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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!