Roasted flank steak and veggies are layered into a tortilla and topped with feta cheese and parsley in these tacos perfect for weeknight dinner.

Molly Gilbert
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Put steak in a large resealable plastic bag. Whisk olive oil, lemon juice, Worcestershire sauce, garlic, oregano, salt, and black pepper in a small bowl. Reserve 1/2 cup marinade for vegetables; pour remainder over steak and turn to coat. Seal bag. Chill at least 2 hours or up to 12 hours.

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  • Preheat oven to 450 degrees F (230 degrees C). Place 1 rack in center position and another 4 inches from broiler. Line a baking sheet with aluminum foil and spray with cooking spray.

  • Toss chickpeas, tomatoes, cucumber, and red onion with reserved 1/2 cup marinade on the prepared baking sheet and spread in an even layer.

  • Roast on center rack until vegetables begin to pucker and brown, 15 to 20 minutes.

  • Remove baking sheet from oven and turn oven to broil. Push vegetables to the middle of the pan. Remove steak from marinade, allowing excess liquid to drip off, brush off garlic, and set on top of vegetables. Discard marinade.

  • Broil steak on top rack, flipping once, until it begins to char and an instant-read thermometer inserted into thickest part registers 125 degrees F (52 degrees C) for rare or 135 degrees F (57 degrees F) for medium-rare, 3 to 5 minutes per side.

  • Turn oven off and place tortillas on the bottom rack of the oven; keep in oven until warmed and slightly toasted, 1 to 2 minutes.

  • Cover steak loosely with foil and let rest 10 minutes before slicing thinly across the grain. Fill tortillas with warm steak and vegetables; top with feta cheese and parsley.

Cook's Note:

Pita bread can be used in place of the tortillas, if desired.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

570 calories; 30.9 g total fat; 71 mg cholesterol; 1049 mg sodium. 43.8 g carbohydrates; 30.6 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/19/2017
Made as written except that I chose to grill my steak outdoors. We just like our steak better that way. I read this recipe several times and each time it sounded more odd than the time before. I mean feta and parsley on fajitas? Why not cotija and cilantro? Roasted cucumbers? I kept searching for something else for dinner but kept coming back to this recipe. Why not? These were definitely different but excellent too! I let my steak marinate overnight and it was super tender. The cucumber roasted just fine and the chickpeas had a nice crunch to them which added a nice texture. My husband and I both agree that this one is a keeper! Read More
(5)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/19/2017
Made as written except that I chose to grill my steak outdoors. We just like our steak better that way. I read this recipe several times and each time it sounded more odd than the time before. I mean feta and parsley on fajitas? Why not cotija and cilantro? Roasted cucumbers? I kept searching for something else for dinner but kept coming back to this recipe. Why not? These were definitely different but excellent too! I let my steak marinate overnight and it was super tender. The cucumber roasted just fine and the chickpeas had a nice crunch to them which added a nice texture. My husband and I both agree that this one is a keeper! Read More
(5)
Rating: 5 stars
02/19/2017
Made as written except that I chose to grill my steak outdoors. We just like our steak better that way. I read this recipe several times and each time it sounded more odd than the time before. I mean feta and parsley on fajitas? Why not cotija and cilantro? Roasted cucumbers? I kept searching for something else for dinner but kept coming back to this recipe. Why not? These were definitely different but excellent too! I let my steak marinate overnight and it was super tender. The cucumber roasted just fine and the chickpeas had a nice crunch to them which added a nice texture. My husband and I both agree that this one is a keeper! Read More
(5)
Rating: 4 stars
02/26/2020
I loved these Mediterranean-inspired tacos! The marinade was straightforward and very tasty. Thanks for the clear directions to cook the flank steak! I didn't have an instant-read thermometer, so I let each side broil for 3.5 minutes on each side for medium-rare. Loved the veggies! Only tweak would be to hold back on some of the oil, my vegies came out a touch greasy. Make this for dinner! Read More
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