Everyday Cooking

Grilled Flank Steak Tacos with Feta + Oregano Salsa

July  2, 2013

Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes.

Today: We know you want to be eating with your hands -- outdoors -- this summer. Here's a recipe for just that.

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In the summer, all I want to do is eat with my hands, preferably outdoors. I’m not sure what this says about me, but I’m also pretty sure I’m not alone. These tacos provide the perfect solution to my summer request -- complete with juices from the steak and salsa dripping down one’s arm. That these steak tacos are hearty but not overly so makes them the perfect thing to eat while in a bathing suit.

Grilled Flank Steak Tacos with Feta + Oregano Salsa

Serves 4

2 tablespoons olive oil, divided?
1 teaspoon cumin seeds ?
1 pound flank steak (about 3/4-inch thick), room temperature?
Kosher salt and freshly ground black pepper?
8 (6-inch) corn tortillas
1/4 cup chopped fresh oregano leaves?
1/4  cup chopped fresh parsley leaves?
1 jalapeno, seeded and finely chopped?
1 garlic clove, finely chopped
?2 tablespoons lime juice?
2 ounces feta cheese, crumbled 

See the full recipe (and save and print it) here.

Photo by Caroline Wright

As a freelance food writer and cook, I first wrote this style of recipe as a column on my blog, The Wright Recipes, as an excuse to cook good food for my friends in a quick and simple way. 

Twenty-Dollar, Twenty-Minute™ Meals grew into a cookbook that’s being published by Workman in May 2013. The recipes found here are original, made especially for Food52 to once again celebrate simple food with friends.

Photos by Caroline Wright


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Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.