Grilled Flank Steak Tacos with Chimichurri Sauce | Easy Summer Grilling Recipe

steak

🥗Healthier: lean cuts of beef

💰Cheaper: ground beef

Lean cuts provide less fat, while ground beef is often more affordable.

corn tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: flour tortillas

Whole grain tortillas offer more fiber, while flour tortillas can be cheaper.

avocado

🥗Healthier: guacamole

💰Cheaper: sour cream

Guacamole is nutritious, while sour cream can be a budget-friendly alternative.

Start by making chimichurri sauce.

Zest the rinds of 2-3 limes until you have about 1 teaspoon of zest.

Juice the limes until you have 1/4 cup of lime juice.

Take 2 garlic cloves and add them to a food processor.

Add 1/3 cup of red wine vinegar and 1/4 cup of extra virgin olive oil to the food processor.

Shave the leaves off of the cilantro and flat leaf parsley and add them to the food processor.

Add lime zest, dried oregano, crushed red pepper, and lime juice into the food processor.

Pulse the food processor to roughly chop the ingredients together.

Add a little bit of extra virgin olive oil at a time while pulsing until well incorporated.

Once mixed, add a couple teaspoons of salt and pulse again.

Transfer the chimichurri sauce into a glass jar and let it chill for at least 3 hours, preferably 24 hours.

Remove the marinated flank steak from the previous episode.

Pat the flank steak dry with paper towels and remove excess marinade.

Season both sides of the flank steak with about 1 teaspoon each of cumin, onion powder, garlic powder, salt, and pepper.

Slice half of a red onion and prepare one ear of corn for grilling.

Preheat the grill to high heat.

Place the corn and sliced onions on the grill to sweat for a bit.

Add the marinated flank steak to the grill and close the lid.

Cook the flank steak for about 10 minutes, flipping the corn and tending to the onions as needed.

After 10 minutes, flip the flank steak and cook for another 10 minutes.

After the second 10 minutes, check the flank steak and onions, and flip the corn if necessary.

Cook for an additional 5 minutes with the lid open until the flank steak reaches an internal temperature of 145-155°F.

Remove the flank steak and onions from the grill and let the steak rest.

Grill 6 flour tortillas until they bubble and char on each side, about 1 minute per side.

While the tortillas are grilling, peel the husk off the corn and slice the kernels off the cob.

Chop the grilled red onions after they have charred.

Once the flank steak has rested, slice it against the grain into long slices, then dice into bite-sized pieces.

Assemble the tacos by adding grilled tortillas to a taco rack, filling them with diced flank steak, grilled corn, grilled red onions, and chimichurri sauce.

Cooking Techniques

Equipment Needed

Spice Level: