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- 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
- 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.
- 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.
- 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.