor that works beautifully with the cumin and garlic.

Storage & Make-Ahead

You can marinate the flank steak up to 12 hours in advance (24 hours is usually fine if the steak is thick and you do not mind a little more tang). Keep it well chilled until ready to grill. The onion and cilantro can be chopped a few hours ahead and stored in separate containers in a cooler or fridge.

Leftover cooked steak will keep in an airtight container in the refrigerator for 3–4 days. Reheat gently in a covered skillet over low heat or briefly on the grill, just until warmed through, to avoid overcooking. Alternatively, serve it cold or room temperature in salads, burritos, or breakfast tacos. Tortillas are best fresh but can be wrapped tightly and kept at room temperature for a day or two.

Nutrition (per serving)

Approximate values per serving (about 3 tacos with steak and basic toppings, using a 2 lb steak and corn tortillas): 650 calories; 45 g protein; 40 g carbohydrates; 30 g fat; 9 g saturated fat; 5 g fiber; 1,100 mg sodium. Actual values will vary based on tortilla size, exact steak weight, toppings, and how much salt and cheese you use.