Grilled Flank Steak Tacos with Roasted Tomatillo Salsa Verde

Flank steak is an incredibly versatile cut of beef. We enjoy it grilled on a BBQ with a little salt and pepper to a perfect medium rare. Pair it with a fresh salsa verde and your choice of corn or flour tortilla, and weekday taco night just moved over to Sunday dinner.


Tomatillo Salsa Ingredients
2 lbs tomatillos
1 large white onion
4 serrano chiles
4 cloves garlic
1 small bunch of cilantro
2 tbsps olive oil
1 lime
Pinch of cumin
Pinch of salt

Instructions for the Salsa

  • Preheat oven to 450 degrees

  • Remove the tomatillos from the husk and rinse

  • Cut the onion into large rings

  • Rinse serrano chiles, remove the stems

  • Roast garlic inside its husk

  • Add ingredients to bowl with oil, salt, and cumin. Mix well and place on a baking sheet

  • Roast the vegetables for 15 minutes. Remove from the oven and cool

  • In a blender, add roasted vegetables, cilantro, and lime; squeeze garlic from the husk and add to the blender.

  • Blend for 10 seconds

  • Add the salt to taste

Flank Steak
2 lbs flank steak
2 tbsps olive oil
Pinch Kosher salt
Freshly Ground Black Pepper

Instructions for the steak

  • Remove steak refrigerator; set on the counter for 30-40 minutes before grilling
    Rub the steak with oil and season with salt and pepper.

  • Set your gas grill on high to sear marks on the steak; lower the temperature and cook to the desired temperature (medium rare is encouraged).

  • If using a charcoal grill, move the steak away from direct heat once seared and cook to temperature in indirect heat.

  • Remove steak when done and let it rest for 15 minutes

  • Warm flour or corn tortillas on the grill. Cut steak, add salsa, and enjoy.

Recipe by Gabe Gomez / Photograhy by Christine Siracusa

Try some of TABLE’s other recipes:

Beef Wellington with Crosshatched Potatoes & Roasted Carrots

Braised Beef Short Ribs with Cheddar Cheese Grits

Salmon with Saffron Risotto & Asparagus

Colossal Blackened Shrimp with Alfredo Sauce

Ravioli with Sautéed Veggies & Scallops

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