Grilled Flank Steak Tacos with Cilantro Chimichurri

🧂 Ingredients

• 1 lb beef Flank Steak
• 2 cups Cherry tomatoes

  or 2 large heirloom tomatoes, halved
• 4 ears Corn

  or 2 cups kernels
• ½ Red onion, diced
• 2 tablespoon Avocado oil
• Salt and pepper, to taste

  for vegetables
• Tortillas, for serving
• 1 cup packed fresh parsley
• 1 cup packed fresh cilantro
• 2 cloves garlic

  can sub with 1 teaspoon dried garlic
• ¼ cup red wine vinegar
• ½ cup olive oil
• ¾-1 teaspoon salt
• ½ teaspoon chili flakes

  optional

Instructions

• 1 In a food processor or blender, add all chimichurri ingredients. Process until
  well combined and desired consistency reached. Reserve ½ of the sauce and
  refrigerate for serving.
• 2 Place Flank Steak in a glass baking dish. Pour remaining marinade over the top
  and rub marinade over the entire surface. Flip steak and repeat. Marinate steaks
  for at least 30-60 minutes, flipping once.
• 3 Remove steak from marinade and lightly pat with paper towels to remove excess
  liquid. Grill steak, covered, for 7 to 11 minutes for medium rare (145°F)
  doneness, turning once. During the last 5-6 minutes, add the tomatoes and corn
  to the grill. Cook, flipping once, until slightly tender and golden.
• 4 Let steak rest for 5-10 minutes. Carve steak lengthwise in half, then crosswise,
  against the grain, into thin slices. Top tortillas evenly with steak slices and
  vegtables. Drizzle with additional Chimichurri and sprinkle with leftover
  cilantro.

Nutrition Info