Marinated Flank Steak Tacos

Flank steak is one of those cuts of meat that we want to love, but seem to have a hard time preparing correctly. We tend to buy it in a pinch when we don’t want something as decadent as a ribeye. It’s thin like a strip steak but is still a tough cut of meat- it really tastes best after it has been marinated for a few hours, or ideally overnight. After a few attempts at marinating, we finally feel like we have a much better approach to flank steak.

What we love about this recipe is how vinegary the marinade is. The vinegar helps break down the steak and makes it much more tender than cooking it straight away. We have used the steak for tacos in this recipe, but it is versatile enough that you can eat it as is with grilled vegetables or with a drizzle of chimichurri

Marinated Flank Steak Tacos 
Makes: 4 servings 
Prep Time: 24 hours    Total Time: 25 hours 

Ingredients For The Steak: 

  • 1.5 – 2 lbs flank steak 
  • 3/4 cup olive oil 
  • 2/3 cup red wine vinegar 
  • 4 garlic cloves, smashed 
  • salt and pepper  

Ingredients For The Tacos: 

  • 8-12 tortillas, warmed 
  • 3/4 cup cotija cheese, crumbled 
  • 1/4 red onion, thinly sliced 
  • tomatillo salsa 
  • 1 lime, cut into wedges 

Directions: 

  1. Combine the olive oil, red wine vinegar, and smashed garlic in a gallon ziplock bag or a pyrex baking dish. Pat the flank steak dry with paper towel and season it well on both sides with salt and pepper. Add the flank steak to the marinade and refrigerate for at least 4 hours, ideally overnight. Remove from the refrigerator 15-20 minutes before you want to cook the steak to bring it back up to room temperature. 
  2. When it is time to cook the steak, heat a large cast iron skillet over medium-high heat. Let the pan get very hot, letting it get warm for a few minutes, before adding the steak. Cook the steak for 3-4 minutes per side, depending on how close to medium-rare you want the steak prepared. Remove the steak from the pan and let it rest for 8-10 minutes before slicing. 
  3. Serve the steak sliced in tacos with the taco ingredients listed above, or any preferred taco accompaniments. Slice the steak and serve immediately. 

Juicy Lucy Burgers

We were challenged by our good friend Allison at Sweet Then Savory to create a burger recipe in honor of National Burger Month – YAY FOR MAY! We love burgers and dining outside during these warmer nights and jumped on board for this challenge immediately. We decided for a more classic route on this burger but amped up our cheese game by making our burger a Juicy Lucy.  For those unfamiliar, a Juicy Lucy is a popular burger that was invented in Minnesota where the cheese is stuffed inside the burger. If you haven’t tried any of our recipes yet, this one is not to be missed. It is indulgent, juicy and the ultimate way to kick off summer. 

Juicy Lucy Burgers  
Makes: 4, 1/2 pound burgers
Prep Time: 10 minutes  Total Time: 60 minutes

Ingredients For the Burgers : 

  • 2 lbs ground beef
  • 2 tsp salt 
  • 2 tsp black pepper
  • 8 oz block of cheddar cheese 

Additional Burger Toppings:

  • 4 hamburger buns 
  • Red onion, sliced 
  • Romaine lettuce
  • Tomatoes on the vine, sliced 
  • Ketchup, mustard, and any other condiments of your choice 

Directions: 

  1. Preheat your grill to high heat (about 500 degrees). 
  2. Combine the ground beef, salt and pepper into a large mixing bowl. Using your hands (or a spoon if you are grossed out), blend the meat and seasonings together so the salt and pepper are mixed evenly through the mixture. Separate the meat into 4 evenly sized patties.
  3. Cut the cheese block in half and then quarter one half of the block so that you have 4 cubes of cheese. Form each burger patty with one cube of cheese in the center of the patty. 
  4. Once the grill is hot, add the burgers. Cook 4-5 minutes on each side for medium-rare. After you flip the burger to cook on the other side, top with an additional slice of cheese during the last minute so it gets nice and melty.
  5. Add red onion, romaine lettuce, tomato, ketchup and anything else your burger craving needs. Put in all in a bun and enjoy.

Grilled Skirt Steak with Spinach Chimichurri

This recipe became an instant hit when we made it for a ski trip a few years ago. Ever since, it is frequently requested because it’s just so. darn. good. You can use any type of steak for this recipe, but we like skirt steak because it takes just a few minutes to cook per side and can go a long way if you’re trying to feed a crowd. The key to this recipe is the sauce- it would taste good on anything, including a tire or piece of shoe leather. 

We call this sauce a chimichurri, but it really is chimichurri inspired. A traditional Argentinian chimichurri uses parsley as it’s primary ingredient, not spinach. It is also more of a chopped herb sauce versus our blended version. We like the spinach because of it’s added added vitamins and minerals, and blending it all together will save you some time in the kitchen. Even though grill season is almost over, we promise you’ll want to enjoy this dish year round!   

Grilled Skirt Steak with Spinach Chimichurri 

Makes: 4 main course servings
Prep Time: 15 minutes Total Time: 35 minutes

Ingredients For Steak: 

  • 1- 2 lb skirt steak, at room temperature for about 30 minutes  
  • 1/8 cup vegetable oil 
  • salt and pepper

Ingredients For Chimichurri:

  • 1 cup packed fresh spinach  
  • 1 clove garlic 
  • 2 tbs red wine vinegar 
  • 1 tsp red chili flakes 
  • zest and juice of one lime 
  • 1/4 cup olive oil 
  • salt and pepper, to taste  

Directions: 

  1. Preheat the grill to medium high heat. 
  2. While the grill is heating, liberally season both sides of the steak with salt and pepper. Rub the vegetable oil on both sides to create a rub. 
  3. To make the chimichurri, combine all of the ingredients in a food processor. Blend to combine. Season to taste with salt and pepper.
  4. Put the steak on the grill and cook for four minutes per side, closing the grill between flips. This will give you a medium-rare cook on the steak. 
  5. Remove from the grill and let rest for 10 minutes on a baking sheet or cutting board. You can lightly tent foil over the steak to keep it warm.
  6. Cut into thin, 1/2 inch slices against the grain. Drizzle with chimichurri to serve.