Broiled Flank Steak Tacos with Creamy Chimichurri Sauce
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!
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 INFO & SERVING SIZE: This recipes makes roughly 6 tacos, however you may have some extra slaw depending on how heavily you stuff your tacos. The nutrition info listed below is for 1 taco, and assumes that you use all of the slaw. It does not factor in any cotija cheese that you garnish the tacos with.
Nutrition
Calories: 284kcal | Carbohydrates: 18g | Protein: 21g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 48mg | Sodium: 324mg | Potassium: 493mg | Fiber: 3g | Sugar: 3g | Vitamin A: 876IU | Vitamin C: 34mg | Calcium: 85mg | Iron: 2mg