In a bowl, combine the minced garlic, sea salt, smoked paprika, ground cumin, olive oil, lemon juice, lime juice, and orange juice. Stir to blend. Place the flank steak in a resealable plastic bag or a shallow dish, then pour the marinade over it. Seal the bag or cover the dish. Allow the steak to marinate in the fridge for at least one hour, or up to overnight for maximum flavor.

When you’re ready to grill, remove the flank steak from the marinade. Let it sit at room temperature for about 20 minutes. This ensures even cooking. Preheat your grill to medium-high heat. You want a nice sear on the outside while keeping it tender inside.

Place the flank steak on the grill. Cook for about 5–7 minutes per side for medium-rare, depending on thickness. Use a meat thermometer to check the internal temperature (aim for 130°F for medium-rare). Once done, transfer the steak to a cutting board and let it rest for about 10 minutes. Resting allows the juices to redistribute.

Using a sharp knife, slice the flank steak against the grain into thin strips. This technique is crucial for tenderness. You want those juicy strands to shine in your tacos.

While the steak is resting, warm your tortillas. You can do this on the grill for about 30 seconds each side or in a dry skillet over medium heat. Warm tortillas enhance the taco experience.

Now it’s time to build your tacos! Take a warm tortilla, add a generous portion of sliced flank steak, and top it with your choice of chopped cilantro, diced avocado, and sliced onions. Finish with a squeeze of fresh lime juice for that extra zing.