Meals · High Protein
Steak Tacos with Chimichurri & Chili-Lime Crema (49g Protein)
These steak tacos deliver 47 grams of protein and 614 calories per serving. Seared flank steak is sliced thin and tucked into warm tortillas with a fresh herb chimichurri and tangy Greek yogurt crema spiked with lime and sriracha.
Nutrition per serving
- Protein
- 49 g
- Calories
- 670
- Carbs
- 60 g
- Fat
- 26 g
Nutritional values are estimates based on standard ingredient data and may vary by brand or preparation method. This information is for general reference only and is not a substitute for professional dietary advice. Consult a healthcare provider or registered dietitian for personalized nutrition guidance.
Ingredients
- 12 oz flank steak — or skirt steak
- 4 small whole wheat tortillas — 6-inch
- 1/4 cup plain Greek yogurt
- 2 tbsp fresh lime juice
- 1/2 cup fresh cilantro — packed, divided
- 1/4 cup fresh parsley — packed
- 3 cloves garlic — minced
- 1 medium red bell pepper — sliced
- 1/2 small red onion — sliced
- 2 cups romaine lettuce — shredded
- 2 tbsp olive oil — divided
- 1 tbsp red wine vinegar
- 1 tsp sriracha
- 1/2 tsp ground cumin
- 1/2 tsp salt
Steps
- Make the chimichurri: In a small bowl, combine 1/4 cup cilantro, all the parsley, 2 cloves minced garlic, 1 tablespoon olive oil, red wine vinegar, and a pinch of salt. Stir well and set aside.
- Make the chili-lime crema: In another small bowl, whisk together Greek yogurt, 1 tablespoon lime juice, sriracha, and a pinch of salt. Set aside.
- Season the steak: Pat the flank steak dry. Rub with cumin, remaining garlic, and salt on both sides.
- Sear the steak: Heat remaining 1 tablespoon olive oil in a large cast-iron skillet over high heat. Add steak and cook 4-5 minutes per side for medium-rare. Transfer to a cutting board and rest 5 minutes.
- Warm the tortillas: While steak rests, warm tortillas in the same skillet for 30 seconds per side.
- Prep the toppings: Toss shredded romaine with remaining lime juice and cilantro.
- Slice and serve: Slice steak against the grain into thin strips. Divide among tortillas and top with bell pepper, red onion, dressed romaine, chimichurri, and a drizzle of crema.
Why This Works
Flank steak delivers 21 grams of protein per 4-ounce portion while staying lean at around 8 grams of fat. The quick high-heat sear. 2 to 3 minutes per side. Creates a caramelized crust while keeping the interior pink and tender. Slicing against the grain is essential: flank steak has long muscle fibers, and cutting perpendicular to them shortens each fiber, making every bite more tender. The Greek yogurt crema adds another 6 grams of protein per serving while providing cooling contrast to the chimichurri's bright acidity. (USDA #174030). delivering 26g protein per 100g. Cook to 145°F for medium.
Make It Your Own
Swap flank steak for skirt steak or flat iron. Both have similar protein content and take well to high heat. For a milder crema, reduce or omit the sriracha and add a touch more lime zest. Corn tortillas work for a gluten-free option; warm them directly over a gas flame for charred flavor. Add pickled red onions or sliced radishes for extra crunch and tang.
Make-Ahead & Storage
The chimichurri improves after 30 minutes and keeps refrigerated for up to 5 days. The flavors meld and deepen. The crema stores well for 4 days. Cook the steak fresh for best texture, but you can slice and refrigerate it for up to 3 days; reheat gently in a dry skillet rather than the microwave to preserve the sear. Store components separately and assemble just before serving.
Sources Research-Backed
Frequently Asked Questions
Can I freeze steak tacos?
Not recommended for assembled tacos. Freeze raw marinated steak for up to 3 months. Thaw overnight and cook fresh. The chimichurri can be frozen in ice cube trays for 2 months. The crema should not be frozen as it separates.
What temperature should flank steak reach?
145°F for medium (pink center), 135°F for medium-rare. Use an instant-read thermometer in the thickest part. Rest the steak 5 minutes before slicing. The temperature rises 5-10°F during rest. Slice thin against the grain.
Are these steak tacos gluten-free?
Not with whole wheat tortillas. Swap for corn tortillas for gluten-free. The steak, chimichurri, and Greek yogurt crema are all naturally gluten-free. Char corn tortillas over a gas flame for authentic flavor.
Can I make steak tacos for a crowd?
Yes. Flank steak scales well. Use 1 lb per 3-4 servings. Cook steaks in batches or use a grill for larger quantities. Make double chimichurri and crema ahead. Set up a taco bar and let guests assemble their own.
