Flank Steak and Veggie Tacos


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

Prep Time:
25 mins
Cook Time:
22 mins
Additional Time:
2 hrs 10 mins
Total Time:
2 hrs 57 mins
6 servings


  • 2 pounds flank steak

  • 6 tablespoons extra-virgin olive oil

  • ¼ cup lemon juice

  • 2 tablespoons Worcestershire sauce

  • 4 cloves garlic, minced

  • 2 teaspoons dried oregano

  • 1 teaspoon kosher salt

  • ¼ teaspoon ground black pepper

  • cooking spray

  • 1 (15 ounce) can chickpeas, drained and rinsed

  • 1 ½ cups cherry tomatoes

  • 1 English cucumber, chopped

  • 1 red onion, chopped

  • 12 corn tortillas

  • 1 cup crumbled feta cheese

  • ¼ cup chopped fresh parsley


  1. 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.

  2. 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.

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

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

  5. 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.

  6. 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.

  7. 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.

  8. 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.

Nutrition Facts (per serving)

570 Calories
31g Fat
44g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 570
% Daily Value *
Total Fat 31g 40%
Saturated Fat 11g 56%
Cholesterol 71mg 24%
Sodium 1049mg 46%
Total Carbohydrate 44g 16%
Dietary Fiber 7g 24%
Total Sugars 5g
Protein 31g
Vitamin C 21mg 106%
Calcium 312mg 24%
Iron 4mg 21%
Potassium 686mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.