Grilled Flank Steak Tacos with Feta + Oregano Salsa

By Caroline Wright
July 1, 2013
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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
  1. Preheat grill or grill pan to medium-high. Meanwhile, heat 1 tablespoon olive oil over medium in a small skillet. Add cumin seeds and cook until toasted, 1 minute; set aside.
  2. Rub flank steak with remaining tablespoon oil; season generously with salt and pepper. Grill, turning once, 12 to 14 minutes for medium rare. As steak grills, char tortillas on grill; set tortillas aside in a clean dishtowel as they are charred. Transfer steak to a cutting board.
  3. Stir cumin oil together with oregano, parsley, jalapeno, garlic and lime juice; season with salt and pepper. Thinly slice meat crosswise and divide among tortillas. Spoon salsa over steak and crumble feta over tacos before serving.

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