We are excited that Jenn Fillenworth of GRNow.com gave our flank steak some love in the GRNow Test Kitchen! See below for some tips on using flank steaks to make these tasty tacos.

Flank Steak cooking tips:

Great with either a dry rub or marinate. If marinating, let sit in marinade for at least 1-2 hours.

Make 1/4-inch deep slices about an inch apart to break up the muscle.

Flank steak is best cooked to medium rare as it can become chewy the longer it’s cooked.

It’s best to cook on high heat quickly.

Let your steak rest for 10 minutes after cooking, tent with foil to keep it warm.

Always slice your flank steak against the grain.



2lbs of Schaendorf flank steak (1 package)

8-10 tortillas (either corn of flour)

2 whole red peppers

4 ears sweet corn

1 cup crumbled feta cheese

1 cup chimichurri sauce (see recipe below)

fresh cilantro for garnish

8-10 lime wedges

2 tablespoons light brown sugar

1 tablespoon chile powder

1 tablespoon paprika

2 teaspoons kosher salt

2 teaspoons freshly ground black pepper

1 teaspoon cayenne pepper

1/2 teaspoon ground cumin

Makes 8-10 tacos



1) Preheat grill to 450 degrees.

2) Mix together light brown sugar, chile powder, paprika, salt, pepper, cayenne pepper, and cumin.

3) Apply dry……

Get the full recipe by clicking here –> http://www.grnow.com/grnow-test-kitchen-flank-steak-edition/!

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