These Broiled Flank Steak Tacos with Creamy Chimichurri Sauce are what my Taco Tuesday dreams are made of! The flank steak is first marinated for maximum flavor, then broiled to juicy perfection and paired with a crispy, refreshing slaw. And to take things up a notch, the classic herby chimichurri sauce get’s blended with cottage cheese for a creamy, protein boost. These tacos feel so restaurant-worthy, yet they each pack in 21g of protein!
I’ve created and posted countlessss taco recipes, but I realized I haven’t done a steak one yet! I know steak is a splurge, especially with current grocery prices, but I promise it’s worth it for these broiled flank steak tacos with chimichurri sauce! This recipe takes the iconic steak + chimichurri pairing and gives it a new (arguably better?) life.
Imagine the herby, tangy and slightly spicy flavor of chimichurri sauce, but blended up with some cottage cheese for creaminess and a boost of protein. Then, toss that creamy chimichurri sauce with some shredded cabbage and you have an incredibly easy but flavorful slaw to pair with your broiled flank steak!
The flank steak itself is marinated in a mixture of smoky, Mexican-inspired spices, then it’s broiled quickly on both sides for the perfect cook without much effort or clean-up! Don’t get me wrong, I love a good cast iron seared steak moment, but the amount of smoke causes me a little bit of stress, and the fan noise is wildly overstimulating (iykyk). Broiling flank steak might be my new favorite method, and I hope you love it too!
Why You’ll Love these Marinated Flank Steak Tacos
- The flank steak is broiled to perfection, for an easy and hands-off method.
- The slaw is tossed in a creamy chimichurri sauce, made with cottage cheese for an extra boost of protein!
- These tacos are naturally gluten free by using corn tortillas.
- They’re the perfect flavorful addition to your Taco Tuesday menu.
- Each taco is packed with 21g of protein and 3g of fiber!
What You Need to Make these Broiled Flank Steak Tacos with Creamy Chimichurri Sauce
For the Flank Steak Marinade:
- Flank Steak: This is a relatively affordable cut of steak that comes from the abdominal muscles of the cow. It’s a bit chewy in comparison to skirt or hanger steak, so feel free to substitute those if you want to splurge a bit! Just make sure whatever cut of steak you use is roughly 3/4″ thick.
- Avocado Oil: Avocado oil has a higher smoke point which is great since we’re broiling the flank steak, but you can also substitute olive oil instead.
- Chili Powder, Cumin, Smoked Paprika, Garlic Powder, Onion Powder, Kosher Salt & Black Pepper: These pantry-staple Mexican seasonings infuse the flank steak with so much smoky flavor!
For the Creamy Chimichurri Sauce:
- Cottage Cheese: Cottage cheese is what makes this chimichurri creamy and boosted with protein! I prefer to use full-fat (4%) for the best flavor. You could try substituting greek yogurt, however I would reduce the amount of water slightly.
- Cilantro: This is a key ingredient in chimichurri!
- Olive Oil: Oil adds richness to the sauce and gives it more of those chimichurri vibes.
- Water: Thin out the creamy chimichurri sauce with water so that it gets to a drizzle-able consistency.
- Red Wine Vinegar: This adds a lovely tangy flavor. If you don’t have any on hand, try substituting white wine vinegar.
- Red Onion: A little goes a long way here to add that sharp, onion-y bite.
- Fresh Garlic: 2 garlic cloves, peeled. No need to mince them, as they’ll get blended.
- Kosher Salt & Red Pepper Flakes: This creamy chimichurri sauce can be as spicy or as mild as you prefer, depending how much red pepper flakes you add.
For the Tacos:
- Red Cabbage: You’ll need roughly 1/2 of 1 small head of cabbage. I prefer red cabbage, but you can use green too. Or buy the pre-shredded kind to save some time and energy!
- Corn Tortillas: Serve these over warmed corn tortillas to keep them gluten free, or substitute flour or almond flour tortillas.
- Cotija Cheese: Optional, but honestly the perfect salty finishing touch IMO!
- Cilantro: Also optional, but makes these flank steak tacos look extra pretty 🙂
How To Make these Broiled Flank Steak Tacos with Creamy Chimichurri Sauce
Marinate the Flank Steak:
First, add oil and seasonings to a wide container or bowl and whisk until combined. Then, add flank steak and flip to coat on both sides. Cover and marinate in the fridge for as long as you can – I did about 4 hours, but you can do 12+ for maximum flavor.
Blend Creamy Chimichurri Sauce:
Next, add all creamy chimichurri sauce ingredients to a small blender or food processor and blend until smooth. Taste and adjust amount of salt and red pepper flakes to taste. It should be a thick but drizzle-able consistency – if not, feel free to add more water.
Toss Cabbage with Creamy Chimichurri Sauce:
Add shredded cabbage to a large bowl and pour most of the creamy chimichurri sauce on top, reserving some for garnishing the tacos. Toss to coat, then set aside.
Broil the Marinated Flank Steak:
Turn your oven to high broil and add your marinated steak to a broiler pan, or a baking sheet lined with aluminum foil. Once the oven is pre-heated, add your flank steak and cook for about 4 minutes per side, or until the internal temperature reaches 135F for medium rare. If your flank steak is thicker than 3/4″, you will need to increase the cook time by a few minutes.
Rest Flank Steak, then Cube it:
Transfer flank steak to a cutting board and allow it to rest for 10 minutes before cutting into cubes. If you prefer, you could also cut it into strips, but I find it easier to eat when it’s in cubes.
Warm Tortillas & Assemble Tacos:
While the steak is resting, warm up your corn tortillas on an open flame or in the microwave wrapped in a damp paper towel. Assemble your tacos starting with a bed of the slaw, steak, more creamy chimichurri sauce, crumbled cotija cheese and chopped cilantro. Enjoy!
