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 


  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. 

Semi-Homemade Southwestern Steak “Wedge” Salad

When we go out to dinner, one of our favorite salads to order is the classic wedge salad. We love the simplicity of this salad and used it as inspiration for a weekday lunch. This salad uses pre-marinated steak that we found at Trader Joe’s. This is a huge win for both flavor and time savings. A quick grill and chop on a few items and you have yourself a restaurant quality lunch in less than 30 minutes.

Semi-Homemade Southwestern Steak “Wedge” Salad

Makes: 4 side dish servings; 2 main course servings

Prep Time: 15 minutes Total Time: 25 minutes


  • 2 heads of romaine lettuce
  • 1 cup cherry tomatoes
  • 1/2 English cucumber
  • 1 ear of corn
  • 1 package, marinated flank steak
  • Blue cheese salad dressing


  1. Preheat your grill or stove-top to high.
  2. While the grill is heating, prepare the salad ingredients by chopping the lettuce, tomatoes and cucumber into bite sized pieces. Set aside in a bowl.
  3. Place the corn and the steak on the grill. Grill the steak on high for 3-4 minutes per side. While the steak is cooking, rotate the corn to get char marks on all sides. Remove everything from the grill and let rest for 5 minutes.
  4. Remove the corn from the husk and set into the bowl. Toss all of the ingredients with blue cheese (or another dressing of your choice).
  5. Top with sliced flank steak and enjoy!

Reverse Seared Ribeyes

We filmed our first Instagram Story recipe making these reverse seared ribeyes and our followers were sliding into our DMs like crazy trying to get that steak! We wanted to give everyone the full recipe on the blog because cooking steaks with the reverse sear method is a fool proof way to have a fantastic steak. For those that don’t know the process, reverse searing is cooking a meat at a low temperature in the oven (200 degrees) for an extended period of time (approximately one hour) and finishing the cook by searing the steaks at high heat before serving. This is similar to the sous vide method but with less equipment. Although it takes longer to prepare, the benefit is a much more controlled cook on the steak. Instead of having a steak with a charred outside, pink outside layer and red center, these steaks are evenly cooked through to your desired temperature. If you are uncomfortable cooking steaks on the grill, this is a great way to get your feet wet.

Reverse Seared Ribeyes

Makes: 4 servings

Prep Time: 1 hour Total Time: 1 hour 10 minutes


  • 2- thick cut, bone-in ribeyes at room temperature (at least 1 inch thick, closer to 2 inches thick is preferred)
  • salt and pepper
  • 2 tbs butter
  • 2 cloves garlic
  • 2 sprigs thyme


  1. Preheat the oven to 200 degrees. Pat the steak dry with paper towels and season the steak generously on all sides with salt and pepper. Place the steak on a baking rack on top of a cookie sheet and cook in the oven for approximately 1 hour, or until your desired cooking temperature is reached (see note below).
  2. After 55 minutes have passed, heat a cast iron pan over medium-high heat. Do not add anything to the pan, you just want it to get nice and hot so that the steaks are seared correctly.
  3. When the steaks are finished in the oven, remove them and set them next to the cast iron. Add 1 tbs of the butter, the garlic, and the thyme to the pan. Give everything a quick swirl before adding the steaks. Sear all edges of the steaks for 2-3 minutes per side.
  4. Reverse seared steaks do not need to be rested. Remove from the pan, slice, and serve.

Note: The thickness of your steak will determine how long the steaks need to be in the oven for, and that is best measured with a meat thermometer if you have one. If you prefer the steaks medium-rare, cook in the oven until the steaks are about 115 degrees. If you prefer the steaks medium, 125 degrees. Searing the steaks in a cast iron will bring the final temperature up to the appropriate place (130 and 140 degrees, respectively). A general guideline if you don’t have a meat thermometer is that a thinner steak (1 inch) will cook about 50 minutes, a steak closer to 2 inches will cook about 60 minutes, and a thick thick steak (2 1/2 inches+ will cook closer to 80 minutes in the oven.

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  


  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.