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, 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 brightness. Compared to a typical restaurant steak taco order (~30g protein, ~850 cal), this version delivers 49g protein at 670 cal by using flank steak with yogurt crema instead of sour cream.
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.
