Description
This recipe brings together juicy grilled steak, crispy corn tortillas, and a zesty cilantro chimichurri that ties the whole thing together. Fry your tortillas, sear your steak, slice it up, and let everyone go wild with toppings. Taco night, but way better!
Ingredients
Scale
- 1 pound flank steak
- 1 teaspoon salt (more as needed)
- 2 tablespoons oil, divided
- 4 white corn tortillas
- ½ cup cilantro chimichurri (homemade or store-bought)
- ¼ cup pickled red onions
- ½ cup shredded cotija cheese
- Fresh cilantro, for garnish
Instructions
- Sprinkle salt over steak to cover both sides. Wrap tightly and refrigerate for at least 1 hour.
- Heat 1 tablespoon oil in a skillet over medium heat. Fry tortillas one at a time, about 1 minute per side. Set aside and keep warm.
- Add more oil as needed. Sear steak in the same skillet, flipping frequently, until browned and center registers 130°F for medium-rare (about 8 minutes per side).
- Let steak rest 5–10 minutes, then slice thinly against the grain.
- Serve steak in tortillas. Top with chimichurri, pickled onions, cotija cheese, and cilantro.
Notes
For a spicier kick, stir a little chopped jalapeño into the chimichurri. Frying the tortillas adds amazing texture. Leftover steak works great in salads or burritos.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilled
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 2g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg