Grilled Flank Steak Tacos with Cilantro Chimichurri
Grilled Flank Steak Tacos with Cilantro Chimichurri packs a 5-star flavorful punch. This delicious dish is a weeknight knockout.
Servings: 4 servings
Calories: 470kcal
Ingredients
- 1 lb beef Flank Steak
- 2 cups Cherry tomatoes or 2 large heirloom tomatoes, halved
- 4 ears Corn or 2 cups kernels
- ½ Red onion, diced
- 2 tablespoon Avocado oil
- Salt and pepper, to taste for vegetables
- Tortillas, for serving
Chimichurri Sauce
- 1 cup packed fresh parsley
- 1 cup packed fresh cilantro
- 2 cloves garlic can sub with 1 teaspoon dried garlic
- ¼ cup red wine vinegar
- ½ cup olive oil
- ¾-1 teaspoon salt
- ½ teaspoon chili flakes optional
Instructions
- In a food processor or blender, add all chimichurri ingredients. Process until well combined and desired consistency reached. Reserve ½ of the sauce and refrigerate for serving.
- Place Flank Steak in a glass baking dish. Pour remaining marinade over the top and rub marinade over the entire surface. Flip steak and repeat. Marinate steaks for at least 30-60 minutes, flipping once.
- Remove steak from marinade and lightly pat with paper towels to remove excess liquid. Grill steak, covered, for 7 to 11 minutes for medium rare (145°F) doneness, turning once. During the last 5-6 minutes, add the tomatoes and corn to the grill. Cook, flipping once, until slightly tender and golden.
- Let steak rest for 5-10 minutes. Carve steak lengthwise in half, then crosswise, against the grain, into thin slices. Top tortillas evenly with steak slices and vegtables. Drizzle with additional Chimichurri and sprinkle with leftover cilantro.
Nutrition
Calories: 470kcal