Flank Steak And Veggie Tacos
Serves: 2
Terry Wiza
1 January 1970
Based on User reviews:
43
Spice
45
Sweetness
53
Sourness
43
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
910 g
Steak (flank)6 tbsps
Extra-Virgin Olive Oil1 cup
Lemon Juice2 tbsps
Worcestershire Sauce4 cloves
Garlic (minced)2 tsps
Oregano (dried)1 tsp
Kosher Salt1 tsp
Ground Black Pepper1.5 cups
Cherry Tomatoes1 cup
Crumbled Feta Cheese1 cup
Parsley (chopped fresh)Directions:
1
Put steak in a large resealable plastic bag
2
Whisk olive oil, lemon juice, Worcestershire sauce, garlic, oregano, salt, and black pepper in a small bowl
3
Reserve 1/2 cup marinade for vegetables; pour remainder over steak and turn to coat
4
Seal bag
5
Chill at least 2 hours or up to 12 hours
6
Preheat oven to 450 degrees F (230 degrees C)
7
Place 1 rack in center position and another 4 inches from broiler
8
Line a baking sheet with aluminum foil and spray with cooking spray
9
Toss chickpeas, tomatoes, cucumber, and red onion with reserved 1/2 cup marinade on the prepared baking sheet and spread in an even layer
10
Roast on center rack until vegetables begin to pucker and brown, 15 to 20 minutes
11
Remove baking sheet from oven and turn oven to broil
12
Push vegetables to the middle of the pan
13
Remove steak from marinade, allowing excess liquid to drip off, brush off garlic, and set on top of vegetables
14
Discard marinade
15
Broil steak on top rack, flipping once, until it begins to char and an instant-read thermometer inserted into thickest part registers 125 degrees F (52 degrees C) for rare or 135 degrees F (57 degrees F) for medium-rare, 3 to 5 minutes per side
16
Turn oven off and place tortillas on the bottom rack of the oven; keep in oven until warmed and slightly toasted, 1 to 2 minutes
17
Cover steak loosely with foil and let rest 10 minutes before slicing thinly across the grain
18
Fill tortillas with warm steak and vegetables; top with feta cheese and parsley