Roasted Garlic Peppercorn Steak Tacos

Change up your next taco night with these Roasted Garlic Peppercorn Steak Tacos. This grilled flank steak is featuring Char Crust’s Roasted Garlic Peppercorn dry-rub and seasoning. SO easy to use and really delicious. I’ve partnered with this brand before, and am excited to do so again! Check out my Easy Grilled Chicken Wings recipe.

This recipe and blog post are sponsored by Char Crust, but all opinions are 100% my own.

All of the Char Crust dry-rubs and seasoning are delicious, and I’ve tried almost all of them! Simply rub onto any proteins, and in this case, a big old flank steak. I used about a 1.5 pound flank steak and used two tablespoons of dry rub per side. Then I drizzled and brushed some avocado oil on top of that to avoid sticking to the grill, and it also helps prevent the rub mixture from burning.

Flank steak is pretty thin so it only takes a few minutes on each side for a medium done-ness. I grilled up some sweet corn as well to cut off the cob for my tacos. If you don’t have fresh, frozen (thawed) corn is your next best bet. I love the added sweet crunch it brings to the tacos.

The avocado crema is the perfect pairing to the Roasted Garlic Peppercorn rub. I love it on tacos, but it’s also delicious on nachos or burgers, and is super easy to whip up in a food processor. Only four ingredients plus salt and pepper!

I used Monterey jack cheese melted on some grilled tortillas and topped everything off with some fresh salsa, shredded lettuce and corn, and of course a drizzle of my avocado crema. Delish!

You can find these awesome seasonings in a store near you, just use this store locator OR shop on Amazon! If you’re local to me, you can now find them at some Hy-Vee locations! Let me know if you make these Roasted Garlic Peppercorn Steak Tacos!

Pair these tacos with my Creamy Corn Dip for a tasty side!

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Roasted Garlic Peppercorn Steak Tacos

Grill up a Char Crusted flank steak and have tacos ready in no time!

Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Author Laura Doerr


  • 1.5 lb flank steak
  • Char Crust's Roasted Garlic Peppercorn seasoning
  • Olive oil
  • Softshell tortillas
  • Fresh salsa
  • Corn
  • Shredded lettuce
  • Shredded Monterey Jack cheese

For the avocado crema

  • 1 ripe avocado
  • 1/2 cup sour cream or Greek yogurt
  • 1/2 tsp garlic powder
  • 2 tsp lime juice
  • Salt and pepper


  1. In a small food processor, blend all crema ingredients together until smooth. Taste for seasoning and adjust salt and pepper as desired. Refrigerate until ready to use.

  2. Preheat grill to 400°. Season both sides of flank steak with Char Crust Roasted Garlic Peppercorn rub, about 2 tablespoons per side depending on the size of your flank steak. Rub seasoning into meat with hands. Brush with a bit of oil or spray with nonstick cooking spray to avoid burning or sticking to grill.

  3. Grill for 3-6 minutes per side. Use a meat thermometer to check for desired cooking temperature. For a medium cook you're looking for 140°-150°. Steak will continue to cook while resting. Allow to rest off of grill for ten minutes before slicing. I like to warm the tortillas on the grill while its still on or warm.

  4. Thinly slice steak against the grain. Build your tacos with shredded cheese, sliced steak, fresh salsa, corn, lettuce, and a drizzle of avocado crema.

Recipe Notes

Assemble your tacos with whatever fixings you like! I love grilling fresh corn and slicing it off the cob for tacos. The avocado crema is great on nachos, burgers, or as chip dip too!

This same Char Crust rub would be great on chicken or pork if you’re not a steak lover. I love it on wings too!

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