Mediterranean Diet Steak Street Tacos
Elevate your taco night with these Mediterranean Diet Steak Street Tacos, a delightful fusion of bold flavors and wholesome ingredients. Marinated in a zesty blend of lemon juice, garlic, oregano, cumin, and paprika, the flank steak is grilled to perfection, delivering tender slices packed with savory Mediterranean spices. These tacos are nestled in warm, whole wheat mini tortillas and topped with refreshing diced cucumber, cherry tomatoes, red onion, crumbled feta cheese, and a sprinkle of fresh parsley for a burst of vibrant color and flavor. Finished with a creamy yogurt-tahini sauce infused with ground coriander, every bite is a perfect balance of tanginess and richness. This quick and healthy recipe, prepared in just 35 minutes, is ideal for a nutritious dinner or entertaining guests. Perfect for fans of the Mediterranean diet and street-style tacos, this dish is a crowd-pleaser you’ll want to make again and again.
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Recipe Information
Ingredients
- 1 pound flank steak
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 pieces whole wheat mini tortillas
- 1 cup cherry tomatoes
- 0.5 cup cucumber
- 0.25 cup red onion
- 0.5 cup crumbled feta cheese
- 0.25 cup fresh parsley
- 0.5 cup plain Greek yogurt
- 2 tablespoons tahini
- 1 tablespoon water
- 0.5 teaspoon ground coriander
Instructions
In a medium-sized bowl, combine olive oil, lemon juice, minced garlic, oregano, cumin, paprika, salt, and black pepper to create a marinade.
Place the flank steak in a shallow dish or a resealable plastic bag and add the marinade. Ensure the steak is evenly coated. Marinate in the refrigerator for at least 20 minutes or up to 2 hours.
While the steak is marinating, prepare the toppings. Dice the cherry tomatoes, cucumber, and red onion, and chop the fresh parsley. Set them aside.
For the sauce, mix Greek yogurt, tahini, water, and ground coriander in a small bowl until smooth. Adjust seasoning if necessary and refrigerate until ready to serve.
Heat a grill pan or outdoor grill over medium-high heat. Remove the steak from the marinade and pat it dry with a paper towel.
Grill the steak for 4-5 minutes per side or until it reaches your desired level of doneness (recommended 130°F/54°C for medium-rare). Let the steak rest for 5 minutes before slicing thinly against the grain.
Warm the whole wheat mini tortillas on a clean skillet or grill for 30 seconds per side.
Assemble the tacos by laying slices of steak onto each tortilla. Top with diced tomatoes, cucumber, red onion, crumbled feta cheese, and a sprinkle of parsley.
Drizzle each taco with the yogurt-tahini sauce.
Serve immediately and enjoy these Mediterranean Diet-inspired flavors!
Nutrition Facts
Calories |
2467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.1 g | 178% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 6085 mg | 265% | |
| Total Carbohydrate | 128.6 g | 47% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 12.3 g | ||
| Protein | 181.7 g | 363% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 2988 mg | 230% | |
| Iron | 10734.8 mg | 59638% | |
| Potassium | 2775 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
