Flank Steak Tacos with Strawberry Salsa

Flank Steak Tacos with Strawberry Salsa

2 Reviews
From: EatingWell Magazine, May 2019

For this easy taco recipe, we've topped skillet-cooked flank steak with a quick fresh salsa that takes advantage of perfectly ripe strawberries. Make the salsa while the steak cooks for a 30-minute dinner the whole family will love.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 pound flank steak, trimmed
  • ¾ teaspoon ground pepper, divided
  • ½ teaspoon salt, divided
  • 2 teaspoons canola oil
  • 2 cups chopped fresh strawberries
  • Zest and juice of 1 lime
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • ½ cup finely chopped shallot
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh cilantro, plus more for serving
  • 8 corn tortillas, warmed
  • Lime wedges for serving


  • Prep

  • Ready In

  1. Season steak with ¼ teaspoon each pepper and salt. Heat oil in a large cast-iron skillet over medium-high heat. Add the steak and cook, undisturbed, until slightly charred, 3 to 4 minutes. Turn and continue to cook, adjusting the heat as necessary, until an instant-read thermometer inserted in the thickest part registers 120°F for medium-rare, 3 to 4 minutes more. Transfer to a plate and let rest for 10 minutes.
  2. Meanwhile, combine strawberries, lime zest and juice, vinegar, honey and the remaining ½ teaspoon pepper and ¼ teaspoon salt in a medium bowl. Let stand at room temperature for 10 minutes.
  3. Thinly slice the steak against the grain. Stir shallot, mint and cilantro into the strawberry salsa. Divide the steak and salsa among tortillas. Serve with lime wedges and more cilantro, if desired.

Nutrition information

  • Serving size: 2 tacos & ¼ cup salsa
  • Per serving: 339 calories; 10 g fat(3 g sat); 6 g fiber; 35 g carbohydrates; 28 g protein; 47 mcg folate; 70 mg cholesterol; 8 g sugars; 1 g added sugars; 93 IU vitamin A; 55 mg vitamin C; 96 mg calcium; 3 mg iron; 380 mg sodium; 699 mg potassium
  • Nutrition Bonus: Vitamin C (92% daily value)
  • Carbohydrate Servings:
  • Exchanges: 3½ lean protein, 1½ starch, ½ fat, ½ fruit

Reviews 2

July 04, 2019
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By: robbi
Absolutely THE BOMB WONDERFUL. My only regret is that I didn’t have quite enough fresh mint. I QUICK pulsed some of the not as ripe berries in small chopper I do herbs & shallot in, so as not to lose one iota of the mint essence, then diced the rest. Wouldn’t change a thing. Any “heat” could be added to steak as far as I’m concerned. Thankyou !!!!!
July 01, 2019
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By: Wendy
I had taco shells at home, so I used them instead. And I used cascadian wild raspberry balsamic vinegar. Next time I will cook the shallot. I cut up the steak after cooking it in the bbq. We both loved it. I will make this again soon.
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