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Steak tacos on a plate with chimichurri on them
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Flank Steak Tacos

Delicious grilled flank steak tacos with a fresh, garlicky chimichurri an exceptional meal. Elevate taco night this week with this recipe. It's a summer staple as the temps heat up.
Prep Time20 minutes
Cook Time20 minutes
marinating time20 minutes
Total Time1 hour
Course: Main Course
Cuisine: Mexican
Diet: Gluten Free
Servings: 4
Author: Bailey Rhatigan

Equipment

Ingredients

  • 1½ lb flank steak
  • 1 tsp cracked black pepper to rub the steak with
  • ½ tsp salt to rub the steak with

Marinade

  • ¼ cup soy sauce low sodium
  • 2 limes, fresh squeezed
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 3 Tbsp avocado oil or olive oil

Chimichurri (optonal)

  • ½ cup fresh cilantro stems and leaves!
  • 1 cup fresh parsley stems and leaves!
  • ½ Tbsp dried oregano
  • 1-2 tsp red pepper flakes
  • 3 Tbsp rice vinegar or red wine
  • ½-1 tsp salt
  • 2 garlic cloves
  • 1/4 cup olive or avocado oil *add more as you go, and as you like, but for the sake of calories I try to use as little as I can here. Xo

Topppings

  • 8 taco sized tortillas flour or corn!
  • avocado slices
  • onion, diced

Instructions

Steak Tacos

  • Rub the steak with salt and pepper, set aside and make marinade.
  • Marinate the steak! Flank steak is best when it's marinated for a bit. The lime juice breaks down the fibers and keeps it more delicious
  • While the steak marinates make the chimichurri. This is optional but so great on these steak tacos. Set the chimichurri aside in the fridge
  • After the steak has marinated for 20 minutes - 24 hours max, heat up the grill. Place the grill on high heat. Bring it to about 500-600º with the lid closed. Be sure the grates are cleaned. 
  • Place the marinated steak on the grill. Turn the grill down to a medium/high lid open. Cook it for about 7 minutes, untouched with the lid open. Flip the steak and cook for another 2-4 minutes depending on how you prefer your steak.
  • Let the steak rest for 5-10 minutes. This is important! Cube the steak into bite sized pieces and make those yummy flank steak tacos. I pile the steak on grilled tortillas with onions, avocado and a heap of chimichurri.

To Make Chimichurri (optional)

  • Blend everything in a small food processor. Taste and adjust salt if needed.Blend again if needed. Transfer to an airtight container and refrigerate until ready to use.

Notes

  • Do not marinate the steak more than 24 hours, the lime will really break it down too much. 1-5 hours is always best!
  • Try not to overcook the steak, you can always cook it more, but you can't cook it less. 
  • Tate as you go. Taste the chimichurri as you go. You may want some extra salt or extra oil. 
  • Note: nutrition facts include tortillas. 
  • Store leftovers in an airtight container in the fridge for up to 4 days

Nutrition

Serving: 2tacos with tortillas | Calories: 364kcal | Carbohydrates: 5g | Protein: 39g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 102mg | Sodium: 805mg | Potassium: 760mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1558IU | Vitamin C: 21mg | Calcium: 77mg | Iron: 5mg