Flank steak is marinated and grilled to perfection as the base of these delicious tacos. Stuff it into corn tortillas and top with a cilantro chimichurri, fresh cucumber-radish salsa, and feta cheese. These flank steak tacos are hard to beat!
My name is Keri… and I’m addicted to tacos. Anyone else?!
Seriously though, I’m totally addicted to tacos! I’m pretty sure the majority of my recipes consist of tacos… and scones. Scones are another addiction of mine. In fact, I’m working on a scone recipe this week.
Anyway… it’s Taco Tuesday! What a better way to celebrate than with flank steak tacos. Not just any flank steak tacos…
Flank Steak Tacos with Cilantro Chimichurri & Cucumber-Radish Salsa
Before I talk about and obsess over these tacos, let me ask how your weekend was? Was the weather nice where you are?
Kyle and I had a big weekend… we celebrated our first wedding anniversary and his 30th birthday was yesterday! SO, it was all things anniversary/birthday for us all weekend. Which equates to a weekend of drinking. 😜
We started the celebration Friday night at a local microbrewery. It’s a place that is within 15 minutes of our house that has great beer (so I’m told), music, and food trucks! There’s a new food truck around that is gluten-free. GLUTEN-FREE! I am not joking when I tell you that I squealed with excitement when I found out about this food truck.
If you have a food allergy/sensitivity, then you know how challenging eating out can be, let alone finding something from a food truck. I’m sure you can appreciate how excited I was to be able to order anything I wanted from the menu!
After a fun Friday night, the celebration continued on a rainy and cold Saturday… which happened to be our anniversary. We both joked that we were happy to have chosen last year (Friday the 13th) to tie the knot since the weather was so much better then!
Anyway, we didn’t let the rain stop us. We hit up a local winery that we already know we love and then headed to a restaurant near the beach. It was a quaint fine dining restaurant with amazing food.
Sunday was another exciting day since I had a surprise planned for Kyle’s birthday. His actual birthday was yesterday, but we celebrated on Sunday at a local distillery. I really thought he’d figure out where we were going, but he had no clue until we pulled in the parking lot!
The distillery was such a cool place complete with cocktails, a tour, and tasting. We had such a great time and Kyle enjoyed the top-notch cocktails and tasting the different spirits. Since I was the DD, I enjoyed a “mocktail” that consisted of a fantastic tonic syrup and coconut water.
And finally, yesterday I made Kyle his birthday dinner. I always ask what he wants even though I know the answer… Cajun Chicken Alfredo. If you haven’t tried that one yet, you need to!
Now that I’ve gone on and on about my weekend, let’s talk tacos!
These flank steak tacos are definitely in my top 5 favorite recipes that I’ve shared on this blog. So many words come to mind to describe these babies… fresh, flavorful, tangy, crunchy, downright DELICIOUS.
Although this recipe may seem complex, it’s surprisingly simple. You marinate a flank steak in citrus juices, honey, garlic, and oil. While it’s marinating, you can assemble the chimichurri and cucumber-radish salsa… both are super easy!
Grill up your steak, slice it up (after resting, of course!), and pile it into warm corn tortillas. Top it all off with the cilantro chimichurri, cucumber-radish salsa, and a sprinkle of feta cheese. Yes, feta cheese. It makes the tacos, so trust me here!
Now, run (don’t walk) to your nearest grocery store and get what you need for these tacos. You’ll be back to thank me, I’m sure of it! 😉
- 2 lbs. Flank Steak
- 2 Limes, juiced
- 1 Lemon, juiced
- 1 Tablespoon Honey
- 4 Cloves Garlic, smashed and peeled
- 2 Teaspoons Salt
- 2 Teaspoons Pepper
- ¼ Cup Extra-Light Olive Oil
- ¼ Cup Cilantro
- ¼ Cup Parsley
- 3 Cloves Garlic, peeled
- ¼ Teaspoon Red Chili Flakes, use more or less to taste
- 2 Tablespoons Red Wine Vinegar
- ¼ Cup Extra-Virgin Olive Oil
- Salt & Pepper, to taste
- ¾ Cup Finely Diced Cucumber
- ½ Cup Finely Diced Radish
- 2 Large Scallions, finely chopped, white part and about 2 tablespoons of the green part
- ½ Lime, juiced
- 1 Teaspoon Extra-Virgin Olive Oil
- Salt & Pepper, to taste
- 8 Corn Tortillas, warmed and toasted over a gas flame or in a sauté pan
- Crumbled Feta Cheese
- Marinate the steak by placing the meat in a large zip-top bag and add in the lime juice, lemon juice, honey, garlic, salt, pepper, and olive oil. Seal the bag and mix well. Allow the flank steak to marinate for at least 2 hours, but no more than 12 hours.
- Meanwhile, combine the cilantro, parsley, garlic, red chili flakes, and red wine vinegar into a mini food processor. Pulse until broken down, but still chunky. Stream in the olive oil while pulsing until the mixture is combined – you don’t want it completely smooth. Season the chimichurri with salt and pepper to taste, pour it into a bowl and set aside.
- Make the salsa by combing the chopped cucumber and radishes in a bowl and toss with the scallions, lime juice, and olive oil. Season with salt and pepper to taste and set the salsa aside while you grill the meat.
- Preheat an outdoor grill or indoor grill pan (or cast iron skillet) over high heat. Remove the flank steak from the marinade and pat it dry. Place the steak on the grill on a diagonal and cook for 2 minutes. Then, rotate the steak on the diagonal going the other direction and cook for another 2 minutes. Flip the flank steak and repeat the cooking process on the other side. You’ll cook the steak for 8 minutes total for medium-rare. (Add 30 seconds to each increment for medium (10 minutes total), and add a full minute to each increment for medium-well (12 minutes total).
- Transfer the steak to a cutting board and let it rest while you warm your tortillas. I like to soften them in the microwave and then toast them over an open flame (on the grill or over a gas flame on the stove). You can also toast them in a skillet if you don’t have a gas stove.
- After the steak has rested for at least 10 minutes, slice it against the grain of the meat.
- Add a few pieces to a tortilla, top with chimichurri, cucumber-radish salsa, and a sprinkle of feta cheese – enjoy!