Nothing beats steak, and no steak beats Wagyu steak. Put that into a taco with our original secret (until now) recipe and you have yourself one of the best things you've ever tasted. In just an hour or so of total cook time (not including marinating time).
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Chimichurri Ingredients:
- ½ Cup Cilantro
- ½ Cup Parsley
- ½ Onion finely diced
- 1 tsp Salt
- ¼ tsp Pepper
- 1 Tbsp. Garlic, minced
- ½ tsp Italian Blend Seasoning
- ½ tsp Crushed Red Pepper Flakes
- ⅓ Cup Extra Virgin Olive Oil
- 2 Tbsp Red Wine Vinegar
Chimichurri Directions:
STEP 1: Combine all chimichurri ingredients in a blender or food processor, then use pulse setting until blended well.
Flank Steak Ingredients:
- 5 lbs. Flank Steak
- ⅓ Cup Extra Virgin Olive Oil
- 1 Lemon Juiced
- 2 Limes Juiced
- 6 Tbsps. Orange Juice
- 1 tsp Minced Garlic
- 1 tsp Chili Powder
- 5 tsp Blues Hog Rita’s and Fajitas
- 1 tsp Salt
- 8 6” Flour Tortillas
- Toppings:
- Chopped Cilantro
- Pico de Gallo
- Sliced Avocado
- Thinly sliced white onion
- Lime Wedges
- Chimichurri (recipe below)
Flank Steak Directions:
STEP 1: Trim the flank steak of excess fat and silver skin. Then place it into a sealable bag or container.
STEP 2: In a large bowl, whisk together oil, lemon juice, lime juice, orange juice, garlic, chili powder, salt, and Blues Hog Rita’s and Fajitas.
STEP 3: Then pour the mixture into a large Ziploc bag or container with the flank steak, then massage gently and chill for up to 6 hours (minimum of 1 hour).
STEP 4: Use tongs to transfer steak to a preheated griddle and discard the excess marinade.
STEP 5: Grill for about 8 minutes on each side or until cooked to desired doneness. While you're at it, toast those tortillas to your liking too.
STEP 7: After that delicious slab of meat is cooked how you want it, move it off the grill and let it rest for 5 to 10 minutes.
STEP 8: Once it's done resting, slice your steak into thin pieces.
STEP 9: Add them to your tortilla and top with your favourite garnishes like avocado, Pico de Gallo, chimichurri sauce, onions, cilantro, salsa, and freshly squeezed lime juice. Voila - it's ready to serve.
A fan of this recipe or celebrating Canada Day with some delicious food? Post your photos and tag us on Instagram @BarbecuesGalore so we can share your creations too!
Love steak or got some left-over beef? Check out these beef recipes:
- Father's Day Reverse-Seared Beef Tenderloin Recipe
- Barbecued Philly Cheesesteak Recipe
- How to Make Compound Butter: Great Recipe for Steaks, Burgers, and More
Products Used in this recipe:
- Pit Boss Griddle
- Two-to-Tongo Tongs
- Brander Sidekick Digital Thermometer
- Blues Hog Rita’s and Fajitas
Recipe written by barbecue enthusiast Andrew Plaza. Follow him on Instagram for more barbecue goodness by clicking here. If you like getting fresh, new recipes conveniently sent to your phone monthly subscribe to our Hotline Newsletter by clicking here.
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