These Easy Flank Steak Tacos are bursting with flavor! The juicy steak is topped with a zesty chimichurri made of garlic and fresh cilantro, making every bite special.
Nothing says taco night like these yummy treats! I love piling on the toppings and enjoying them with friends—it’s a guaranteed way to spark smiles and full bellies.
They come together quickly, so they’re perfect for a weeknight dinner. Just grill the steak, whip up the chimichurri, and you’re ready to feast!
Key Ingredients & Substitutions
Flank Steak: This cut is perfect for grilling because it gets tender when cooked properly. If you’re looking for substitutions, skirt steak or sirloin also work well. You could even use chicken or tofu for a different twist!
Cilantro: Fresh cilantro gives this dish a wonderful flavor. If you’re not a fan, try parsley instead. It still adds a nice freshness without the strong taste of cilantro.
Garlic: Fresh garlic is essential for the chimichurri. If you need a shortcut, garlic powder can work in a pinch, but fresh really elevates the sauce.
Tortillas: While I prefer corn tortillas for their authentic taste, flour tortillas are a good alternative if you’re looking for something softer. You can also try lettuce wraps for a low-carb option!
How Do You Cook Flank Steak Perfectly?
Cooking flank steak correctly ensures it’s juicy and flavorful. To achieve this, follow these steps:
- Start with a hot pan or grill; this helps sear the meat quickly and retain moisture.
- Cook the steak for 4-5 minutes per side. Check it early; you don’t want it overcooked!
- Don’t skip the resting step. Letting the steak rest for 5-10 minutes redistributes the juices, making it tender.
- Always slice against the grain. This breaks up the muscle fibers and results in more tender bites.
By keeping these tips in mind, you’ll have delicious flank steak tacos every time! Enjoy!
Easy Flank Steak Tacos with Garlicky Cilantro Chimichurri
Ingredients You’ll Need:
For the Tacos:
- 1.5 lbs flank steak
- Salt and pepper, to taste
- 1 tablespoon olive oil (for cooking steak)
- 8 small corn or flour tortillas
For the Chimichurri Sauce:
- 1 bunch fresh cilantro, finely chopped (about 1 cup packed)
- 4 garlic cloves, minced
- 1 small jalapeño, seeded and finely chopped (optional, for heat)
- 2 tablespoons red wine vinegar
- 1/3 cup olive oil (for chimichurri)
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/4 teaspoon ground cumin (optional)
- Juice of 1 lime
- Salt, to taste
How Much Time Will You Need?
This delicious recipe takes about 15 minutes of prep time and about 15-20 minutes of cooking time, making it a quick meal perfect for any night of the week. Add some resting and warming time, and you’ll have a complete meal in about 40 minutes.
Step-by-Step Instructions:
1. Prepare the Chimichurri Sauce:
Start by making the chimichurri sauce. In a medium bowl, mix together the chopped cilantro, minced garlic, jalapeño (if using), red pepper flakes, cumin (if you want), red wine vinegar, lime juice, and olive oil. Stir it all together and add salt to taste. Let the sauce sit for a bit so the flavors can blend while you prepare the steak.
2. Season the Flank Steak:
Next, pat the flank steak dry using paper towels. This step helps the steak get a nice sear. Generously season both sides of the steak with salt and pepper.
3. Cook the Steak:
Heat 1 tablespoon of olive oil in a grill pan or a skillet over medium-high heat. Once the oil is hot, add the flank steak. Cook the steak for about 4-5 minutes on each side for medium rare. If you prefer your steak more done, you can cook it a little longer. Once cooked to your liking, remove from the heat and let it rest for 5-10 minutes.
4. Warm the Tortillas:
While the steak is resting, warm the tortillas. You can do this in a dry skillet over medium heat or by directly placing them on a gas burner for a few seconds on each side until they are lightly charred and pliable. Once warmed, wrap them in foil to keep warm.
5. Slice the Steak:
Take the rested flank steak and slice it thinly against the grain into strips. Cutting against the grain is important as it makes the steak more tender to chew.
6. Assemble the Tacos:
To put the tacos together, place a few slices of flank steak on each warm tortilla. Top with a generous amount of the garlicky cilantro chimichurri sauce.
7. Serve:
Serve the tacos immediately with extra lime wedges on the side for a zesty kick if you’d like! Enjoy your homemade, flavor-packed tacos!
Enjoy these flavorful, easy-to-make flank steak tacos with the fresh zing of garlicky cilantro chimichurri!
FAQ for Easy Flank Steak Tacos with Garlicky Cilantro Chimichurri
Can I Use a Different Cut of Meat?
Absolutely! While flank steak is a great choice for its flavor and tenderness, you can also use skirt steak, sirloin, or even chicken thighs. Just adjust the cooking time based on the meat you choose to ensure it’s cooked properly.
How Should I Store Leftover Chimichurri Sauce?
Store any leftover chimichurri in an airtight container in the fridge for up to one week. The flavors may deepen as it sits, making it even tastier. Just give it a good stir before using!
Can I Make the Chimichurri Sauce Ahead of Time?
Certainly! You can prepare the chimichurri sauce a day in advance. Just keep it in the fridge to let the flavors meld together, then stir before using to refresh it. It’s a great time-saver for busy weeknights!
What Can I Use Instead of Cilantro in the Chimichurri?
If cilantro isn’t your thing, parsley is a wonderful alternative! You might also mix in a bit of mint or basil for an interesting twist. Just keep in mind that these substitutions will slightly change the flavor profile.
