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Santorini-Style Flank Steak Tacos
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Photography by Olivia Hayo for Edible San Diego
Ingredients
Serves 4
FOR THE TACOS
- 1.5 pounds skirt steak, trimmed of excess fat
- Tortillas, corn or flour
- Feta cheese, for serving
- Fresh cilantro and/or mint leaves, for garnish
FOR THE MARINADE
- 4 garlic cloves, minced
- 1 teaspoon onion powder
- 1 teaspoon dried mint
- 1 teaspoon dried oregano
- 1 teaspoon red chili flakes
- 3 tablespoons fresh lemon juice
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- ½ cup olive oil
FOR THE PICKLED SALAD
- 2 cups cherry tomatoes, quartered
- 1 red onion (medium), finely chopped
- ½ lemon, juiced
- 2 tablespoons red wine vinegar
- ½ teaspoon sea salt
Instructions
- First, make your marinade by combining all the marinade ingredients, except olive oil, in a medium-sized bowl. Slowly drizzle in olive oil while whisking until well combined. In a large zip-lock bag or baking dish, cover the skirt steak with the marinade. Turn to coat and seal the bag or cover the dish. Refrigerate for at least 1 hour, and up to 8 hours.
- Next, pickle the salad. In a medium bowl, gently fold all pickled salad ingredients to combine. Refrigerate for at least 15 minutes and up to an hour.
- Then, sear the steak. Heat a large cast-iron skillet or grill pan over medium-high heat. Remove the steak from the marinade and add it to the pan. Cook for 3 to 4 minutes, or until thoroughly browned on one side. Flip and continue cooking for 3 minutes more to achieve medium-rare.
- Transfer the steak to the cutting board and let it rest for 5 minutes. Then, cut the steak diagonally across the grain into ¼-inch-thick slices (alternatively, you can chop the steak into cubes).
- While your steak is resting, wipe out the pan and warm your tortillas over medium-high heat until they are lightly charred and starting to crisp.
- Assemble tacos by layering steak onto the tortillas and topping with pickled salsa, feta cheese, and fresh herbs.
Olivia Hayo
Olivia Hayo is a chef, recipe developer, and photographer. She has a Masters in Food Culture, Communications, and High-Quality Products from the University of Gastronomic Sciences in Italy and lived throughout the Mediterranean for six years. When she’s not creating recipes for her website Beautiful Food Inside + Out you can still find her in the kitchen or at the farmer’s market. Follow her at @OliviaHayo on Instagram or visit www.oliviahayo.com to read more.