How Long Do I Have to Marinate the Flank Steak for these Tacos?
Since flank steak is a leaner cut of meat, it lends itself much better to being marinated than it does just cooking it up the way you would a fattier cut of meat, like ribeye. Of course, the longer the better here, but it’s really up to you! I marinated the flank steak for about 4 hours, but for even more flavor you can increase the marinating time to 12-18 hours. In a pinch, you can also just marinate it for about 30 minutes while you’re prepping your other ingredients and pre-heating the oven, but the flavor won’t be as strong.
Equipment Recommendations:
- Small Blender: This blender is the perfect size for making sauces and dressings, like this creamy chimichurri sauce. It’s also beautiful!
- Large Storage Container: This heavy-duty, non-toxic storage container is the perfect size for marinating the flank steak in!
- Broiler Pan: It’s ideal to cook the steak on a broiler pan, which will catch any drippings and prevent a flare up. But, in a pinch you can use a baking sheet lined with aluminum foil to make clean up easier.
Substitution FAQS:
- Can I use a different cut of steak? If you want to splurge on a slightly more tender cut of steak, you can make these tacos with skirt steak or hanger steak, as long as it’s roughly the same thickness (3/4″).
- Are there any substitutes for cottage cheese? Even if you’re not a cottage cheese fan, I think you’ll like this creamy chimichurri sauce because it’s blended so the texture is super smooth. But, you could also try substituting greek yogurt (normal or non-dairy) and start with less water, adding more as needed to get the right consistency.
- What if I don’t have red wine vinegar? Substitute an equal amount of white wine vinegar. Apple cider vinegar may work as well, but I haven’t tested it!
How Should I Store Leftover Flank Steak Tacos?
If you have leftover flank steak tacos, I recommend storing the flank steak in a separate container from the slaw. They can be stored in the fridge for about 4 days. When ready to eat, optionally re-heat the steak and the corn tortillas, then assemble your tacos.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Taco Recipes?
- Crispy Black Bean and Cheese Tacos
- Elote Chicken Tacos
- Air Fryer Bang Bang Shrimp Tacos
- Crispy Beef Tacos with Hidden Veggies
- Pulled Buffalo Chicken Tacos
- Air Fryer Shrimp Tacos with Cilantro Lime Slaw
Broiled Flank Steak Tacos with Creamy Chimichurri Sauce
Equipment
- whisk
- wide container or bowl
- broiler pan or baking sheet with aluminum foil
- small blender or food processor
Ingredients
For the Flank Steak Marinade:
- 1 lb flank steak (about 3/4" thick)
- 2 tbsp avocado oil or olive oil
- 1 tsp chili powder
- ½ tsp kosher salt
- ½ tsp smoked paprika
- ½ tsp cumin
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp black pepper
For the Creamy Chimichurri Sauce:
- ½ cup cottage cheese (I prefer 4%)
- ½ packed cup cilantro leaves
- 3 tbsp water
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tbsp chopped red onion
- 2 garlic cloves peeled
- kosher salt to taste
- red pepper flakes to taste
For the Tacos:
- 4 cups shredded red cabbage (14-16oz)
- 6 corn tortillas
- crumbled cotija cheese optional, for garnish
- chopped cilantro optional, for garnish
Instructions
- Add oil and seasonings to a wide container or bowl and whisk until combined. Then, add flank steak and flip to coat on both sides. Cover and marinate in the fridge for as long as you can – I did about 4 hours, but you can do 12+ for maximum flavor.1 lb flank steak, 2 tbsp avocado oil, 1 tsp chili powder, ½ tsp kosher salt, ½ tsp smoked paprika, ½ tsp cumin, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp black pepper
- Add all creamy chimichurri sauce ingredients to a small blender or food processor and blend until smooth. Taste and adjust amount of salt and red pepper flakes to taste. It should be a thick but drizzle-able consistency – if not, feel free to add more water.½ cup cottage cheese, ½ packed cup cilantro leaves, 3 tbsp water, 2 tbsp olive oil, 1 tbsp red wine vinegar, 1 tbsp chopped red onion, 2 garlic cloves, kosher salt, red pepper flakes
- Add shredded cabbage to a large bowl and pour most of the creamy chimichurri sauce on top, reserving some for garnishing the tacos. Toss to coat, then set aside.4 cups shredded red cabbage
- Turn your oven to high broil and add your marinated steak to a broiler pan, or a baking sheet lined with aluminum foil. Once the oven is pre-heated, add your flank steak and cook for about 4 minutes per side, or until the internal temperature reaches 135F for medium rare. If your flank steak is thicker than 3/4", you will need to increase the cook time by a few minutes.
- Transfer flank steak to a cutting board and allow it to rest for 10 minutes before cutting into cubes.
- While the steak is resting, warm up your corn tortillas on an open flame or in the microwave wrapped in a damp paper towel.6 corn tortillas
- Assemble your tacos starting with a bed of the slaw, steak, more creamy chimichurri sauce, crumbled cotija cheese and chopped cilantro. Enjoy!crumbled cotija cheese, chopped cilantro
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
This is the second recipe I’ve made this week from your blog and my bf and I love it! Great recipes and love that you put the ingredients needed under each step.
Thank you so much Shaun!! Glad you’re liking them 🙂
soooo good!! Didn’t have enough tortillas for all the steak so I ended up making chilaquiles with the leftovers and the slaw on the side, yum!!
YUM!! Sounds so delish. Thanks Carol 🙂
So easy and delicious! As a busy mom of two under two I love a recipe that comes together quickly and tastes fabulous
Thank you so much Kim!