Flank Steak Tacos
These Flank Steak Tacos are a bold, flavor-packed experience. Tender, marinated flank steak is grilled to perfection and sliced against the grain for maximum juiciness. The tacos are layered with zesty lime-marinated cabbage, crumbled Cotija cheese, creamy avocado, and pickled red onions, then topped with a vibrant red chimichurri with cherry tomatoes for a smoky, tangy kick. On the side, enjoy Mexican street corn, charred and coated in a spiced lime mayo, Cotija cheese, and a sprinkle of chili powder for the ultimate fiesta on a plate.
Chad White
40 minutes
25-30 minutes
6 to 8 servings
Ingredients for the flank steak marinade
- 2-4lbs of flank steak
- Zest and juice of one lime
- 1/4 cup low sodium soy sauce
- 1/2 bunch chopped cilantro leaves and finely chopped stems
- 4 cloves chopped garlic
- 1 tablespoon cumin
- 2 tablespoon smoked paprika
- 1 tabespoon crushed red pepper
- 2 tablespoon olive oil for cooking
To make the marinade and flank steak
- Marinate for at least 3 hours, but no more than 12 hours.
- Preheat the grill to medium-high.
- Sear the flank steak, then set the grill to medium heat and finish the Steak to 135F.
- Place onto a clean plate to rest for 10 minutes.
- When ready to serve, slice the steak against the grain of the meat.
Ingredients for the lime cabbage
- 1 head thinly shredded green or red cabbage
- Zest and juice of 2 limes
- 1 tablespoon sea salt
- 1 teaspoon crushed red pepper
- 1 tablespoon olive oil
To make the lime cabbage
- Mix all ingredients together and marinate for at least 30 minutes. Taste and adjust seasoning if necessary.
Ingredients for the red chimichurri with cherry tomatoes
- 1 10 oz package cherry tomatoes washed and quartered
- 1/4 cup balsamic vinegar
- 1 tablesppon smoked paprika and olive oil
- 1 clove finely chopped garlic
- 1/4 cup EVOO
- 2 tablespoon salt
To make the red chimichurri with cherry tomatoes
- Mix everything except the Cherry Tomatoes
- Once mixed, gently fold in the cherry tomatoes and let marinate for at least 30 minutes.
Ingredients for the mexican street corn
- 1/4 cup mayonnaise
- Zest and juice of 1 lime
- 1 tablespoon salt
- 1 tablespoon chili powder
- 2 teaspoon onion powder
- 2 teaspoon ground cumin
- 1 cup crunbled cotija
To make the mexican street corn
- Combine all the dry seasonings and mix until evenly dispersed.
- Place the Mayo in a separate bowl.
- Add to the mayonnaise the lime zest and juice, ½ of the seasoning mixture, and ¼ cheese.
- Rub this mayonnaise mixture all over the corn.’
- Grill this corn over medium heat until the corn is golden brown and cooked to your specifications.
- Remove it to a large platter.
- While the corn is still hot, sprinkle the dry seasoning, and cotija cheese all over the corn.
- Finish with a squeeze of lime juice.
